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!

French toast:


6 eggs

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. 😉