2 cups milk
3 large California Fresh Eggs, separated
1 tablespoon lemon rind, grated
8 thick slices French bread
1 cup bread crumbs
2 large tart apples, peeled, cored and sliced
2 cups water
1 tablespoon lemon juice
3 8-ounce links smoked bratwurst, sliced
1/4 cup onion, minced
8 teaspoons sugar/cinnamon mixture
Maple syrup
Servings: 8
1. Preheat oven to 425º. Whisk together milk, egg yolks and lemon rind. Soak bread slices in egg mixture until saturated. Whisk egg whites until frothy. Dip soaked bread in whites and then dredge in bread crumbs. Arrange on greased cooked sheet and bake for 15 minutes. Remove, turn over and return to oven for 10 minutes longer.
2. While toast is baking, place apple slices in small saucepan with 2 cups water and lemon juice. Bring to a boil and remove from heat. Sauté bratwurst and onions together until crispy brown. To serve: sprinkle toast with sugar/ cinnamon mixture, cover with cooked, drained apple slices, sautéed bratwurst and onions. Serve with maple syrup.
Notes: Innkeeper, Jim Goff says this has been a very popular recipe with their Inn guests for the last six years and it has been recognized nationally in two breakfast cookbooks.
Cuisine: German
3 large California Fresh Eggs, separated
1 tablespoon lemon rind, grated
8 thick slices French bread
1 cup bread crumbs
2 large tart apples, peeled, cored and sliced
2 cups water
1 tablespoon lemon juice
3 8-ounce links smoked bratwurst, sliced
1/4 cup onion, minced
8 teaspoons sugar/cinnamon mixture
Maple syrup
Servings: 8
1. Preheat oven to 425º. Whisk together milk, egg yolks and lemon rind. Soak bread slices in egg mixture until saturated. Whisk egg whites until frothy. Dip soaked bread in whites and then dredge in bread crumbs. Arrange on greased cooked sheet and bake for 15 minutes. Remove, turn over and return to oven for 10 minutes longer.
2. While toast is baking, place apple slices in small saucepan with 2 cups water and lemon juice. Bring to a boil and remove from heat. Sauté bratwurst and onions together until crispy brown. To serve: sprinkle toast with sugar/ cinnamon mixture, cover with cooked, drained apple slices, sautéed bratwurst and onions. Serve with maple syrup.
Notes: Innkeeper, Jim Goff says this has been a very popular recipe with their Inn guests for the last six years and it has been recognized nationally in two breakfast cookbooks.
Cuisine: German
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