Apple-Rosemary French Toast and Honey Butter Sauce

Apple-Rosemary French Toast and Honey Butter Sauce

I wake up hungry. Sometimes I even wake up in the night with some quick inkling of something nice in the kitchen waiting to be made breakfast, at which point I'm able to settle back into peaceful dreams knowing that come morning, the path to The Most Important Meal of The Day will be swift. And, sometimes, I start dreaming about a special breakfast even sooner than that.

Goodness Awaits

Sara Kate over at The Kitchn had recently posted a recipe for Rosemary Apple Turnovers with Honey, an intriguing flavor combination. You may have read about our Seduction Dinner marking Valentine's Day, and the great loaf of bread that supported our cheese plate. Simple called Rosemary Loaf, this Trader Joe's find gave me a new inspiration. Crusty and chewy, flecked with just enough fresh rosemary for a gentle flavor and big holes for soaking up an egg custard, this bread was destined for more greatness. So, here's what I did:

Can you tell which eggs were purchased from neighbors and which came from the grocery store?

Apple Rosemary French Toast with Honey Butter Sauce

6 thick slices Trader Joe's Rosemary Loaf (If you can't find this, just add two pinches of finely chopped fresh rosemary to your cooking apple compote and the same flavor profile will result.)

3 Fuji or Granny Smith apples, peeled and chopped into 1/3" pieces

3 eggs

3 tablespoons cream

6 tablespoons butter

3 tablespoons honey

In a medium saucepan over medium-high heat, melt butter. Add chopped apple and two tablespoons honey. Saute for several minutes, stirring frequently. Place a lid on the saucepan and lower heat to medium-low. stir frequently for several minutes, until apples have softened and have given up some of their juices to the pan. When apples are quite soft and tender, use a slotted spoon to remove them to a bowl, leaving their sweet juices behind. Over medium-high heat, reduce the juice/butter/honey in about half, until quite syrupy and thickened. Remove pan from heat. Whisk in remaining tablespoon honey and two tablespoons butter. The sauce should be quite syrupy and rich.

Whisk eggs and cream in large mixing bowl. Melt one tablespoon butter in heavy skillet over medium-high heat. In two batches, soak bread slices briefly in egg mixture and place in skillet until golden brown on each side and just beginning to puff in the center.

Remove French toast to plate and sprinkle with powdered sugar, if desired. Spoon apples down center of toast and drizzle honey-butter sauce over top. Serve immediately. A mug of hot coffee and a sparkling Mimosa completes the dream.

The Stuff of Dreams