Post-Thanksgiving Blues Fix: French Toast with Salted Caramel Apples and Whipped Marscapone

28 Nov

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Let’s face it, we all become a little spoiled around Thanksgiving.  Think about it; Thanksgiving dinner is almost too good to be true.

For a day or two after the holiday, we are still too stuffed to even really think about eating.  But once that feeling fades, we begin to miss the intricate dishes we spent so much time and energy on perfecting.  If you also feel the post-Thanksgiving blues, this fancy (but easy to make) French toast is sure to cheer you up and make you feel like you’re still on vacation.  The apples and pumpkin pie spices will bring you back to last Thursday in no time.

French Toast with Salted Caramel Apples and Whipped Mascarpone Recipe

 Ingredients

1 loaf of day old challah bread, sliced
2 fuji apples, peeled, cored and sliced (granny smith apples are more than welcome here!)
1 1/2 cup light brown sugar
2 sticks of butter
1/4 cup golden raisins
1/2 cup heavy cream
peels of 1 lemon and half of the juice
1 tbsp + 1 tsp kosher salt
1/2 tsp basic pumpkin pie spices
1 container of mascarpone, softened
1 cup confectioners sugar

Directions

Make the French toast as you normally would normally based on your taste, texture, thickness, etc. preferences. Heat a large skillet over medium heat and melt butter. Add in brown sugar, whisking till sugar is dissolved . Let sugar and butter mixture come to a boil, whisking every few minutes. In a separate bowl, toss apples with pumpkin pie spices, including lemon peels and add to forming caramel. Add heavy cream, lemon juice, salt, and raisins and continue cooking until apples are soft but still have a slight crunch. Whip marscapone and confectioners sugar, altering sweetness to your liking and adding a few drops of heavy cream and lemon juice to help smooth out the texture. Spoon hot apples over freshly made french toast and top with sweetened marscapone!

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