Challah Bread French Toasts

INGREDIENTS
Serve 4
5 Eggs beaten slightly
1/2 Cup of Milk
1 Teaspoon Vanilla extract (You can also use Vanilla sugar)
1 Teaspoon ground cinnamon
3 Tablespoons Butter
4 Very large and thick slices of Challah, Brioche or Crusted Bread

For the Caramelized Apple
2 Large apples, peeled, cored and cut in halves and sliced
2 Tablespoons butter
1/2 Cup of brown Sugar
1/2 Cup light cream

100 Gr. Pancetta in small cubes

PREPARATION
Caramelized apples
In a medium size saucepan, melt the butter and stir in the apple slices. Cook them until brown on all sides. Add the cognac and using a match, flambe to the alcohol.
Remove them from the pan and add the sugar and mix well – You may add another tablespoon of butter if need be. Mix well and when the sugar has become quite dark and syrupy, add the cream and give it a good mix. Add the apples and set aside.

Pancetta
Using a small pan, cook the Pancetta at slow heat. When the pancetta has rendered its fat, increase the heat to medium and cook the cubes until crispy and brown on all sides.

French toasts
In a medium size bowl, stir in the eggs, milk, vanilla and sugar and using a whisk, mix well.
Using a frying pan, melt the butter and when the bubbles have disappeared quickly dip each slice of bread in the egg mixture, on both sides. Quickly put them on the pan and cook them for about 2 minutes on both sides.
If you have any egg mixture left in your bowl, quickly pour it over the bread slices. Flip the slices over and cook on the other until golden brown.

Serve one slice on each place, scoop a few slices of the caramelized apples and sprinkle with a few pieces of Pancetta.

SERVE WITH CANADIAN MAPLE SYRUP… NOTHING ELSE WILL DO !!!