|Apple Breakfast Break hot out of the oven. Delish!|
Sunday mornings are a traditional time for yummy family breakfasts. Apple Breakfast Bake, a recipe I found in a church cookbook years ago is a wonderful recipe for such a time. Its simple and lovely enough for serving to guests.
|Made from things most of us have on hand|
APPLE BREAKFAST BAKE
Preheat oven to 400 F
4 tbs unsalted butter
|Everything is better with butter!|
1 large apple sweet-tart, diced or sliced.
1 1/4 cup milk
1 1/4 cup unbleached flour
5 large eggs
1 tsp vanilla extract
1/2 tsp cinnamon (or more)
Healthy pinch of salt
Cinnamon sugar or maple syrup for topping
|My 3 finger pinch of salt is just the right amount|
Grease or spray a tall 8x8" or 9"x13"
Add butter and put in heated oven until sizzling but not browned
Add apples and return to oven.
|I prefer to use Braeburn or Jonagold apples|
In a medium sized bowl mix the remaining ingredients and pour into the pan of cooked apples.
DO NO STIR!
Return to the pan to the oven.
|Poured but not stirred and back in the oven.|
Bake 30 minutes or until center raises and edges are browned.
|Sugar topping to sprinkle on before or after it bakes|
We top ours with a cinnamon sugar mixture of 1 part white sugar to 2 parts brown sugar and cinnamon to taste. This topping can be sprinkled on prior to baking or afterward. We tend to like to use the topping sparingly and put it on after it comes out of the oven. Real maple syrup would be wonderful on it too.
Here's a little secret too...the batter is basically the same as for Dutch Babies or German Pancakes; one egg to 1/4 cup milk to 1/4 cup flour making it an easy recipe to reduce or increase per mouths to feed. Enjoy!
Copyright © 2011 by Patty Hicks
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