One thing I've been experimenting with throughout my journey of cooking through heirloom recipes includes ways to incorporate more locally grown produce. In this recipe I feature freshly made applesauce, bread from a local bakery, midwest maple syrup, and eggs from my dad's chickens. It's much easier to incorporate local ingredients than you think, especially in Illinois - home to so many amazing farm-fresh products.
Fall is in full effect over here at our house. The cold snap we had over the weekend really set the tone for autumn, along with the opening of all of our local apple orchards and pumpkin patches. As much as I love summer, I also adore fall. The smell of fresh apples, carving pumpkins, hearty flavors - all of these things recall such great childhood memories.
I've put an * by the items I can purchase at my Illinois farmers market.
One loaf of brioche or challah bread, cut into thick even slices (let bread sit out over night to crust up just a little bit)*
1 pound freshly made applesauce*
1 tablespoon butter melted + additional butter to grease pan
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup milk
Combine the applesauce, melted butter, cinnamon and nutmeg.
Beat the two eggs and milk together and combine with the applesauce mixture.
Dip one slice of bread at a time into the applesauce and egg mixture. Evenly coating on all sides.
Gently lay each bread slice down flat on a hot buttered griddle. Cook until browned, and flip to cook the second side.
Serving suggestions: We like to top this french toast with sautéed apple slices. To do this, sauté slices of apple (with or without skin) in a cast iron skillet with some butter and brown sugar. Sauté until soft.
Serving size: About 8-10 slices of french toast depending upon the thickness of each slice.