Everywhere I look I’m seeing apples, squash and pumpkins. Fall’s earthly bounty is the equivalent of Christmas sugarplums dancing through food blogger’s heads.
It’s all set a serious craving for apples in my head, and my mouth. I’m craving them in every cookable form, from cupcakes to cider to applesauce to oven roasted. I just can’t quite decide what I want to make—and post—next. There are just too many delectable options.
I’m hoping this recipe for Apple French Toast will get my fire started. Smudge fell in love with it for her weekend breakfast and although apples are the predominate flavor going on here, I became seriously partial to the blueberries that had melted into the sweet apple topping. Who needs syrup when you have apple-ish caramel-ey goo?
Apple French Toast with Blueberries
- 1 stick ½ cup butter, plus 1 tablespoon
- ½ cup brown sugar
- 4 tablespoons cream divided
- 1 Gala apple
- kosher salt
- 1 cup blueberries
- 4 eggs
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon vanilla
- 8 slices thick sliced bread
- In a medium sauté pan, melt 1 stick butter and add brown sugar. Stir to combine and cook for 1 minute. Add 2 tablespoons cream, stir and cook for an additional minute. Add apple and sprinkle of salt, cover with lid and cook for 4-5 minutes. Remove from heat and add blueberries and cover with lid again to keep warm and soften blueberries.
- Heat a fry pan over medium high heat and add 1 tablespoon butter to melt. In a large bowl, whisk eggs, remaining 2 tablespoons cream, nutmeg and vanilla together until mixed well and frothy. Dredge bread in egg mixture on both sides and fry one or two pieces of bread at a time, flipping after 2-3 minutes each side.
- Top French toast slices with apple and blueberry mixture.