When the kids went back to school, so did I!
What I mean by that is that my subbing schedule picked up right where it left off!
I really enjoy being able to sub and particularly love subbing at our school!
However, on the days I sub, breakfast is a little less "prepared" then on the days I do not.
I've confessed it before, but I feel the need to confess again:
most of the time, the morning breakfast routine is managed by the Mr.
There are days, however, that I contribute greatly to the success of it!
Last week, on a day I didn't work, was one such experience!
This recipe will be great for company, school-morning breakfasts, or Saturday brunch!
While I made it gluten free, I believe that all purpose flour would be just as great!
Apple Raisin Bake
1 large apple, washed, cored, and sliced thin (I used Granny Smith)
1/3 cup raisins
3 TBSP brown sugar
1 tsp. cinnamon
2/3 cup milk
2/3 cup gluten free flour (or regular, all-purpose flour)
2 TBSP melted butter
Preheat oven to 350.
Using a pie plate, spray with non-stick cooking spray.
In a bowl, place sliced apples, raisins, brown sugar, and cinnamon and toss to coat. Arrange apple slices in the pie pan in a fan shape, over-lapping apples and filling in the entire plate.
Bake 15 minutes, or until the apples are tender.
While the apples are cooking, whisk eggs, milk, flour, and melted butter together.
When the apples are cooked, increase oven temp to 450 and carefully pour batter over apples and bake for an additional 15 minutes. The batter will fill the pie plate, so be careful!
When it is done, the "pancake" will puff up over the pie plate, but mine did not spill over the sides!
Serve warm with a dusting of powdered sugar and my cherubs like a bit of syrup poured on the top!
This reheated great for the next morning . . .when I was working!