Photo courtesy of Food Network
We hosted brunch with friends today. Obviously, we like to eat and we also wanted to celebrate Jill’s homecoming. Glad you’re back, Jill! I made Tyler Florence’s Upside-Down Apple French Toast with Cranberries and Pecans. I altered the recipe to make a larger batch and it turned out fantastic!
1 ½ cups whole milk
1 ½ teaspoons pure vanilla extract
½ teaspoon ground cinnamon
1 loaf challah bread, cut into 1 inch-thick slices
1 stick unsalted butter, cut into small cubes
1 ½ cup light brown sugar, plus more for sprinkling, divided
6 Granny Smith apples
½ cup heavy cream
¾ cup pecans
¾ cup dried cranberries
Confectioners’ sugar, garnish, optional
I opted to forego the confectioners’ sugar garnish. Also, instead of a 10-inch cast iron skillet, I used a 12-inch non-stick skillet. Since I made a larger batch, the baking time was longer than the 40-45 minutes – probably closer to 55-60 minutes. The pecans were delicious, but walnuts would be good too.
Kevin grilled bacon and conecuh sausage and whipped up an 8 egg ham and cheese omlette. Maggie brought her hashbrown casserole – delish! “B” and Jill brought champagne and pineapple-orange juice for mimosas while Kevin relived his bartending days serving up Bloody Marys.
It was another tasty meal with wonderful company. 😉