Do you have plans for Mother’s Day on Sunday?
If you are going to see your mother for the big day, H-E-B chef Scott Tompkins has cooked up a new thick-cut apple pie French toast a la mode recipe mom will love!
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Ingredients:
16-ounce H‑E‑B Vanilla Flavored Real Dairy Coffee Creamer
4 large eggs
16-ounce challah bread, cut into 4 slices (2 to 3 inches thick)
2 ounces unsalted butter
1 cup maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt, or sea salt
2 cups piñata apples, peeled, cored and diced small
1/4 cups granulated sugar
1 pint vanilla ice cream, as needed for topping
Instructions:
1. Whisk together coffee creamer and eggs until creamy. Dip each slice of challah bread into custard and flip to coat each side well.
2. Place soaked slices onto a sheet pan fitted with a wire rack to allow excess custard to drain off. Let bread sit while preparing apples.
3. preheat oven to 350ºF.
4. Add butter, maple syrup, cinnamon and salt to a saucepan. Bring to a simmer over medium-low heat then add apples.
5. Continue to cook until apples are soft and liquid has reduced and become thick like a caramel, approximately 15 to 20 minutes. Remove from heat.
6. Sprinkle sugar over the tops of soaked bread. Heat a large non-stick pan or griddle to medium-high.
7. Spray griddle or pan with non-stick spray and sear challah bread sugar-side down.
8. Cook for 1 to 2 minutes or until sugar is just caramelized, then flip and cook another 2 to 3 minutes.
9. Transfer toast back to wire rack and bake for 8 to 12 minutes, or until bread is nicely soft and custard is cooked through.
10. To serve, place each slice of French Toast on a plate, drizzle apple sauce over the top and garnish with a scoop of vanilla ice cream.
11. Chef’s note: Apples can be served warm to room temperature or simply reheat if preferred hot. Click here for the full recipe.
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