Golden French toast served with caramelized apples or pears and homemade caramel sauce.
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If you're sauteeing the apples, make sure that the apples are firm - I did this the first time around with the regular Washington apples, and they were kinda mushier than what I was used to. Golden Delicious apples are pretty good for this recipe.
Prepared this wonderful recipe, added cinnamon to the apples and also to the batter for the french bread.......mmmmmmmmm!!! This is truly an easy and wonderful twist to a classic breakfast. Might I suggest that it would also be good for a dessert. Very filling, recommend no more than two slices of french bread per person, probably get away with only one per person. The caramel sauce is no more sweeter than traditional maple syrup.
If using this for a dessert, as opposed to a breakfast, recommend a scoop of vanilla ice cream to accompany it!!
It's easy to make a great french toast even with fresh bread. Simply lightly toast the bread and allow to cool before dipping into the egg mixture.
I agree about making this recipe into a dessert. A scoop of vanilla ice cream on top, with perhaps some warmed brandy (which you can then cautiously flame) would be perfect.
I usually make this when we have company that stay overnight- it's a great surprise in the mornings! If I have leftover caramel sauce (I almost always do) I keep it in the refrigerator in a sealed container until the next time we have guests or until I make a dessert that needs it. It keeps really well, and everyone comments that it tastes so much better than store-bought!
It does sound like you might just need to take it a touch further. Keep an eye on it though as once it starts to change color it happens quickly.
Mastering and/or producing a consistent caramel really just comes down to practice, which in turn will give you the confidence to take it that little bit further. That's not to say you won't likely take it too far one day, as you very well might, but this is also a learning experience.
Hope this helps. Cheers!
I am going to make taffy with the kids for Christmas and it seems that the only difference in the process is the addition of corn syrup and flavoring. ( Minus the cream and the addition of pulling)
I was wondering why you should not stir the sugar / water mixture initially? Also taffy requires that you bring the temperature up to 250 degrees F. / 120 degrees C. and the video I watched uses a thermometer to measure temp. Is this necessary or could the color change be an indicator there also?
I know this is not a caramel question but thanks in advance.
To make taffy, I'd recommend pushing the temperature a bit higher in the hard ball stage (260°F/ 133°C). The color should still be clear, not browned- but the bubble structure and cooling properties will be in line with this cooking stage (drop a bit into ice water and see why it's called "hard ball" stage)! I always add a small amount of vegetable glycerin and a touch of corn starch to keep the taffy from getting too sticky. Enjoy!