Note: This is a sponsored post in partnership with Jenny Lee Swirl Bread
Hi Everyone!
I know it has been a long time since I last posted. Several months even, and for that I apologize. I was taking that time to prepare myself for a new adventure…
That’s right, I created that little bit of adorableness. He’s now much bigger and growing at a rate that my heart can barely handle. I am thoroughly enjoying my new role as mom even in between the sleepless nights and poopy diapers, haha. He brings us so much joy and our lives have forever changed for the better. So, I appreciate your patience as I figured out how to balance all the things again.
I am writing this post during a very sad time. On Saturday, October 27th, a man walked into a synagogue in my neighborhood and shot 17 people, killing 11 of them while 6 others continue to fight for their lives in local hospitals. It was a very emotional weekend for our family and we spent a lot of it connecting with members of our extended family and friends in search of comfort and understanding. We continue to process this horrible act and we anticipate spending the next few weeks, months, and years, trying to heal as a community and a city.
Before Saturday I was contacted by the folks at Jenny Lee Bakery, the home to the famous Swirl Bread, and asked me to do a recipe featuring their delightful swirl bread. I immediately said yes. We have enjoyed Jenny Lee Swirl bread for a long time and have a hard time passing it up in the grocery store. It’s extremely addictive and so easy to grab a slice or two when you are looking for a quick snack, lunch, pre-dinner, dinner, dessert, I think you get the picture! When thinking of what to make my mind immediately went to French Toast! French toast is my go to breakfast comfort food. When we were kids my mom would take leftover french bread and make french toast for Sunday breakfast, it was one of my favorite things. When you make it with cinnamon swirl bread you are already on the right path.
I was inspired by my mom and the season when putting this version together. I wanted to use apples as much as possible, hence the title. I have already shared my mom’s apple butter recipe here and thought it would be a great addition to this french toast. I added a bit more spice to this version by using Chai spices as the seasoning. I also included bourbon soaked diced apples to add a bit of texture. A sprinkle of granola and this was definitely a filling dish and a comforting way to start the day. Of course I wasn’t done there, a drizzle of bourbon maple syrup provided the most decadent finishing touch. I don’t blame you if you are currently drooling on your computer.
This is french toast is like a warm hug, I am not even exaggerating. This was really the best part of my entire weekend (well, this and baby snuggles) and cooking helped me work through some of these tough emotions. If you haven’t tried Jenny Lee, go and get some now! Make this french toast and thank me later. Your family will love you for it!
Double Apple French Toast with Jenny Lee Cinnamon Swirl Bread
Ingredients
- 12-14 Slices of Jenny Lee Cinnamon Swirl Bread
- 4 Eggs
- 1 Cup Milk
- 1 Tsp. Cinnamon
- 1/2 Tsp. Ground Ginger
- 1/2 Tsp. Ground Nutmeg
- 1/4 Cup Brown Sugar
- 2Tsp. Vanilla Extract
- 2 Tbsp. Butter Divided
Apple Butter
- 4 Lbs. Apples (A combination of Honey Crisp, Fuji, and Pink Lady)
- 2 Cups Apple Cider
- 1/2 Cup Dark Brown Sugar
- Ground Cinnamon, Cloves, Allspice - Or Masala Chai Spices
Apple Topping
- 1 Fuji Apple Diced
- 2 Tsp. Bourbon
- 1/2 Tsp Cinnamon
- 1 Tsp. Butter
Instructions
- Combine eggs, milk, spices, and brown sugar in a shallow dish.
- Dip slices of bread in egg/milk mixture, turning to coat.
- Melt 1 tbsp. butter in a skillet over medium heat.
- Cook each slice of bread until golden brown and flip to sear on the opposite side.
- Place cooked slices in a warm oven until ready to plate.
- To serve, place a slice of french toast on a plate, top with a smear of apple butter and diced apples (recipe below), continue two more times and on the final slice finish with more diced apples, granola, and syrup.
Apple Butter (make ahead)
- Peel and core all apples and place in a large pot.
- Top with 1/2 of the spice mixture and apple cider.
- Cook apples over medium heat, covered, until the apples break down and become extremely soft. Once the apples have cooked, you can puree the apples using an immersion blender.
- If you don't have an immersion blender you can puree the apples using a regular blender, be careful when covering as the apples will be hot and they could splatter as you blend.
- Once all of the apples are blended or pureed return to the pot.
- Add the brown sugar and additional spice mixture.
- Continue to cook the apples over low heat until the mixture thickens and sheets off a spoon.
- Taste to check for seasoning balance and adjust as needed.
- Once the apple butter is done you can transfer to an airtight container or you can jar the apple butter by following normal canning procedures (based on the canning jars you use).
Apple Topping
- Combine diced apples, cinnamon, and bourbon in a bowl and let marinate for 10-15 minutes.
- Heat a skillet over medium heat and melt butter.
- Add apples to the skillet and cook until the apples soften slightly and start to brown.
- Remove from heat and cool before serving.
Tragic time here in Pgh. indeed, but such happy news of the new life in your household! Congratulations of course, and please take your time returning to your “faithful” (those of us who enjoy your posts). Your baby needs you more! 🙂 P.S. That recipe looks fabulous.