These are two of my absolute favorite breakfasts using my absolute favorite bread: Great Harvest Apple Scrapple. It’s a plush pillowy bread swirled with apples and mounded with a brown sugar topping. The chunks of apple add a touch of texture to the otherwise soft and fluffy bread. It’s the best bread EVER.
Before there was a Great Harvest location near where I live, the closest one was about an hour and half away. Every time my family and I would pass through, we would stock up on bread to fill our freezer with. My hands down favorite bread was Apple Scrapple. Annnnd lucky for me (and those of you in the area)… Great Harvest in Mechanicsville,VA now offers Apple Scrapple!
It’s great to slice and eat on it’s own, but it’s even better to make these two irresistible breakfasts with. There’s nothing complicated about these two breakfasts. Just perfect for a lazy weekend morning.
First up is French toast. Buttery, soft Apple-Scrapple French toast. It’s the BEST French toast you will ever put in your mouth. It’s heaven on earth.
The bread gets flavored with a honey-vanilla egg mixture before it get’s turn into French toast on the stovetop. Have you ever tried honey in your French toast egg mixture? If not, you’re in for a real treat.
To make the French toast: Combine 1 cup half-and-half, 3 large eggs, 2 tablespoons honey, warmed in microwave for 20 seconds, and 1/4 teaspoon salt in a pie pan. Dip each slice of Apple Scrapple bread into the egg mixture, and soak for 30 seconds on each side. Over medium-high heat, melt butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 1 to 2 minutes per side. Remove from the pan and serve immediately or keep warm in a 200F degrees oven.
I could marry this stuff. The brown sugar topping caramelizes during the cooking process and you’re left with this thick brown sugar glaze/crust. The apple and cinnamon swirled throughout the bread form this apple-pie flavor that’s to die for. It’s okay, my mouth is watering too.
There are a few important notes about making French toast:
First, make sure the honey is warm when you add it to the egg mixture, or else it will be very hard to incorporate it.
Second, make sure your pan is pipping hot when you add the battered bread to prevent a ring of egg from cooking around the edges.
Now that was one breakfast option… the next is a egg sandwich taken to a new level. It’s called an Egg-in-the-Hole Sandwich. Around here, regular “Egg-in-the-holes” made with Apple Scrapple bread are a very common breakfast.
To make an Egg-in-the-hole, cut a hole in the middle of the bread using a biscuit cutter, coat a skillet with butter, toast the bread for 30 seconds on one side before adding some more butter in the hole so the egg doesn’t stick and crack an egg right into the hole, after about a minute, flip it over with a spatula and leave it on the skillet until the egg is fully cooked.
You could easily just make an egg-in-the-hole and be done. But why would you do that would you could make an egg-in-the-hole sandwich?!
I sandwich two Apple Scrapple egg-in-the-holes together with lots of cheese in the middle. Oh man. You end up with a sandwich that’s oozying with cheese and soft yolks… Perfection, I tell you.
If you live near a GReat Harvest that sells Apple Scrapple, you’ve GOTTA make both of these breakfasts.
You could easily make both options using whatever bread you can get your hands on, but Apple Scrapple bread sure takes these two breakfasts over the top! It’s so good that I might even go as far as to say that I want Apple Scrapple French toast and an Apple Scrapple Egg-in-the-hole sandwich as my last two meals. Not even kidding. 😉