When I see that something is rated the best of the best among grandparental cooks, I take notice.
Grandparents.com, one of my favorite websites, asked grandparents to submit their favorite breakfast creations and to have their recipes judged for top prizes.
Knowing how much I like to plan for and cook creatively for my little grandperson when she's around, I could only imagine what kind of special items were rounded up for that competition. After the top cooks were cited, I wanted to try out the winning entry in each category.
The top prize, German French Toast with Applesauce, sounded absolutely outtasight. The originator wrote that her friends told her she made the best French toast around. I'm a French toast-lover from the word "go" and always am looking for new ways to prepare it. I'd love to have a reputation for being the Grand Pooh-Bah of French-Toast Making.
The applesauce I used in preparing the recipe was from the grocery aisle, but I remembered a few years back being given a jar of homemade applesauce from a family member's own backyard apple trees. What a wonderful thing that would be--homemade applesauce to accompany an already dynamite dish!
Hubby and I ended up agreeing with the judges in the competition--this grandparental entry was a superlative. We enjoyed it for a Saturday-morning breakfast and had leftovers to enjoy on Sunday morning before church. Got both days off to a great start--and prompted us to dream dreams of adding an apple tree to grow among our peach, plum, and pear trees that we enjoyed so much this year.
German French Toast with Applesauce
3 eggs (I used egg substitute)
1/2 cup milk (I used skim milk)
1 teaspoon vanilla extract
1/2 teaspoon plus 1 dash cinnamon, divided
3 tablespons sugar (I used sugar substitute)
8 slices whole-wheat bread
1 (8-ounce) jar sugar-free applesauce
sugar-free pancake syrup
Place about 1/2 inch oil in large skillet over medium heat. In a small bowl whisk eggs, milk, vanilla, dash cinnamon, and salt until well blended. Mix together the remaining cinnamon and sugar. Set aside. Dip each roll or slice of bread in egg mixture; turn over and dip again. The bread needs to be very moist but not so much that it will fall apart before it gets to the skillet. Cook until bread starts to brown. Turn over to brown the other side. Pour applesauce (onto pan) around slices and sprinkle with cannamon and sugar mixture. Lower heat if necessary while you stir the applesauce to warm. Serve the French toast topped with warm applesauce and butter and sugar-free syrup
Breakfast Favorites Recipe Contest sponsored by Grandparents.com Winning cook said she got it from a woman in Germany.