Toffee Apple French Toast

This recipe really does need to sit overnight... I tried to do it all in one morning and the texture wasn't right, but the flavor was awesome. It's like dessert for breakfast! It also halves really well. a half recipe feeds 4 pretty easily.

8 c cubed french bread (1 large or 2 small loaves)
2 med tart apples, peeled and chopped
1 pkg (8 oz) cream cheese
3/4 c packed brown sugar
1/4 c sugar
1 3/4 c milk, divided
2 tsp vanilla, divided
1/2 c English toffee bits
5 eggs

Place half bread crumbs in greased 9 x 13 baking dish; top with all the apples. In a bowl, beat the cream cheese, sugars, 1/4 c milk, and 1 tsp vanilla until smooth; stir in toffee bits. Spread mixture over the apples. Top with remaining bread. Beat the eggs and remaining milk and vanilla until blended; pour over bread.

Cover and refrigerate overnight. Remove from fridge 30 minutes before baking. Bake, uncovered, at 350 for 35 to 45 min or until a knife inserted near center comes out clean.

I have this sitting in the fridge now... I am going to try and freeze it for this weekend and see if it still turns out... I'll report back!

Unfried Chicken with Cabbage and Apple Slaw

a healthy one to get things started! I found this in Self magazine and Adam and I loved it. The slaw seems a little strange, but went great with the chicken or on it's own, and the breading is great!! I fudged some of the fresh herbs to save some money too :)

Chicken:
olive oil cooking spray
1 cup bread crumbs
1 T dijon mustard
1 t chopped fresh parsley
1 t chopped fresh sage
1 t fresh thyme
1 T Old Bay Seasoning
1 T kosher salt
1/2 t black pepper
1/2 t cayenne pepper
1/2 c light buttermilk
4 chicken breasts

Slaw/Dressing:
2 t honey
2 t whole grain mustard
2 t olive oil
1 T apple cider vinegar
1 T balsamic vinegar
2 Red Delicious or Gala apples, cored and sliced
2 t lemon juice
6 c shredded napa cabbage (one head is PLENTY!)
1 celery stalk

CHICKEN: Heat oven to 400. Place a roasting rack (or a metal cookie rack works great) on a baking sheet and coat with cooking spray. Combine breadcrumbs, Dijon mustanrd, parsley, sage, thyme, Old Bay, salt, pepper, and cayenne in a shallow bowl. Dip chicken in buttermilk then dredge in breadcrumb mixture, pressing gently to adhere. Transfer chicken to rack. Coat chicken with cooking spray and bake until crispy, 30-35 min. DRESSING: whisk honey with whole grain mustard, oil, and vinegars in a bowl. Toss apples in lemon juice in another bowl. Add cabbage, celery, and dressing. Toss to coat. Season with salt and pepper. Chill slaw 20 minutes before serving with chicken.

Yum!! (and according to Self, only 306 calories per serving!)