Good Day Cafe - Apple French Toast - New York News

Good Day Cafe - Apple French Toast

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Caramelized Apple French Toast with Vanilla Mascarpone

This is a perfect winters breakfast than can be easily prepared by the whole family.

For the French Toast

-4 slices of Pullman bread cut 1 inch thick

Royale

2 cups milk

1 cup cream

½ cup white sugar

¼ vanilla bean spilt and scrapped *

¼ cup apple cider

Pinch of salt

-Place the above ingredients into a large mixing bowl and mix until well blended.

 For the caramelized apples

4 honey crisp apples-peeled and cut into ½ inch dice

3 Tablespoon butter

¼ cup white sugar

¼ cup Brown sugar

2 tablespoon lemon juice

Pinch salt

-In a medium size pot over low heat melt the butter, lemon juice, white and brown sugar.

-Once melted add the diced apples, vanilla bean and salt.

-Increase the heat until the apples boil. Once boiled reduce the heat to low and allow to simmer until the apples are tender, but still holding there shape.

This should be 15-20 minutes

For the Vanilla Mascarpone

1 cup mascarpone

½ cup cream

¼ Vanilla bean, split and scrapped

¼ cup sugar

Place above ingredients into mixing bowl and whisk until well combined and think.

(Be careful not to over whip the cream)

*If you are unable to find vanilla beans, replace with ¼ tablespoon of vanilla extract.

For the dish

-In a deep pan or baking tin pour in the Royale

-Place 4 slices of the cut Pullman into the liquid and allow to soak 2-3 minutes on each side.

-Place a large fry pan on med heat and allow the pan to heat up (not smoking hot)

-Once the bread has soaked place on wire rack and allow to drain for one minute

-Add 3 tablespoon of vegetable oil in the pan and carefully place the soaked bread (place the bread away from you as not to splash yourself with any hoy oil!)

-Cook on both sides for around 2 minutes either side until the bread is golden brown.

Remove from pan, cut into halves, place on plate and add a spoon of the hot apple over the top.

Finish with a dollop of the vanilla mascarpone and a sprinkle of confectioner's sugar, sprig of mint.

Handy tip

Its always best to use bread that is few days old as you will find that it will hold up better in the liquid.

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