So I really over achieved on this one…I don’t just have one yummy recipe for you today, I’ve got 2 Easter recipes for you!
Count it…2. For the price of one! Sounds kind of like my all-inclusive buffet line in Mexico…
Ok, so Easter is one of my favorite holidays because:
#1 its all about chocolate. Chocolate bunnies… chocolate eggs…chocolate candy…chocolate hangover….
#2 You get to eat BRUNCH. I don’t know about you guys but the most gourmet I get on a Saturday morning is pouring soy milk into my Cheerios…
So when I get to go to a never ending brunch buffet that someone else makes…omy-GOODNESS I’m a happy girl! Any day that lets you eat sugary carbs and pretend like its a complete meal is my kind of holiday. I’m diving into the french toast soufflés! And the omelets! Don’t eggs just taste sooo much better when someone else makes them??
So in preparation for Easter Sunday I decided to test some new brunch recipes! And this Challah French Toast with Maple-Apple Compote is killer. Think warm sweet challah bread french toast topped with warm cinnamon sugar sautéed apple slices and dripping in even more thick syrupy cinnamon sugar. These kind of remind me of eating a warm apple pancake (you know one of those big ones you bake in the oven?).
Also notice I made these on a Tuesday… not a Saturday. Totally still motivated to cook something beyond a peanut butter sandwich in the beginning of the week.
Challah French Toast with Maple-Apple Compote
Yields 6 servings (2 slices french toast with 2/3 cup apple compote)
For the Compote:
- 1 tablespoon butter
- 3 cups sliced peeled Gala apples (about 1 1/2 pounds)
- 1/4 cup maple syrup
- 1/2 teaspoon ground cinnamon
For the French toast:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup plain soy milk (or regular milk)
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 4 large eggs, lightly beaten
- 12 (1-ounce) slices challah bread
- 4 teaspoons butter
- Preheat oven to 250°. Place wire rack on a baking sheet and place in oven.
- To prepare compote, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; melt 1 tablespoon butter in pan. Add apples to pan; sauté 8 minutes or until tender. Stir in maple syrup and 1/2 teaspoon cinnamon. Keep warm.
- To prepare French toast, combine granulated sugar and 1 teaspoon cinnamon in a medium bowl, stirring with a whisk. Add milk, vanilla, salt, and eggs; whisk until well blended. Working with 1 bread slice at a time, place bread slice into milk mixture, turning gently to coat both sides.
- Heat a large nonstick skillet over medium-high heat. Melt 1 teaspoon butter in pan. Add 3 coated bread slices; cook 2 minutes on each side or until lightly browned. Place on rack in oven to keep warm. Repeat procedure three times with cooking spray, remaining 3 teaspoons butter, and remaining 9 coated bread slices. Serve French toast with compote.
Nutrition (per serving): Calories; 370, Fat; 12 grams….. So not super low cal, but compare these numbers to Barefoot Contessa’s Challah French Toast which has over 500 calories and 17 grams of fat per serving! Plus it’s a holiday, so dig in! :)
And…. recipe #2!
So I found this idea while searching through Martha Stewart’s website and knew I had to make them. How cute are these for kids?? They’re a fun new way to ‘hunt’ for Easter eggs!
I made these for an orthodontic office the other week that wanted me to come up with an Easter recipe for their patients that was kid-friendly and braces-friendly. Check…and check!
These simple sugar cookies are cut into egg-shaped puzzle pieces that kids can decorate and piece together themselves. The hardest part (which isn’t even hard at all!) is taking a knife and cutting the cookies into puzzle pieces right when they come out of the oven. The secret is to cut them while they’re still warm because they will crumble if you try this while they’re cooled.
Happy (almost) Easter everyone!
Easter Egg Puzzle Cookies
Yields about 3 dozen cookies
For the Cookies
- 4 cups all-purpose flour, plus more for surface
- 1 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 2 sticks unsalted butter, room temperature
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
For the Royal Icing
- 1 pound confectioners’ sugar
- 1/4 cup meringue powder
- 1/2 cup water, plus more if needed
- Whisk together flour, baking powder, and salt.
- Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time. Reduce speed to low; add flour mixture, and beat until combined. Add vanilla. Wrap dough in plastic, and refrigerate for 1 hour.
- Preheat oven to 325 degrees. Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut out egg shapes with a 2 1/2-inch oval cutter. Transfer cookies to parchment-lined baking sheets, spacing about 1 inch apart. Refrigerate until firm, about 30 minutes. Bake until edges are golden, 8 to 10 minutes.
- Upon removing from oven, cut into pieces with a sharp knife Let cool.
For the Frosting:
- Combine sugar, meringue powder, and water in the bowl of a mixer. Beat on medium speed until smooth, about 4 minutes. (If icing is too thick, add more water, 1 teaspoon at a time.)
- Divide icing into batches, and mix in a different shade of food coloring to each to tint.
Now have fun! Use your favorite food coloring colors, sprinkles, candies, etc. to decorate your eggs! Make sure you sprinkle sanding sugar (if using) while the frosting is still wet so it will stick. Also, let the first layer of royal icing dry before adding new dots or stripes of icing on top.
Nutrition (per cookie): Calories; 180, Fat; 5 grams
Recipe by Martha Stewart