FRIED APPLE TOPPING:

2 tbsp. butter
2 granny smith apples, peeled and cubed
1 tbsp. cinnamon sugar

In a skillet on medium heat, melt butter. Add diced apples and cook until soft. Sprinkle with cinnamon sugar and mix. Set aside and keep warm.

FRENCH TOAST:

8 slices of bread (I use 12 grain)
2 eggs
2 cups milk
1 tbsp. cinnamon sugar
1 tsp. vanilla extract
1 sleeve graham crackers, crushed (Keebler)
vegetable oil
maple syrup, for topping
whipped cream, for topping

In a medium sized dish, mix together eggs, milk, cinnamon sugar, and vanilla. Put crushed graham crackers in a separate medium sized dish.

Heat oil in skillet on medium heat. When oil is hot, dip a slice of bread, both sides, into the egg/milk mixture. Then transfer to the cracker crumbs, covering both sides well. Place in skillet. Repeat with 2 to 3 more slices.

Cook French toast on both sides until crispy and brown.

To serve, place 2 to 3 slices of French toast on a plate. Top with maple syrup, fried apple topping (see above) and a (large) dollop of whipped cream.

Serves 3 to 4.

Submitted by: Haden C.