Apple French Toast Bake

Apple French Toast Bake

What do you do with Empire apples picked in a beautiful Autumn, Spokane orchard? You make Apple French Toast Bake. Yum!

This recipe was taken and minimized (for smaller portions) by the MinimalistBaker.com (which is exactly how I like to bake). Thanks!

Prep Time: 20 mins, Cook Time: 45 mins

Feeds: 4

Ingredients:

  • 4 cups day old whole grain bead, cubed (note that I bought my bread the night before and it was fine)
  • 4 large eggs
  • 1 cup vanilla almond milk
  • 3/4 tsp cinnamon, divided
  • 4 apples, cored, peeled, and sliced into wedges
  • 2 Tbsp butter
  • 1/2 cup brown sugar, divided

Instructions:

  1. Preheat oven to 375 degrees and grease a 9×13 (or smaller) pan.
  2. Add bread cubes to the baking pan – enough to generously cover the bottom of the pan. You don’t want to see any bare spots of the pan but you also don’t want the pan overflowing.
  3. In a mixing bowl whisk the eggs, milk, and 1/2 tsp cinnamon.  Pour this mixture over the bread. Feel free to use your hands or a fork afterwards to push down the bread to soak up the liquid.  If you have too much liquid, add more bread. If you have too little liquid, remove some bread.
  4. Add the apple and the 2 Tbsp butter to a large skillet on medium over the stove.  Sprinkle with 1/4 tsp cinnamon, stir, and cover to steam for a bit.  When the apples start to get tender  (about 4-5 mins) remove the cover and sprinkle with 2-3 Tbsp brown sugar. Continue cooking with the lid off until tender. Don’t let the apples get mushy though!
  5. Check the bread to make sure all the bread is soaking in the egg mixture. Feel free to flip over bread pieces to get full soaking effect. Then sprinkle the top of the bread with the remaining 1/4 cup brown sugar.
  6. Next spoon 3/4 of the apples over the bread mixture and push the apples into the cracks of the bread. If there are slice of apples on top that is fine.
  7. Bake for 45 mins (if it needs longer you can bake up to an hour).  You will know the bake is complete when the bread and apples are golden brown and smelling good. And also when you put a fork in the center and it come out pretty clean.
  8. Remove  the bake from the oven and serve immediately! Top each slice with the remaining sauteed apples and some sort of delicious syrup. The minimalistbaker.com recommends maple. I had raspberry. And I’m sure pomegranate would be delicious as well!

 

 

 

 

Copycat Bombay House Chicken Tikka Masala

Ever since Ezra was born I have craved curries and other spicy dishes. This recipe has become a staple at our house. We love it, but you do have to be careful of making it too spicy. I always put the full two cups of heavy whipping cream in the sauce and try to be cautious of including too much of the marinade in the sauce as well. But, this all really does depend on your spice tolerance. Enjoy! It is delicious and the recipe makes a lot!

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  • 3 lbs chicken breast, uncooked, chopped into bite size pieces
  • 1/4 c cilantro (optional)

Marinade:

  • 2 c plain yogurt
  • 4 Tbs lemon juice
  • 4 tsp cumin
  • 4 tsp red pepper
  • 4 tsp black pepper
  • 2 tsp cinnamon
  • 2 tsp salt
  • 2 tsp ground ginger

Sauce:

  • 1 Tbs unsalted butter
  • 2 garlic cloves, minced
  • 1 jalapeno, minced (make sure you where gloves – I cannot stress the importance enough)
  • 2 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garam masala (in the spice aisle – some stores don’t have it, but Walmart usually does)
  • 1/2 tsp salt
  • 1 can (14.5 oz) tomato sauce
  • 1-2 c heavy whipping cream, depending on spice preference

Put the chicken in a bowl or large ziploc bag, and add all of the marinade ingredients. Stir until chicken is coated. Let marinade in the fridge for 1-2 hours, then discard the marinade.

Grill or cook the chicken in a high sided skillet until cooked through.

For the sauce, melt the butter over medium heat. Add garlic and jalapeno, sauteing for 1 minute. Add coriander, cumin, paprika, garam masala, and salt. Stir until combined. Stir in tomato sauce and simmer for 15 minutes to allow thickening.

Add the cooked chicken to the sauce and stir in the cream according to taste. Serve with white rice and naan bread, garnishing with cilantro, if desired.