25 Years Ago Today: Eric’s Apple French Toast Recipe

As I indicated earlier in the week, cooking is among my least favorite tasks. Not only do I need to prepare meals in real life, I also have to make sure that my fictional characters stop and eat. What a drag, but it makes the characters seem more like real people. Since this is Fun With Food Week on my blog, I paged through my mystery/romantic suspense novel Twenty-Five Years Ago Today to take a closer look at the characters’ eating habits.

Imagine my surprise when I discovered that my main character, Kris, actually enjoys puttering in the kitchen. In one scene, a stressed out Kris bakes chocolate chip cookies to distract her rattled mind. I considered sharing her cookie recipe, but I’ll be honest. It’s just the Toll House recipe you can find on the back of the package.
Instead, I decided to share her boyfriend Eric’s Apple French Toast recipe. Here is an excerpt from the book which mentions the yummy breakfast treat, with the recipe following below.

Kris found him near the stove, frying bread in foamy butter. Damp comb grooves slicked his hair. Instant shyness glued her in her tracks.

Eric set a yellow-streaked bowl into the sink and planted a lingering kiss on her lips. He tasted of mint mouthwash and cinnamon. “You’re not a health nut, are you? I’m making my special French toast.”

“It smells delicious.” Her face aflame, Kris shuffled to the window. Sunlight shimmered over the snow enveloping the parking lot. The sky couldn’t have been deeper blue.

“Have any plans today?” Eric asked.

“To call your grandmother and firm up her quotes for the story. Maybe drop by your parents’ house. Irene told me they have some of Diana’s paintings.”

“I’ve seen them in the storage room. I could take you if you want.”
“Only if it’s no trouble. I don’t want to waste your time if you’ve got something better to do.” Kris bit her lip, which felt naked without her standard shade of Plum Passion. She was treating him like a stranger.

“Nothing except correct papers. That can wait. We’ll pick up your car, then stop by your place so you can get changed.”

During breakfast, Kris loosened up a little. Eric made a mean French toast. He’d sandwiched the bread together, stuffing it with apples and sour cream, then dusted on confectionery sugar.

She looked across the table at him. “This tastes great. You must take after your mom and grandmother.”

“I do okay. Luckily, they send me leftovers.”

Here is the recipe:
Half cup apple puree (can dice the apples and mash them or use applesauce)
4 slices white bread not more than half inch thick
2 eggs
half cup milk
4 tablespoons butter
confectioners sugar
2 tablespoons sour cream (optional)
maple syrup

Spread the puree on two of the bread slices and top each with the remaining slice. In a bowl, mix the eggs and milk until blended. Dip (but don’t soak) each sandwich in the egg mixture quickly on both sides. Put the butter in a skillet over medium heat. When the butter is hot and just foaming, add the sandwiches and fry on both sides until golden. Remove to plates and dust with confectioners sugar. Put a small scoop of sour cream in the middle of each if you wish and pour maple syrup over it.

Also check out the Garlic Chicken with Peanut Sauce, Noodles and Vegetables recipe shared earlier in the week by Norma Huss, author of Yesterday’s Body.

Tomorrow, we’ll meet Avery Aames, author of A Cheese Shop Mystery series for Berkley Prime Crime, and on Friday, we’ll take a peek at the brand new book Killer Recipes, a collection of recipes by mystery authors with proceeds benefiting the American Cancer Society.

Does anyone have a recipe to share today?