Steve C
St.Albert
Alberta
Canada
About Steve
Member since Jun 29, 2007
I am a former Professional Pastry Chef who worked in Alberta, Canada. I have worked in Hotels and Private clubs within Edmonton as a Pastry Chef. Although pastry's are my first love, I am more than proficient at all aspects of the culinary world, love all foods, even the ones the handful that I dislike. Although no longer employed as a Pastry Chef, I still enjoy preparing food and keeping in touch with current trends.
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Prepared this wonderful recipe, added cinnamon to the apples and also to the batter for the french bread.......mmmmmmmmm!!! This is truly an easy and wonderful twist to a classic breakfast. Might I suggest that it would also be good for a dessert. Very filling, recommend no more than two slices of french bread per person, probably get away with only one per person. The caramel sauce is no more sweeter than traditional maple syrup.
If using this for a dessert, as opposed to a breakfast, recommend a scoop of vanilla ice cream to accompany it!!
I have prepared this recipe and found it to be a nice light dessert. You can't beat the flavour of using real vanilla in any dessert, but this one surely showcases the true flavour that can be extracted from the vanilla bean.
I to did not make the stone fruit compote, settling to make my own mix berry fruit sauce using a bag of fresh frozen summer berries instead. It was the perfect match, without distracting away from the taste of the main dessert.
Would use this dessert for a nice summer treat on those hot days, yet would feel comfortable with this in the winter months as well.
Thanks for the recipe, awesome!!!