After-Halloween Breakfast

I love that Halloween falls on a Friday this year. It means there will probably be a lot more trick or treaters. I just love seeing the costumes kids (usually moms) come up with each year. But even better (and my kids will agree) is that they don't have to worry about getting any homework done before rushing out the door and they can have their friends sleepover after a long hard night of trick or treating.

When the candy has all been counted and traded hopefully your ghosts and goblins (with a bit of nudging) will fade off to sleep. But the treats don't have to end when the porch light is shut off. Why not make a breakfast treat to greet them in the morning?

I'll be making Warm French Toast with Caramel Apple Topping. French toast is one of my favorite breakfast treats and it's one that my kids love too-in fact when they were little we would often make it together in the evenings for dinner if my H was going to be late. I would fill small bowls with milk, add food coloring to each then give the kids paintbrushes so they could "paint" their bread before dipping into the batter and frying.

They are not interested in painting the bread anymore but that doesn't mean they don't love French Toast. I have a few favorite breads to use for making the toast either Pepperidge Farm Italian Bread (try to buy it at the Pepperidge Farm outlet if you have one nearby as that tends to be a bit stale-perfect for French toast).I also like buying Texas Toast bread. In my supermarket the Texas Toast bread is located (oddly) in the deli section right under the deli case; it's a thick yellowish bread that makes fabulous French toast. If whole wheat bread is your preference I really like Arnold's Healthy Multigrain. But feel free to substitute your family's favorite bread.

Warm French Toast with Caramel Apple Topping

Caramel Apples:

1/2 tablespoon butter

1/4 cup dark brown sugar

2 tablespoons half and half

2 medium apples, peeled and thinly sliced

French Toast:

1 cup skim milk

2 large eggs

1/2 teaspoon pure vanilla extract

2 teaspoons cinnamon

pinch of salt

2 tablespoons butter

12 slices bread (your choice...I used the Pepperidge Farm Italian)

First make the caramel apple topping. In a large skillet melt the butter over medium heat. Stir in the brown sugar and cook, stirring, until melted. Add the half and half, stirring until combined. Stir in the apples and completely coat with caramel. Keep warm while preparing the French Toast.

In a large bowl whisk together the milk, eggs, vanilla, cinnamon and salt; whisk until well combined and frothy.

In a large skill melt 1/2 tablespoon of the butter over medium high heat. Dip a bread slice into the milk mixture coating both sides of the bread. Add to the hot pan. Cook the bread several slices at a time until golden brown on both sides, about 2-3 minutes per side. Keep the toasts warm on a baking sheet in a 200 degree oven until all the toasts are prepared.

Serve the French Toast with the Caramel Apple Topping.

Yield: 12 toasts