Recipe: Apple Breakfast Souffle

Apple Breakfast Souffle

Apple Breakfast Souffle

Before we had kids, it was easy to whip up a batch of pancakes or waffles for breakfast on a Saturday morning. We still do so, on occasion, but when we have house guests I don’t want to be standing at the stove or waffle maker, especially when the kids need help eating.

I was looking for recipes that would feed about 4 adults and a kid or two, that was vegetarian and baked in the oven. Ideally, I would be able to prep everything ahead and bake it the next morning. After trying out a few different french toast casseroles, I came across a Big Apple Pancake from Gourmet, and adapted it. It takes very little prep ahead, and cooks up quickly the next morning (or morning after).

Apple Breakfast Souffle

Apple Breakfast Souffle

Ingredients

  • 1/2 stick butter
  • 2 medium apples
  • 1/2 cup whole milk
  • 1/2 cup flour
  • 4 large eggs
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt

Instructions

  1. Peel apples and cut into bite-sized chunks
  2. Preheat oven to 450°F (if cooking right away)
  3. Melt butter in cast iron skillet, then pour half into a food processor or blender
  4. Add apple chunks to skillet and cook until soft, about 10 minutes
  5. Add milk, flour, eggs, sugar, vanilla, and salt to butter in food processor and blend until smooth
  6. Pour batter over apples
  7. To prep ahead:
  8. Store blended batter and cooked apples separately in fridge for up to two days
  9. When ready to cook, put cast iron skillet in oven while oven preheats
  10. Add apples to skillet and pour batter over apples
  11. To Bake:
  12. Transfer Skillet to oven and bake until puffed and browned in spots, about 15 minutes
  13. Serve warm, drizzled with warmed berry syrup, dusted with powdered sugar, or just plain!
http://greenbabyguide.com/2015/06/10/recipe-apple-breakfast-souffle/

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