There’s a new bakery in town and my stomach is pitter-pattering with excitement. There aren’t many places where you can purchase freshly baked bread in Winnipeg. One bakery has a small monopoly on the bread baking business, and however delicious those loaves are, it’s easy to tire of the same bread each time you open the door. This new bakery bakes different pieces of bread every day, sometimes rye, sometimes sourdough, and their tiny interior feels somewhat reminiscent of a European bakery.
Outside of North America, it’s considered strange to buy all your groceries at a one-stop-shop (few exist). Meats are purchased at the butcher, bread at the bakery, desserts at a patisserie, and so on and so forth. It makes sense to me — it’s hard to keep a high-quality product when you’re trying to do too many things at once. I can relate when it comes to my website because I know when I start spreading myself too thin, the work suffers.
I hope you have a cute little bakery close by because this apple cinnamon french toast deserves the best quality french bread. When the bread is the main ingredient, it better be the best damn bread you’ve ever tasted…or close. The apples taste like caramel, as the brown sugar caramelizes when sautéing the apples and offsets the slight bitterness of the granny smiths. You can peel the apples first if you like, but I didn’t bother. Step skipping for the win! Now, I’m off to fix a cake recipe that fell flat in the center. Happy Monday!
Apple Cinnamon French Toast
Author: Palette Dining
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: serves 4
- 3 granny smith apples, cored and sliced thinly
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1 1/2 cups whole milk
- 6 eggs
- 1 tsp vanilla
- 1 tsp sugar
- 1 loaf french bread, 1-2 days stale, sliced thickly
- Add the apples, brown sugar, and cinnamon to a sauté pan over medium heat. Sauté for 5-10 minutes, until the apples become soft.
- In an 8×8 baking pan (or another flat dish with raised edges) whisk together the milk, eggs, vanilla, and sugar. Dip the bread slices in the custard mixture, letting each slice soak for a minute on each slide. Immediately transfer the bread to a cast-iron or non-stick pan set over medium heat. Fry for a couple minutes on each side, or until golden brown. Serve with the apples.