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.
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!
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.