Dave’s Personal Blog

Since I got appreciative comments on my tweet of my Christmas brunch (including offers of semi-nudity), I figured I’d blog about it.

Here’s the end result:

I made the apple topping first:

• 2 Honeycrisp apples (more if you want to, you know, make more of it)
• butter
• some sort of sugar
• scotch

Core & peel the apples. Slice thinly. Heat a skillet to low-med. Melt a generous amount of butter in said warm skillet. Add the apples. Cook slowly, stirring occasionally until they are soft. Add sugary goodness. I used honey, but would have used brown sugar if I’d had some. Cook a bit more. Add some scotch (unlike the toast batter (later) I’d stick with scotch here for that lovely butterscotchy flavor you get). I used about an ounce. Continue cooking until the apples are browned & slightly caramelized. Keep warm.

Then the french toast itself:

• sliced, dayish old French Bread
• eggs
• eggnog
• scotch

As I was just cooking for myself and the egg nog is think & rich already, I used just one egg. Beat the egg into ‘nog (I don’t know how much… enough… maybe a cup). Mix in some scotch. I think it gluged twice. With your skillet hot (low-med), soak a piece of bread on both sides in the egg mixture. Fry to perfection. Repeat.

Serve topped with the apples, a handful of pecans, and a dust of cinnamon. Feel free to add a dust of powdered sugar and/or whipped cream as you like.

Enjoy! I know I did.

Note: I used scotch because a) I really like scotch, b) the bourdon I have it too good not to sip straight up, and c) I didn’t think to buy any rum to have over xmas.