In spite of the chaos the end of the year brings, with all the family gatherings and deadlines at work, I always look forward to the holiday season for the promise of wholesome food. I know that I am not alone. What are some of your personal favorites? Grandma’s apple pie? Dad’s smoked ham?
Personally, I have more of a savory tooth than a sweet tooth, but there is a meal that satisfies a combination of the two appetites: french toast! One of my favorites.
As it turns out, a loaf of locally-made wheat bread was included in most varieties of the Holiday Bundles that the Chesterhill Produce Auction put together this past week! For those who were able to purchase one (and for those who weren’t as well) I thought I would share a recipe that might spice up whatever special occasion you may have coming up in the closing weeks of the year!
Holiday French Toast!
1 cup packed brown sugar
½ cup of melted butter
3 teaspoons of ground cinnamon (divided)
3 apples and/or persimmons, cored and thinly sliced
1 loaf of wheat bread (6 slices)
1 ½ cups milk (non-dairy milk can substitute)
1 teaspoon of pure vanilla extract
- Mix brown sugar, butter and 1 teaspoon of cinnamon in a 13 x 9 inch baking dish (or similar size). Add apples and stir the mixture well, then spread it evenly around the dish. Lay the bread slices on top!
- Mix eggs, milk, vanilla and 2 teaspoons of cinnamon until well blended. Pour the mixture over bread, soaking it completely. Cover with foil and refrigerate at least 4 hours.
- Preheat oven to 375 F. Bake, still covered, for 45 minutes. Uncover and bake 5 more minutes. Let stand 5 minutes before serving!
I hope this treat brings you as much joy as it brought my friends and I at Rural Action! Let us know! We would love to hear from you.
Happy New Year!
Emily Elam is a Hocking College graduate and the current Chesterhill Produce Auction/Sustainable Agriculture Community Development AmeriCorps Member at Rural Action.