French-a-fied Toast

How do you make an apple turnover?
Push it down a hill.

My favorite, favorite, super favorite breakfast is something we like to call French-a-fied Toast.  All morning there has been cold rain and thunder happening outside, so I thought today was the perfect day to make a cozy comforting breakfast.

French-a-fied Toast in our house is whatever leftover bread you have, soaked in a eggy mixture, and either fried on the stove top or baked in the oven (if you're feelin' fancy).  This morning, I had some leftover hamburger-style buns.  As I started slicing the buns, I thought about layering the bread.  Then, the layering thought had me thinking about what to put in between the layers.  And layers with filling had me thinking about lasagna.  So, thus, fancy Lasagna-Style French-a-fied Toast was born.

Here's what you need (enough for 2 people, double/triple for more):
leftover bread (I had 2 hamburger-style buns)
2 eggs
1 tablespoon of heavy cream (if you don't have heavy cream, just double up the milk)
1 tablespoon of milk
1 teaspoon of cinnamon, plus 1 other teaspoon of cinnamon
1 dash of salt
1 sliced apple (I used fuji)
a few drops of Agave or Maple Syrup
1/4 cup of granola (recipe on blog from  3/19/13)
1-2 tablespoons of maple syrup.


Go make yourself some coffee (or tea, or a mimosa).  Then get out your leftover bread.  Slice it up.  Start drooling at thoughts of soon to be French-a-fied Toast.

Two eggs.

Cracked into a bowl.

Add 1 tablespoon heavy cream.

Ass 1 tablespoon milk.

Add 1 teaspoon of cinnamon and a dash of salt.

Beat it up with a fork or if you are feelin' fancy, a whisk.  (I was not feelin' fancy, I was feelin' half a wake and still drinking coffee in my pjs, so fork it was.)

Let the eggy mixture hang out while you make some apple deliciousness for layering.  Get out your apple, this one is a fuji.  Hello lovely, goodmorning, welcome to the breakfast party (the food likes it when you talk to it).

Start to cut it down.

Get rid of the core and seeds and make some nice pretty slices.

Grab a pan, assault it with some butter (small pat).

Melt the butter, move it around on medium.

Add apple slices.

Add 1 teaspoon of cinnamon.

Add a few drops of Agave syrup and/or maple syrup.

Mix in pan.

Cook until soft and brown and tasty lookin'.

Take off heat to plate to cool.

 One your apples have cooled, get out everything for plating.  Preheat oven to 350 degrees.  Spray your pan. And get to layering.

(Birds eye view and following action shots courtesy of the hubby.)  Give your eggy mixture a quick mix again before starting.

Dip naked bread into eggy mixture until soggy.  Then start layering into pan.

Once first bread level is achieved, add an apple layer.

Next, add granola layer.

Add second eggy bread layer.

Add second apple layer.

Add second granola/ last layer.

 Cover with foil and bake in 350 degree over for 30 minutes.  Then, uncover and bake an additional 10 minutes.

After a total of 40 minutes, take out and drool.

Plate up.

Pour warm maple syrup over the top.

 Right after, with the syrup still in my hand from pouring, my hubby came out of nowhere with a fork.  I quickly also grabbed a fork in defense.  And no joke, in about 20 seconds the plate was gone.  Absolutely heavenly.