This is not a breakfast blog. Seriously, breakfast isn’t even my favorite meal. Usually when I’m asked what I’d like for breakfast I respond with something odd like a salad or Thai curry. In my world, breakfast is hardly the most important meal of the day. Often it’s skipped entirely and forgotten like remembering to buy dog food when you’re at the store. That being said, I’ve been on a bit of a breakfast streak. I mean two full breakfast meals in one week? That’s practically unheard of. (Aside from the solid few weeks of breakfast while traveling, but more on hostel breakfasts later. Much later. This is NOT a breakfast blog!)
I think it was waking up with the realization that it was officially autumn. Still, it doesn’t feel like fall. Sometimes in the southwest we have to make our own seasons. For me the easiest way is to turn to seasonal foods. When the weather is warm practically year round, you have to do what you can. I’m not bragging, just… Okay maybe I’m bragging a little.
My mother had bought a loaf of French brioche, so I knew what must be done. French toast. Without hesitation, I leapt at the chance to gather supplies for a fall greeting breakfast.
Honeycrisp apple season might just be my favorite season of the year. LPT: If you haven’t yet sunk your teeth into one of these sugar snap apples drop everything now and run to the store. Should you find your store does not have these apples in stock, I’m working on a FREE downloadable template for a strongly-worded letter on the matter. Sure, it is also generic apple season, so if you’re more of a Granny Smith or Gala kind of gal– suit yourself.
Little-known fact, it is also walnut season. Generally this season starts early September and lcoasts ‘til Thanksgiving. Granted you can easily buy nuts year round, but if you head down to the farmer’s market keep a lookout! With the passing of Yom Kippur, I’d say you can even take this recipe one step more seasonal and have a challah French toast. Really, any way you slice it (pun intended) French toast is always a knockout and is easily prepared.
- 2 Medium Honeycrisp Apples
- Juice of 1/2 lemon
- 2 teaspoons Cinnamon
- 1/4 cup butter
- Slice Honeycrisp apples thinly
- Preheat pan on medium heat, add butter.
- When butter begins to bubble, add in sliced apples flipping occasionally.
- Add fresh lemon juice and cinnamon when apples begin to show color, careful not to burn the cinnamon.
- Cook apples through until they have a seared appearance usually about 5 minutes.
- 8 full slices of brioche or challah loaf (we bought ours, but feel free to make your own if you’re so inclined!)
- 4 large eggs
- 1/2 cup of milk
- 1 tablespoon butter
- 2 teaspoons of vanilla extract
- 1/4 cup crushed walnuts
- Pinch of nutmeg (optional, but recommended)
- Maple syrup (optional, but recommended)
- Powdered sugar (optional, but recommended)
- Whip eggs, milk, vanilla, and nutmeg together breaking down eggs fully.
- Preheat pan on medium high heat, add a bit of the reserved butter.
- Submerge brioche slice in egg mixture, flipping over to ensure it is fully coated and has soaked up some mix, but is not raining eggs
- Place the egg-soaked bread in hot pan once the butter is melted. You should be able to hear a satisfying sizzle. Cook on each side for approximately 2 minutes on medium flame or until the bread is toasted to your liking.
- Plate the slices with the sautéed apples and crushed walnuts. Add extra cinnamon, powdered sugar, and syrup to taste.
- Repeat for each slice, or eat the first slice and every man for themselves!