This do-ahead French toast is just the thing for breakfast in bed on Mother’s Day. Leaner than ordinary French toast, this one is packed with flavor and nutrition, and it’s easy to put together. Got that Dad? Even you and the kids can do this. And Mom will be glad you did! (Just clean up after yourselves.)
For the French Toast:
4 Race Farms Western Ruby Apples, peeled, cored and sliced
1 Tb Extra Virgin Olive Oil
2 Sprigs Blue Ridge Herb Farm Fresh Thyme
4 tsp Sugar
6 One-Inch Thick Slices Apple Ridge Farm Whole Grain Artisan Bread
6 Menegus Farm Eggs
Salt, Pepper and Sugar to Taste
1 C 2% milk
1 C Cheddar Cheese, shredded
For the Syrup:
1/2 C Dutch Hill Preserves Pure Maple Syrup
1/4 C Cider Vinegar
Fresh Ground Black Pepper to Taste
Okay. Ready? Heat the olive oil and thyme in a sauté pan over medium heat and sauté the apples, tossing now and then, till they start to brown. Remove the thyme and set the pan aside.
In a roomy bowl whisk the eggs to blend them, whisk in the salt, pepper and sugar, then the milk. Push the bread into the batter in a single layer, turning them now and then.
Meanwhile, stir the vinegar into the syrup and flavor it with pepper. Don’t be stingy with the pepper. Put it in the fridge till tomorrow.
Use pan spray to oil a 10×10 inch casserole dish. Shingle the slices of bread in the dish with the apples in-between. Pour any remaining batter over top, cover with plastic wrap and put it in the refrigerator overnight.
Next day turn the oven to 350°. Remove the plastic from the French toast and sprinkle on the cheese. Bake about 30 minutes, or until a knife inserted in the center comes out clean.
Let it rest a few minutes before you cut it into large pieces and put it on plates. If you want to go over the top, heat up that syrup in the microwave before you put it in a gravy boat and surprise Mom with what a great bunch of cooks you are!