Christmas morning was perfect here at the Homestead. We woke up early and “Santa” had turned on the tree, started a fire in the fireplace, and even turned on the record player so that David’s music filled the house. After some coffee and some presents, we whipped up some french toast with bread from the local bakery that my dear friend Tasha gave us. It had dried cranberries, raisins, golden raisins and walnuts in it, and was just perfect topped with apple butter and maple syrup.
Photo credits today go to JGL–he’s super handy with that camera, and doesn’t give himself enough credit!
Apple-Butter French Toast Adapted from Every Day Food, December 2011 edition, page 66 1 cup unsweetened vanilla almond milk 3 large eggs 1 tbs cinnamon sugar dashes of ginger, nutmeg and cloves 1 tsp vanilla 5 think sliced bread 1-2 tbs butter apple butter Confectioners sugar or maple syrup to top (optional) Pre-heat oven to 250, and head up a cast iron skillet. In a shallow dish combine the first 5 ingredients and whisk together. Place slices of bread in egg mixture and let the bread soak up the moisture. In hot skillet, melt butter. When butter starts to brown, add soaked bread slices and cook on both sides until brown and crispy. Transfer to wire rack in oven while the other slices cook in the skillet. To serve, layer slices on top of one another with apple butter in between. Dust with confectioner sugar and top with maple syrup.