Brandy-Apple French Toast

I got a text from my Dad a few days before Easter asking me what I wanted for brunch on Easter, and of all the things I could have said, I knew I wanted french toast. My dad is an amazing chef, he can bake or cook anything to make someone like it and is just amazing all over when it comes to working in a kitchen. This is a recipe that he used to make for brunch at a restaurant he worked at before I was born! This is by no means the healthiest of recipes, but it sure is delicious! (Sorry there isn't very good measurements, my dad has been making certain dishes for so long they become second nature and he doesn't bother with exact measurements.)

(I had so many other pictures for this, and all of them disappeared! Woops!)

Brandy Apple French Toast, makes one full loaf of french toast (which is A LOT)

French Toast

• 1 loaf of french bread 
• 6-8 eggs
• 1 pint of heavy cream
• Generous amounts of ground nutmeg and cinnamon

Brandy-Apple topping

• 4 apples, chopped into smaller slices
• About 3 ounces of Brandy 
• 1 stick of butter 
• About half a cup of powdered sugar

First you're going to make your french toast essentially the same way you would normally make french toast! Cut your loaf into thick slices, then soak them in the mixture of eggs and cream. Once you have them saturated enough, grill them in a big saute pan that is coated with butter so they won't stick.

Since you most likely won't be able to make all of the pieces of french toast at once in the same pan, what we do is take a baking dish usually used for a lasagna and once one batch of french toast is done, we lay them in the dish in the oven at 350 degrees and keep an eye on them, no specific time amount. This keeps the french toast warm and also helps puff them up more, making them lighter and just that much more delicious. 

Once all of your french toast is done being cooked in the pan, keep them in the oven while you prepare the topping mixture. You can use a different pan, but we ended up justing using the same pan we made the french toast in! 

Melt your butter in the pan over medium to a high-medium heat, since you're going to be using so much it's probably best if you do it in smaller chunks and have it pre-softened. Once it's melted, put your slices of apples into the pan and let them soften up, stirring occasionally. After about 8-10 minutes, you're going to pour the brandy over the apples and shortly after, take a lighter (be careful!) and light the air above the pan, and it should flambe! 

The flames will cook off, after a couple minutes pour powdered sugar over the flames and apples and stir it all in. When your apple seem a little soft, you can turn the heat off and you're done! Serve over the french toast with some yummy sides and breakfast is served!

Hope you enjoyed! 
xoxo Jackie

P.S. sorry it's been so long since my last post, I'll be back on track shortly. College took over my life for the past two weeks!