french toast with spiced apples

Another Sunday morning breakfast item. I used leftover walnut levain bread from the crostini recipe, but I can vouch that challah, cinnamon-raisin bread, and King's Hawaiian bread also make excellent French toast.

4 eggs
3 Tbsp milk
2 Tbsp sugar
¼ tsp ground cinnamon
¼ tsp vanilla extract
6-8 slices bread
spiced apples (recipe follows)
powdered sugar

Put eggs, milk, sugar, cinnamon, and vanilla extract in a pasta plate or shallow bowl. Beat with a fork until combined. Dip a few slices of bread into egg mixture and coat. Let it sit for a few minutes to really soak up the eggs.

Melt some butter (or use cooking spray if you prefer aerosol fat) in a large pan or skillet on low heat. Place bread in pan and cook on low heat, about 2 minutes on each side or until golden brown. Repeat dipping and cooking process for remaining slices of bread.

Top with spiced apples and powdered sugar.

Spiced Apples
1 large apple (or 1½ small apples)
1 Tbsp unsalted butter
¼ c packed brown sugar
2 Tbsp water
¼ tsp ground cinnamon
pinch of ground nutmeg
pinch of ground cloves
pinch of allspice
1 Tbsp brandy (optional)

Core and slice apples (you can peel them too if you want). Melt butter in a small saucepan on low heat. Add apples, brown sugar, water spices, and brandy. Stir until sugar is dissolved. Let simmer, uncovered, for 20-30 minutes. The apples should be soft, and the sugar and water mixture should have a syrupy consistency.