Fall on Martha's Vineyard has really grown on us.
Our indoor farmer's market is partially to blame.
There's a crackling fire, live music, hot soup and these fresh baguettes . . .
Perfect timing. O had just decided he wanted to mix things up by blogging French Toast. Here's a recipe that would be great on any holiday morning. We found these sweet, juicy local apples on the way home so we tossed them in, too.
Christmas Morning French Toast
adapted from The Pioneer Woman (she has great step-by-step photos but ours is healthier & better portioned)
FOR THE FRENCH TOAST:
1/2 loaf Crusty Sourdough Or French Bread
1 1/4 c milk
1/3 c honey/sugar/maple syrup
1 T pure vanilla extract
2 T flaxseeds (optional)
we added 1 1/2 chunked, unpeeled apples
FOR THE TOPPING:
1/4 c whole wheat flour
1/4 c brown sugar
1 t cinnamon
pinch sea salt
pinch nutmeg (optional)
1/2 stick cold butter, cut into pieces
Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan. (Great job for a child!)
In a medium sized bowl mix together eggs, milk, sugar, flaxseeds, vanilla & apples (if using). Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, nutmeg and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebble- cover and refrigerate.
The next morning . . . roll out of bed and preheat oven to 350. Sprinkle crumb mixture over the top. Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture. You choose whether to go back to bed or brew coffee.
Scoop out individual portions. Top with butter and drizzle with maple syrup.
Big hit! It's on the Make-Again list!