Every now and then I get an idea for food that surprises even me. Unfortunately, this particular idea kinda ruined French toast for me in the future. Cameron’s Bakery in Auburn, NY has loaves of bread they make using the same recipe as their apple fritter donuts, which are the absolute best apple fritters you can get anywhere and I will fight you over that statement. So I got a dumb idea to use that apple fritter bread to make some French toast and here we are. Just do it. Trust me.
Equipment:
– Griddle or large sauté pan, whichever you prefer to use for French toast
– Air fryer set to 410°
– Spatula
– Bowl to mix eggs with
– Paper towels to drain bacon grease
Ingredients:
– One loaf Apple Fritter Bread from Cameron’s Bakery in Auburn, NY
– Four eggs
– 1 tsp vanilla extract
– 2 tsp ground cinnamon
– 1/8 cup whole milk
– 1/2lb bacon
– 1 tbsp butter
- Start the air fryer and line the bottom of the tray with aluminum foil to catch the dripping grease. Lay out your bacon being careful to not overlap the bacon too much or it will stick together. Put the tray back in and set the timer for 25 minutes.
- While the bacon is cooking, cut your pieces of bread into your desired thickness. I went with roughly 3/4 inch slices. Turn on your griddle plate or saute pan to medium heat and add butter.
- Crack four eggs into a bowl, add cinnamon, milk and vanilla, whisk with fork until fully incorporated and eggs are beaten.
- Dredge the slices of bread in egg batter and place on the heated skillet. Flip after 2 minutes. After 2 more minutes, remove from heat.
- Once the bacon is done cooking, remove the bacon from the tray and place on paper towel lined plate to drain grease.
- While the bacon was cooking, I also cooked a couple of sausage patties and 6 more eggs into scrambled eggs. For perfect scrambled eggs, don’t add anything to them at all before cooking. Just beat the eggs and pour into a nonstick pan with melted butter on medium heat and move the eggs with a spatula every 30 seconds. Don’t add milk or even seasoning, as seasoning or salt will break down the whites of the eggs and they won’t firm up as evenly.
So yeah. Apple Fritter French Toast. The glaze Cameron’s uses on the outside of the bread caramelized beautifully and added a lovely crunch factor I didn’t expect to be so prominent. Between that and the sugars of the apple pieces in the bread caramelizing in the butter, we didn’t even use syrup or any other sweetener for the French toast. Unfortunately, every piece of French toast I eat going forward that is made with regular bread or even Texas Toast is going to pale in comparison, so that’s gonna be fun. But this is definitely a 10/10 idea.
169 Grant Avenue, Auburn, NY, 13021
(315) 253-6934