The Best French Toast Ever

This started off with an innocent market visit and quickly ascended to French Toast Nirvana. I don’t know how it got out so out of hand so quickly, and in the midst of a post-diner lunch, body-shame spiral and assuring myself that tomorrow – tomorrow I will start eating healthier. Really it was just a perfect storm of events.

My dude came to visit me towards the end of the market on Sunday and mentioned that he was looking forward to December when I would have Saturdays off and we could lounge all morning over breakfasts of syrup-soaked french toast and herbal tea. I scoffed at the idea of reserving french toast for Saturdays only. “I’ll make you french toast for breakfast tomorrow, if you want.”

The bread guy had one loaf of Pumpkin Challah left, honey crisp apples sparkled in heaps on a table across the plaza, and I told myself, seriously, Tuesday – I will start eating healthier on Tuesday.

Pumpkin French Toast

Bruleed Pumpkin French Toast with Brown Butter Apples

For this you will need:
1 loaf pumpkin challah
 or other sweetish eggy bread, cut into 1 1/2 inch thick slices, then halved to form triangles
4 eggs
4 Tbsp butter
plus more for cooking
4 crisp apples
we used honey crisps, but granny smiths would be just fine; peeled and cut into half inch cubes
1 tsp cinnamon
about 1/4 cup sugar
I used turbinado sugar but it doesn’t matter much.

In a heavy-bottomed sauce pan over medium heat, melt 4 tablespoons butter. Allow foam to subside and butter to brown, about 2 minutes or so. Butter will be extremely fragrant. Lower heat and add cubed apples, cinnamon, and about 1-2 tablespoons of sugar. Stir to combine and let rest over low heat. Apples will continue to cook until french toast is done.

Turn oven to lowest setting (about 200F), and put your plates in to warm. Meanwhile in a small, shallow bowl, whisk your 4 eggs together. In  a medium sauté pan, melt enough butter to coat the bottom of the pan. Dip a slice of bread in the egg to coat both sides. Sprinkle about a teaspoon of sugar on one side of the slice, then cook with the sugar side down, sugaring the other side while you cook. Flip after about 45 seconds, or the egg on bottom starts to look opaque. When each toast is done, set aside on a plate in the oven to keep warm. Repeat with remaining slices.

Top each slice with brown butter apples and maple syrup, if desired. Die happily from eating too much french toast.

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