Wednesday, April 28, 2010

Carrot-Zucchini Bread and Apple French Toast

This bread is delicious! The Apple Cinnamon French Bread is more like a casserole/cobbler. The boys love them. :) These are both from the Pampered Chef More Stoneware Sensations. Yummy!

Spiced Carrot-Zucchini Bread
2 1/4 C flour
1 C sugar
3/4 tsp baking soda
1/2 tsp baking powder1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp cloves
3/4 C carrots, finely chopped
3/4 C zucchini, finely chopped
1/2 C walnuts, coarsely chopped
2/3 C vegetable oil
1/2 C milk
2 eggs

Preheat oven to 350. Spray loaf pan with nonstick spray. Whisk flour, sugar, baking soda, baking powder, salt and spices. Add remaining ingredients and stir just until moistened. Bake 57-70 Minutes or until cake tester comes out clean. Cool in pan 5 minutes, remove to rack to cool completely.

Apple Cinnamon French Toast

1 loaf french bread

6 eggs
1 1/2 cups milk
8 tbsp sugar
1 tsp vanilla
1/8  tsp salt
1 1/2 tsp cinnamon
4 Granny Smith apples
2 tbsp butter or margarine
Maple syrup

Spray a 9 x 13 baking dish with cooking spray. Slice bread into 1 inch think slices and arrange closely in baker. Beat eggs with a whisk and add milk, three tablespoons of sugar, vanilla, and salt. Pour over bread. Combine the 5 remaining tablespoons of sugar and cinnamon in a small bowl. Peel and core apples and make thin slices. (You can use the PC Apple Peeler/Corer/Slicer for this, and I really love it.) Slice down one side of the apples to make rings. Arrange 1/2 over french bread. Sprinkle with half of the cinnamon/sugar mixture. Repeat. Cover and refrigerate at least one hour or over night. Preheat oven to 400 degrees. Cut butter into small pieces and arrange over apples. Bake, uncovered, 35 - 45 minutes or until apples are tender and eggs are set. Let stand 5 minutes before serving. Serve with syrup.

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