It’s World Egg Month and Egg Farmers of Ontario are celebrating across the province sunny side up! Bloggers around the province were issued with the “French Toast Challenge” by the kind folks at Trillium Corporate Communications to get creative with the queen of breakfasts and brunches – French toast!
I have to be honest here and say that whilst I love the IDEA of French toast, I rarely order it mainly because it’s always so huge that I never finish a portion. When I am out to brunch, I tend to stick to savoury items but always want a little something sweet at the end of the meal. Sadly, it’s hard to order a “small” portion of French toast unless you are under 12 and qualify for the children’s menu. So I got to thinking what would I like to order on a menu and came up with the idea of individual French toast puddings with a sweet surprise of maple-caramelized apples tucked in there amongst the custard and bread.
This recipe is actually just an adaptation of the recipe provided with the blogger challenge kit – a simple French toast topped with the maple-caramelized apples, developed by Dianne McComb, an egg farmer in Lucan, Ontario.
- 1 tbsp (15 mL) butter
- 3 apples, peeled and sliced thinly peeled
- ¼ cup pure maple syrup
- 3 eggs
- ¾ cup milk
- 1 tablespoon granulated sugar
- 1 tablespoon vanilla essence
- 1 tablespoon custard powder
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 3 slices day-old baguette or egg bread
- Heat the butter in a small saucepan.
- Add the apples and coat well with the butter. On a medium heat, cook them down until they are just slightly mushy.
- Add the maple syrup and turn up the heat to medium-high.
- Cook until most of the liquid has evaporated.
- Set aside.
- Pre-heat oven to 350˚F.
- Butter six 6oz ramekins
- Tear up the bread roughly and divide evenly amongst the ramekins.
- Divid the maple apples between the ramekins, placing both on and under the bread pieces.
- In a large bowl, whisk together eggs, milk, sugar, vanilla, custard powder and spices.
- Pour the custard over the bread and apple mixture, only filling the ramekins about ¾ of the way up the side. The mixture will puff up when it cooks.
- Bake for about 35 minutes until the tops are golden brown.
- Dust with icing sugar and serve with maple syrup.
Gorgeous puffy little ramekins with just enough sweetness. These don’t leave you feeling weighed down like regular French toast does!
The maple-caramelized apples are a lovely surprise to find in amongst the bread and custard and I imagine you could do this with pretty much any fruit for a different flavour. If you happen to have different flavoured compotes or jams about, you could use those as well. Or even fresh bananas – the possibilities are endless!
For a second entry, you can tweet the following:
I entered to win a Cora’s gift cert from @eatlivtravwrite and @EggFarmersOnt! You can too: http://bit.ly/qinXTo #WorldEggMonthON
then email me again, letting me know you did!
Contest closes October 29th at 6pm EST and the winner will be announced in my post on Sunday, October 30th. Good luck – I can’t wait to read your fun egg facts!
(Edited to add: Thanks everyone for your fun Egg Facts! The contest is over and the winner will be announced on October 30th)
Disclosure: I was provided with a basket of ingredients necessary for preparing French toast. I was not compensated for writing this post and all opinions are 100% my own.