Cinnamon and Spice French Toast, with Caramelized Apples in a Fireball Whisky Reduction

  Okay, okay. So this very first recipe isn't anything inspired from around the globe, but it is my latest experimental success! Plus, it's the first recipe I've cataloged from start to finish. And I may have amateur photos at the moment, and not spiffy and gorgeous photos like other food blogs, but hey, you gotta start somewhere! I figure better late than never. Besides, if I don't get going now, I may never!

This recipe was my own minor twist on typical French Toast. I discovered the amazing Fireball Cinnamon Whisky thanks to a friend of my husband's who brought a flask of it to our wedding of all things. We both took rather large swigs of it at the start of our reception, and I don't think we'll ever dance that well, again.


So let's start with the ingredients for the French Toast.
These are slightly altered, but typical ingredients for any basic French Toast recipe.

3/4 cup Eggbeaters OR 3-4 whole eggs
1/4 cup ANY kind of milk (even non-dairy coffee creamer works! [Add more egg if you want to omit milk])
6-8 slices of bread (I used Nature's Own Double Fiber Wheat, but most sliced breads will do)
Up to 1 Tbs of Cinnamon (I always use a lot, because the flavor won't come through, otherwise!)
Dash of Allspice
Butter or non-stick cooking spray for pan

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Ingredients for Sauce

2 medium Apples (I used Pink Lady since it's what I had on hand, but most apples should do*)
1/4-1/2 cup Fireball Cinnamon Whisky
3 Tbs Agave Nectar, plus more for drizzling
2 tsp Cinnamon
Dash of Allspice
2 Tbs butter
1 tsp Vanilla extract
1 tsp lemon juice *(if you use tart apples like Granny Smith, you may not need lemon)

Peel and chop your apples, add to small or medium saucepan on high heat.
Melt and mix in 1 Tbs of butter, coating all the apple slices.
Add 2 Tbs of Agave Nectar and stir again.

Add the Cinnamon, Allspice, and Whisky. Mix, again.
Cover and let simmer for about 3 minutes.

Add another Tbs of butter, and 1 Tbs Agave Nectar.
Cover again, and let simmer until desired browning. Stir the apples every so often to prevent sticking.
I like my apples soft, but if you don't, I suggest tasting a slice here and there to check consistency.

Once they reach a desired texture, stir in the vanilla and lemon juice.
I kept the apples on the very lowest heat setting while I made the French toast, stirring every few minutes.

For the French Toast --

Add eggs, milk, cinnamon and allspice to a pie dish or shallow baking dish.

 Whisk until it looks gross. Mix with a fork if you don't have a whisk!

Pre-heat your pan to medium-high and grease with either non-stick spray or butter.
Soak both sides of bread in egg mixture, and add to pan.
Flip after about 1-1 1/2 minutes and continue cooking.
Remove toast and repeat until the egg mixture is gone.

 Mine made exactly six pieces.

Top with Apples, drizzle with Agave Nectar (or syrup).
I added whipped cream and cinnamon for an extra kick!

Let's just say there weren't any leftovers from this recipe!