easy, breezy mornings

I've been wanting to make this recipe for a while now, so when my sister invited a friend and I over for brunch, I knew this would be the perfect accompaniment. First of all it's pumpkin flavored, and we all know how I feel about that. 

Secondly, it's a cinnamon French toast (which I love) but baked, so you're not laboring over a pan flipping a couple of pieces of bread at a time. Thirdly, this is better if you assemble it the night before baking, giving you the morning to leisurely toss this into the oven and do your nails or something. 

one giant pancake

When Kent and I were first married, I tore this recipe out of Gourmet Magazine because I liked the simplicity of it. It stated that it served 2, which is very hard to find when there really is just two of you eating (although it really serves 4). We both fell in love with the soft, eggy texture and crispy brown edges, and I (over)cooked the apples so they'd be soft too.

Sautéing the apples in butter gets this recipe off to a great start. Then the batter is blitzed in the blender and poured into the buttery apples and the whole pan is placed in the oven until the pancake is puffed and golden. Couldn't be easier or tastier.