On the menu this Fall
Baked Apple Cinnamon French Toast
INGREDIENTS 10- 12 slices bread 3 / 4- 1 inch thick. 4 large apples peeled and chopped into bite-sized pieces. 5 large eggs 1 1 / 2 cups milk 1 / 4 cup butter 1 / 4 cup brown sugar 2 teaspoons cinnamon divided 2 teaspoons pure vanilla extract
DIRECTIONS
Preheat your oven to 375 ° F. Spray a 9 x 13-inch baking dish with non-stick cooking spray.
In a large bowl, whisk to combine the eggs, milk, vanilla and 1 teaspoon of cinnamon.
Dip each slice of bread in the egg mixture, then place the bread into the prepared baking dish, overlapping the bread to fill the dish. 10- 12 slices depending on the size of your bread.
Pour any remaining egg mixture over the bread and set aside while you make the cinnamon apples.
CINNAMON APPLES
In a large sauté pan, melt the butter over medium heat. Add the brown sugar and last teaspoon of cinnamon to the butter and swirl to combine, then add the peeled chopped apples to the pan. Cook over medium heat, stirring frequently until the apples are tender and coated, about 6- 8 minutes.
Spoon all of the apples and cinnamon butter over the french toast.
Bake on the middle rack at 375 ° F for 35- 45 minutes. Ovens can vary. I baked mine for 40 minutes. Remove from oven and serve immediately.
– SumofYum. com
Homemade Pumpkin Butter
INGREDIENTS 2 cups pumpkin puree, homemade puree or a 15-ounce can 2 tablespoons brown sugar 2 tablespoons maple syrup 1 / 3 cup apple cider, or apple juice ½ teaspoon cinnamon 1 teaspoon pumpkin spice, store-bought or homemade pumpkin pie spice pinch salt
STOVETOP METHOD
Place 2 cups pumpkin puree in a large, heavy-bottomed saucepan.
Stir in 1 teaspoon pumpkin spice, 2 tablespoons maple syrup, 1 / 3 cup apple cider( or apple juice), ½ teaspoon cinnamon, 1 teaspoon pumpkin spice and pinch salt.
Bring to a boil over medium-high heat, stirring occasionally, then reduce the heat to low. Cover and simmer for about 20-30 minutes, stirring occasionally, until the mixture thickens and darkens in color.
Taste and adjust the sugar or spices halfway and towards the end. The pumpkin butter should be thick enough to hold its shape on a spoon and spread without dripping.
– Vintagekitchennotes. com