October is here! For some people, that means pumpkin spice everything. For me, it means apples. Lots and lots of beautiful, tart, sweet apples! Below is one of my favorite ways to use them, a breakfast-for-dinner carnival of yum that includes fresh fruit for vitamins and eggs for protein. You’ll find yourself licking the plate. At least, I did.
3 small apples, sliced. Pictured with Sweet Tango apples, but use your favorite fresh variety. I like to leave the peels on, but you can peel them if you prefer.
¾ cup white wine
2-3 tbs. honey
2 tbs. olive oil
Dash of salt
¼ tsp. dried basil
¼ tsp. ground cinnamon
¼ cup raisins
Preheat oven to 400. Spray a flat baking dish with cooking spray, then arrange the apple slices in a single layer. Combine wine, honey, olive oil, salt, basil, and cinnamon. Pour the mixture over the apples, then sprinkle with raisins. Bake for about 20 minutes.
I don’t subscribe to the pain perdu theory of French toast. It’s so much better with fresh bread. If brioche is too rich for you, you can use sliced French or Italian bread, but you’ll be missing out.
1 loaf fresh brioche (about 9 slices, 1 inch thick)
3 tbs. milk
1 tsp. vanilla
1/8 tsp. cinnamon
1-2 tbs. butter
Combine eggs, milk, vanilla, and cinnamon in a flat-bottomed vessel, such as a round casserole dish, to make it easier to dip the bread. Melt 1 tbs. butter in a frying pan to coat. (Repeat this step if you need to make multiple batches.) Dip the bread in the egg wash to coat both sides, then fry about 3 minutes per side, until nicely brown.
Serve the apples over the bread, and don’t forget to drip the juices over it for a sauce!
Copyright 2017 Karen Ullo