There is breakfast, and of course; breakfast for dinner. But on Sunday’s, there is breakfast for lunch, or what the ‘cool kids’ call “brunch”.
Wikipedia: A meal is not usually considered brunch if it is started before 10:30 am; such meals would still be considered breakfast. Typically brunch is had between 10:30 am and 2 pm, close to lunch time but still before. Brunch is usually eaten in the late morning.
Oh, and enjoy!
For the apples:
- 3 Tablespoons butter
- 3 large (or 4 medium) Granny Smith apples—peeled, cored and sliced into 1/4-inch chunks
- 1/2 teaspoon ground cinnamon
- 2 Tablespoons of brown sugar
For the French Toast:
- 1 loaf of Great Harvest (or other fresh-baked) Cinnamon Swirl with Apples bread
- 4 eggs
- 1/2 cup whole milk
- 1 teaspoon of vanilla extract
- Powdered sugar for topping (if desired)
Cut eight ½ to ¾” slices from the loaf of Cinnamon bread (it helps if you refrigerate the loaf first). In a medium bowl, mix the eggs, milk and vanilla extract. Dip each bread slice into the egg mixture then place in a single layer in a flat baking dish or pan. Pour any remaining egg mixture over the slices of bread.
Cover with plastic wrap, making sure the wrap touches the top of the bread. Try to remove as much air as possible so the bread can absorb the egg mixture. Refrigerate overnight. (Tip: you can also prepare the bread right before cooking, but the French toast will be dry in the middle because the bread will not have enough time to absorb the egg mixture.)
To prepare the apples: melt the butter in a medium saucepan over medium heat. Add the chopped apples, cinnamon and brown sugar. Mix well to coat apples evenly. Allow to cook for about 8 minutes or until the apples soften slightly.
To prepare the French toast: heat a griddle pan over medium heat. When warm, coat with ½ tablespoon of butter and cook 4 of the slices for about 5 minutes on one side. When browned evenly, flip and cook on remaining side for about 5 minutes. The bread should be firm in the middle and evenly browned on each side when cooked through. If the bread is browning too quickly on one side, reduce your heat. Repeat these steps with the remaining 4 slices. To keep the French toast warm, place in a 200° F oven until ready to serve.
To serve: top two slices with ¼ of the apples and sprinkle with powdered sugar. Top with maple syrup if desired.