Today is exciting for a couple reasons: it’s the first day of October (Parko’s and my birthday month) and it’s exactly two months until our wedding! We haven’t made too much planning progress lately because a lot of our to-dos require a final guest count, which we won’t have for a few weeks. It’s like no matter how much you plan and do in advance of the wedding, you are forced to scramble at the last minute after you have a guest count. It’s just part of the process to try to be a pain in the butt.
Over the weekend I rang in the fall months with the easiest caramel apple French toast recipe.
It all starts with Pepperidge Farm’s fall line of breads.
The pumpkin spice flavor is still but my favorite, but the caramel apple flavor is perfect for French toast. The slices are a little on the thicker side, so it soaks up the egg nicely. I beat two large eggs, dipped in the bread and cooked up in a skillet. Upon removing from the heat, I spread with some margarine and sprinkled with cinnamon sugar.
Easy and perfect to welcome in October. I didn’t even need syrup. Now if only the Central Florida weather would join the welcoming committee.
What is your favorite month?