Makes 4 to 6 servings
INGREDIENTS 2 large eggs 1 cup almond milk or 2% milk 2 tablespoons brown sugar 1 teaspoon Club House Ground Cinnamon, divided 1 teaspoon vanilla extract, divided 1 large multi-grain baguette, cut into 1-inch thick slices 3 tablespoons salted butter, divided 2 Gala apples, cored and cut into ½-inch thick wedges ½ cup apple cider 2 tablespoons maple syrup Vanilla or plain Greek yogurt (optional)
PREPARATION1. Whisk eggs with milk, sugar, and ½ teaspoon each Club House Ground Cinnamon and vanilla extract in a large baking dish. Arrange baguette slices in egg mixture. Soak for 10 minutes, flipping slices halfway through. 2. Meanwhile, melt 2 tablespoons butter with remaining ½ teaspoon Club House Ground Cinnamon in a large non-stick frying pan set over medium heat. Add apples. Cook, stirring often, until apples are tender, 7 to 8 minutes. 3. Whisk apple cider with maple syrup and remaining ½ teaspoon vanilla extract in a measuring cup. Pour over apples. Bring to a simmer, stirring often, until sauce is slightly thickened, 5 to 10 minutes. Set aside, covering with a lid to keep warm. 4. Melt ½ tablespoon butter in another large non-stick frying pan set over medium heat. Add half the baguette slices. Cook until golden, 2 to 3 minutes per side. Transfer to a plate. Repeat with remaining ½ tbsp butter and baguette slices. 5. Arrange French toast on plates, then top with warm apple mixture. Add a dollop of yogurt, then sprinkle with more Club House Ground Cinnamon, if desired.
