This may be a bit of a silly post but it was so delicious I can’t help but share. So delicious you won’t even need syrup!
1 teaspoon butter
1/4 cup brown sugar
1 tsp cinnamon
I started by peeling the apple and removing the core and then sliced into thin wedges. In a small skillet melt butter add apple, brown sugar and cinnamon. Stir to coat and cover cooking for about 5 minutes over medium heat. Remove lid and cook another 5 minutes or until desired tenderness. Serve with french toast if desired.
As for the french toast I used 5 slices of bread and 3 eggs. I simple whisked together the egg and dipped each slice of bread into the egg. Cook in a large skillet or griddle until each side is golden brown.
Thought I would try a make ahead casserole for breakfast today. Last night I made this and refrigerated until morning. I liked the way it came out. It could have used a little more flavor perhaps some fruit or maybe served with a little syrup; we just had it plain. The recipe is for each casserole; it was actually more than I could eat which surprised me as I can easily eat 2 pieces of regular french toast. Just multiply the recipe to make as many as desired.
Mini French Toast Casseroles
1 Tbs brown sugar
2 sliced bread
1 Tbs chopped pecans
1/4 cup milk
1/4 tsp vanilla extract
1 tsp butter
1 Tbs brown sugar
1 tsp chopped pecans
1/4 tsp cinnamon
Generously butter individual casserole. Spread brown sugar in bottom of casserole and sprinkle with cinnamon.
Add bread cubes and pecans. Whisk together egg, milk, and vanilla. Pour over bread; lightly press bread into casserole to coat with egg mixture.
In small bowl combine topping and sprinkle on top.
Refrigerate overnight. Bake at 350 degrees for 25 minutes.