Last year for breakfast I made a french toast with candied pecan caramel sauce. I was just thinking about this year and elaborating a bit. So this is an untried recipe I am making up as I type this. It may be a bit decadent, so I would not do this if you have a full day of eating planned. I am guessing this will carry most over until dinner.
slice a fresh loaf (1 day old is fine, for obvious reasons) on the bias 1 inch thick.
soak in egg nog for about 3-4 minutes, of course brandy or bourbon added doesn't hurt. Or you can just beat lightly 1 egg per portion (2 slices) with 2 tbsp of milk, 1/2 tsp vanilla, cinnamon, clove and nutmeg to taste, salt and pepper (yes, pepper, essential seasoning along with salt that goes with sweet as well as savory).
cook the bread on a hot griddle until golden brown, about 2 minutes per side. the inside should be custurdy.
place one slice on a plate and place on top, one slice of black forest ham, 5 slices of caramelized apples, 1 slice of room temp Brie cheese, second slice of toast. Slather with caramel sauce.
For the apples...slice MacIntosh of Granny smith apples into 1/8" slices (peeled or unpeeled). In a sauce pan melt one stick of butter and add 1/4 c of brown sugar. add one teaspoon of cinnamon and the apples. toss until apples are well coated and soft.
Caramel (more of a butterscotch) sauce...1 cup of chopped pecans or walnuts in a hot dry pan and toast until fragrant. set aside. again add one stick of butter and 1/4 c of brown sugar in a pan stir until sugar is mostly dissolved. Add nuts, 1/2 tsp vanilla, and about 1/4 c. of heavy cream for richer sauce, or milk for a lighter sauce.
