5-Ingredient Miniature Sour Dough–Green Apple French Toast Bites!

There are two brunch seasons according to the magazine calendar: December/January and early spring. Through osmosis over the years, I seem to have adopted this work-related timeline in my personal life. I'll host a killer New Years breakfast, then totally ignore AM-entertaining until J.Crew's hawking short-shorts and liberty print again.   


Well! Here I am (almost) right on schedule. Have you realized that there aren't a ton of breakfast-y appetizer ideas out there? As I said on Freutcake today, my go-to is usually just a mimosa. But I'd love to have a simple breakfast starter in my back pocket, wouldn't you? So that's what I've dedicated by 5-Ingredient Recipe column to this week...

I spent the weekend playing around with miniature French toast ideas. The combination that I settled on: Sour dough bread and tart Granny Smith applesauce—Mott's sells it and I'm hooked! You can make these bites up to 2 hours ahead, then reheat and set out while your guests are settling in.Get more information and topping ideas over on Freutcake, or just snag the simple 5-ingredient recipe below! 

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MINIATURE SOUR DOUGH–APPLE FRENCH TOAST BITES
SERVES: 4 to 6

6 to 8 slices sour dough bread, crusts trimmed off
1/2 cup Granny Smith apple sauce (or other applesauce)
2 large eggs
1/4 cup whole milk
4 tablespoons unsalted butter
PANTRY STAPLE: Granulated sugar (optional)

1. Put the bread on a cutting board. Spread the apple sauce on half of the bread slices. Top with the remaining bread slices to make 3 to 4 sandwiches; cut into small square (about 1 1/2 inches).
2. Whisk the eggs, milk and 1 tablespoon sugar (if using) in a small bowl.
3. Melt the butter in a large skillet over medium heat. Dip the sandwiches in the egg mixture, shaking off any excess, and add to the skillet. Cook 1 minute per side, or until golden. Transfer to a serving platter.
4. To make ahead, transfer to a baking sheet and tent with foil. Reheat at 300˚F until warmed through, 10 to 15 minutes.