I’m the kind of person who can have breakfast for any meal of the day;– from the grand works of an everything-but-the-kitchen-sink sandwich, to a comforting bowl of oatmeal with sliced apples, or just a simple slice of wholemeal toast with a generous spread of Nutella. Apart from being a great choice for lunch when I’m either out of ideas of what to whip up, or am merely being
lazy minimalist in my choice, there is something therapeutic (and somewhat poignant) about enduring a long crazy day and ending it with your last meal of the day being a typical first.
As much as I can continue playing both the rational and poetic cards, I’m pretty sure there are quite a few out there who would literally scrunch their noses at the thought of having pancakes for dinner. To them I would refrain from saying ‘You don’t know what you’re missing out on, sista!’, and offer a breakfast dessert instead, for a sweet decadent end to their nondescript dinner. And since I’m certain I’m in the company of some breakfast fiends out here as well, here’s a little twist on the much-loved yet a tad plebeian homey french toast; — consider it your homey pyjamas with a little ribbon on top.
By now you would have realised that I’m all for straight-forward and versatile recipes, with additional brownie points for short preparation+baking time. While this may not be as quick fix a breakfast as its previously-mentioned toasted affiliate, this certainly brings a little something extra to the table, and definitely worth the effort, particularly if you (1) love french toast, (2) love caramelised apples, and (3) gather by now that you’d love cinnamon french toast with caramelised apples. But if you’re really pressed for time, and the whole baking process is too much of a hassle, or you deem yourself much too adult to fathom cutesy miniature breakfast, just make the cinnamon french toast as is; I won’t judge. Personally though, I’m looking forward to filling these cups with a different topping each time;– macerated strawberries, fresh peaches, maple banana syrup, or even ice-cream for a great dessert!
Cinnamon French Toast Cups with Caramelised Apples
French Toast Cups:
4 – 6 slices of bread
2 tbsp brown sugar
1⁄4 – 1⁄2 tsp ground cinnamon
1⁄2 cup milk
- Preheat the oven to 200°C.
- Cut the crust off the bread slices. Using a scissors, cut from the middle of one length of each bread down to the center of the bread, not cutting through. What you’ll get is a bread looking like a pair of trousers, i.e. with two ‘legs’.
- Whisk all of the other ingredients together in a bowl. Soak the bread slices in the mixture, and set aside for 5 mins.
- Grease a muffin pan generously, and arrange each bread slice in one muffin hole, overlapping the ‘legs’ of each slice so that you’ll get a nice cup.
- Bake at 200°C for 12-15mins, or until the toast cups are brown and crispy at the edges. Leave to cool for about 5 mins, then scoop out the french toast cups. Fill french toast cups with caramelised apples.
1 apple, diced
1⁄2 tsp ground cinnamon
1 tbsp brown sugar
1⁄4 cup butter
- In a saucepan, melt the butter, and stir in the brown sugar and ground cinnamon.
- Add in the diced apple, and cook until the apples soften and the sugar mixture caramelises.