The rain has been coming down the past day and a half and we even received a tropical storm advisory from the local office (ack). Hopefully the storm won’t get in the way of sightseeing and food adventures so I can share some more exciting pictures.
Right now I am drooling reminiscing about my prior weekend with my cousin, Christina. We ate so much food while she was in town visiting that I think I gained three pounds. We made these lovelies one morning – apple stuffed french toast:
|Breakfast burrito with spicy chicken and kimchi from HRD. Love the people here too!|
|Cookies and cream cookie from Anthony’s Cookies. This cookie changed my life.|
|Carnitas tacos from La Taqueria. “Pour the green sh*t on everything.”|
|Fried chickpeas and shishito peppers from the Alembic. Beware, the shishito peppers are like fire.|
|Chicken and waffles taco from Nico’s Tacos. TO DIE FOR.|
|Apple pop tart from the Saturday farmer’s market at the Ferry Building. This shot is food pornography at its finest.|
|Chunky monkey biscuit aka chocolate banana custard from Biscuit Bender. I think we were on our third breakfast at this point.|
We did some walking around to counter all the eating…sort of. Eating is more fun anyways. Plus, it’s almost winter. Don’t I need to store up on fat or something? (Just say yes.)
We did manage to make a home cooked meal while she was here. Apple stuffed french toast is much healthier when you make it at home versus when you order at a restaurant. (Again, just say yes.)
This was super easy to make and you can stuff it with whatever fruit you have on hand. We just happened to have a lot of apples. We used Challah bread but a loaf of Italian or French bread is also good. It was so much fun cooking with my little cousin. I wished we lived in the same city so we can do things like this all the time. Being surrounded by family and good food – that’s what life is all about!
Apple Stuffed French Toasts
Serves 4 incredibly hungry people, or 8 normal people
- 3 small apples, peeled and diced
- 1/2 tablespoon brown sugar
- 1 1/2 tablespoon cinnamon, divided
- 4 ounces cream cheese
- 1 Challah loaf, cut into 2-inch thick slices
- 4 eggs
- 1/4 cup milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
- unsalted butter
*In a small saucepan, simmer the apples with just enough water to cover them with the brown sugar, and half a tablespoon of cinnamon for 10 minutes or until tender. Drain any remaining water.
*Mix the cream cheese with half of the apple mixture.
*Cut slits into each of the bread, about 3 to 4 inches deep, without going all the way through.
*Fill each bread with two heaping spoonfuls of the cream cheese and apple mixture. Place and spread a spoonful of apples inside. Place aside.
*In a large shallow dish, whisk eggs, milk, vanilla extract, remaining cinnamon and kosher salt until combined.
*Heat a large pan or griddle on medium heat.
*Dredge each of the bread in the shallow dish for about a minute on each side so they can soak up all the eggy goodness.
*Melt two tablespoons on the griddle and place bread in pan. Cook until golden brown on both sides. Flatten bread with a spatula when flipping.
*Serve with maple syrup or whipped cream if desired.