First, thanks to vacations at Walt Disney World, I have discovered that I love bread pudding.  Love it.  In fact, I'd say that now I'm developing what could be considered an unhealthy obsession with it.  While I wouldn't say I'm a bread pudding expert, I'd like to say I know the good from the bad from the exceptional.

This brings me to my second point of today...  Whomever invented this recipe is a genius. A complete and total genius.

I'm a big fan of Sunshine Seasons in The Land building and I always have been.  If they could somehow figure out how to bottle the smell of the inside of that building and then sell it, it would be one of the happiest days of my life.  Anyway, to me Sunshine Seasons is one of my special happy places.  Ever have a favorite spot that, when you visit, you feel you're finally at Disney and your vacation has really started?  The Land and Sunshine Seasons does exactly that for me.  There was a time where a stop for a meal there used to mean I just finished riding Soarin', I was about to go ride Soarin', or I had just gotten my paper Fastpass to go ride Soarin' later.  I remember the first time I ate there, I was surprised by how good the food was and how, despite how full the seating area was, the wait for food was never really that long.  I guess that's why I somewhat irrationally think of it as my private spot...  Strange since it's one of the busiest areas in Epcot.

While I've been to Sunshine Seasons numerous times, I somehow never got around to

trying this and I so totally regret it now.  Croissants?  Blueberries? Bread pudding?  This was made for my mouth.  It's on my "must eat" list for next trip...  And it's also on my "I'm going to make this all the time" list for at home.

This is fast and easy, almost impossible to mess up.  The crust is crunchy, the inside is sweet, moist, and almost has a pillow-like texture.  The blueberries make the whole thing fresh and just oh-so-yummy.  The right mix of buttery bread and sweetness, I think this may challenge Tusker House's banana bread pudding as best bread pudding on property.  And did I mention, while it doesn't make the kitchen smell like The Land building, it does make your house smell like cakes and blueberries.  No complaints on that here!

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Croissant Berry Pudding

As is served at Sunshine Seasons, The Land Pavilion, EPCOT

 

°o°  5 eggs  
°o°  24 ounces heavy cream
°o°  3/4 cup sugar

°o°  1 tablespoon vanilla  

°o°  1 pint blueberries  

°o°  1 pound croissants   

Preheat oven to 375.

Combine eggs, cream, sugar, and vanilla.  Set aside.

Tear croissants into large pieces.  In a large baking dish sprayed with non-stick spray, spread about half of the croissant pieces in one layer in baking pan.  Scatter with a layer of blueberries.  Top with remaining croissant pieces and blueberries.  Pour in liquid and sugar mixture and allow to soak for 10-20 minutes or overnight.

Bake in 375 degree oven for 1 hour until liquid is absorbed and mixture is cooked through.  Serve immediately.

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I know this is almost sacrilegious to say, but I've never had the school bread in Epcot's Norway Pavilion.  I know it's got a loyal, nearly fanatical fan base and I know saying I've never tried it is like saying I've never had the turkey leg or a Dole Whip...  But for some reason, I've never made space in my stomach to give it a shot.

The recipe is all over the place online and I've been saying for months that I'd try it, but like when it's at Epcot, I never got around to adding it to my "bake" list until now.  Doing a yeast bread that involves icing and custard, no matter how delicious it sounded, it seemed like it was a major investment in time...  And it was.  It's not a hard recipe, just one with a lot of
steps that takes longer than your average baked good.

I did follow the recipe exactly, but as anybody who's read this blog knows, making custard seems to never work out for me (as we can see here and here) and I was yet again defeated with this recipe.  While I got so, so, so close, I cooled it off too early, it was ever-so-slightly too runny still so I added whipped topping to thicken it off.  Brilliant solution that tasted fabulous, but I'm sure it made it taste less like it does in the parks.  Next time, I'll get pre-made custard or I'll just make pudding...  Which I mess up only about 50% of the time as opposed to 100% of the time.  Also, I ended up way more flour than the original recipe called for.  I'm not sure if it's because I might have used an extra half a cup of water, or if it just really needed the extra flour...  As written, the dough was so sticky and watery it was completely impossible to
handle.  And this makes a lot of school bread.  I ended up with 14 pastries.

I tasted this as it went along and it was really neat to see how each of the components came together to change it from being a regular yeast bread that was maybe even a little savory, like a dinner roll, but ended up being the right level of sweet and hearty.  I actually thought this would be like a doughnut when I decided to do this recipe.  It's more like Norway's answer to a sweet breads like cinnamon rolls, without the super sweet overload.  I really liked it and will go out of my way to have it next time at Epcot.

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School Bread

As is served at Kringla Bakeri Og Kafe, Norway Pavilion, EPCOT

 

Bread
°o°  2 pints water  
°o°  2 1/2 ounces melted butter
°o°  3 ounces instant or dry yeast  

°o°  2 - 2.5 pounds flour (with more available as needed)

°o°  3 1/2 ounces sugar  

°o°  1 teaspoon cardamom  

°o°  1 egg

Sugar Glaze  

°o°  2 cups confectioners' sugar

°o°  1/4 cup milk  
°o°  1 teaspoon vanilla extract  

°o°  12 ounces shredded coconut, shredded and toasted  

Vanilla Custard
°o°  1 2/3 cups milk 

°o°  1/4 cup sugar  

°o°  1/4 teaspoon vanilla extract  

°o°  4 egg yolks  

°o°  1 tablespoon cornstarch dissolved in cool water  

Bread
Add warm water to melted butter (about 90-95 degrees) and add yeast and let stand 2-3 minutes or until mixture starts to froth.  Add flour, sugar, cardamom, and egg.  Mix 5-10 minutes until dough stiffens, adding more flour as needed.  Cover tightly with plastic wrap and allow to rise 1 hour, or until dough doubles in size.

Punch down dough and roll dough into a thick log, handling as little as possible.  Cut dough into 5 ounce portions and roll into a ball. Do not press down!  Place them on a greased baking sheet and allow them to rise another 15-30 minutes, until the dough has risen and puffed, but not spread.

Bake in an oven preheated to 375 for 15 minutes.  Breads are done when they have a slight crust and the bottoms have browned slightly.  Let cool on a wire rack.  When cooled, hollow out an area for the filling in the middle of the bread, making sure to not go all the way through the bread.

Sugar Glaze
Combine all ingredients except the coconut to form a thick glaze.  Working quickly with one bread at a time, dip bread hole-side down in the sugar glaze and coat with toasted coconut.  Return breads to wire rack to dry.

Vanilla Custard
In a saucepan, bring milk to a boil.  Remove from heat and set aside, skimming away the
skin.

In a bowl, beat sugar, extract, and egg yolks until mixture has doubled.  Do not over mix.  Put mixer to low and slowly add several spoonfuls of warm milk to temper the custard mixture.  Then slowly stream milk into mixture and mix until just incorporated.  Transfer to a metal bowl or top portion of a double boiler.  Over a double boiler, slowly add the dissolved cornstarch to the custard mixture and stir gently and constantly until mixture thickens.  Do not allow to boil.  When warmed and thickened, move bowl to an ice bath to cool completely.

Once totally cooled, using a piping bag, pipe custard into pastry and finish with a decorative dollop or swirl.

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This post was featured in the Februrary link party "Ride the Rails" featuring topics related to Disney's "Frozen" in the Disney parks, hosted by "The Magical Blogorail."

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I'm sure everybody has seen the picture of the mac-and-cheese and bacon topped cones that were posted on The Disney Food Blog last week.  They went viral on Pinterest, Walt Disney World food sites, even mainstream media (People Magazine had an article about them!).  The indulgent decadence of these cones fascinated everybody and people were scrambling to figure out how to get them in the parks.

Served only at the food kiosk within Hollywood Studio's "Fantasmic!," apparently these cones were a feature all summer at only that one location.  Despite having choice between bacon topped mac-and-cheese and "Fiesta Chili Cheese," these flew under everybody's radar for almost three months before they were discovered.  And, in a cruel twist of fate, only days after they were featured at The Disney Food Blog, they were quietly removed from the menu...  Meaning just as the cone was going viral and their demand was about to skyrocket, they were retired.  According to one cast member it was simply due to the lack of demand.  It wasn't until after their photo went viral that people started clamoring for them.  Oh macaroni and cheese cone, you were gone too soon!

I've been flooded with requests on how to make these cones in the last few weeks, from people who aren't getting to Disney in the near future, to people who went and sadly found they had just missed their chance to order it.  Believe it or not, I actually got a Tweet from somebody sitting in Fantasmic! saying "At Fantasmic now. They're not here anymore! Help @orangebirdswirl! Tell me you have the recipe! I NEED THIS!!!!!!!!!"

Well, first the bad news.  These cones?  They're not made on property.  That's right...  They're this company.  The good news?  I've got a relatively easy way to do a version of it at home.  While not officially what they serve at Walt Disney World or Disneyland (where you can still find versions these cones), it's pretty close.  To say they were a huge smash hit in my house is an understatement.
ordered in from, as best as I can tell,

Today I'll share a "how to" for the cones, then Wednesday I'll share the recipe for the bacon mac-and-cheese (using a version that was once on the Sci-Fi Dine-In Theater) and chili on Thursday.

My only tip is to make sure you allow enough time for it to rise while it's sitting on the cones.  If you don't, it will be a bit chewy.  Secondly, these are best warm.  Serve them fresh out of the oven or re-warm them in the oven or toaster oven.  Otherwise they're a bit chewy regardless of how long they were rising for.

So, no need to mourn the loss of the mac-and-cheese cone...  Ok, that's not true.  Mourn away.  I know I am.

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Bread Cones

In the style of what's served at the Cozy Cone Motel, Disneyland, and the Fantasmic! Concession Stand, Disney's Hollywood Studios

 

°o°  2 bags of premade pizza dough, thawed  
°o°  1 egg, beaten  

°o°  Salt, to taste  

Remove dough from freezer bags and allow dough to rise about 45 minutes to an hour.  

While the dough is rising, using stiff cardstock, roll cardstock into a large cone.  Use a staple to secure the top of the cone (don't staple the bottom, it'll crush the cone) and trim excess paper.  Wrap with aluminum foil, folding the ends of the aluminum foil over the edge of the cone (to prevent the scorching of the paper).   Repeat with 5 additional pieces of paper, making a total of 6 cones, covering all with foil.  Spray liberally with non-stick spray.

After dough has risen, punch down and cut each dough ball into three equal pieces (you will have 6 pieces of dough all together after cutting both balls of dough).  Working with one piece at a time on a very lightly floured surface, roll dough into a long, even, dough rope.  Lightly press the dough rope so it is slightly flattened.  Beginning at the pointed end of the foil cone, wrap up the cone, making sure that the dough touches or very lightly overlaps over each coil.  Tuck the end in on itself after coiling up the cone.  Pinch the pointy end of the roll to seal shut.  If desired, press and smooth the dough so that is thin and even up the cone.

Stand the cones, point side up, on two foil lined baking sheets.  Repeat with the remaining portions of dough.  Cover and allow dough to rise again about 30-45 minutes.

Preheat oven to 350 degrees.

After dough has risen again slightly, brush each with the beaten egg wash and dust with a pinch

of salt.  Lay them on their sides of greased baking sheets for baking.  Bake in a 350 degree oven until done and the cone is a golden brown color, about 25-30 minutes (but start checking at about 15-20 minutes...  It browns quickly!).  Remove from oven and allow to cool on the cones for about 2 minutes.  Carefully remove and serve immediately.

Stuffing ideas include mac-and-cheese, chili, scrambled eggs, salad, cheesesteak, shrimp, or seasoned ground beef.

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I didn't mean to do two breakfast recipes this week...  And I didn't mean to do yet another recipe from Disney's Polynesian Village Resort...  Yet, here we are.  I can't help it.  I love that resort and I adore their food options.  What other place has more classic dining experiences under one roof than Disney's Polynesian Village Resort?  Dole Whips, chicken wings, welcome bread...  It's all amazing!  But what food-related profile of Disney' Polynesian Village Resort would be complete without mentioning possibly the most famous, the most sought after, the most coveted breakfast of all?

That's right...  Tonga toast.

Oh, Tonga toast...  Let's talk about the fanatical, devoted fanbase that people have for Tonga pineapple pancakes and Tonga toast.  You wake up to that smell every morning?  You just have to have it.  You can't blame them for being practically obsessed with it.  And the people not at the Polynesian?  Let's just say I've seen some insane daily plans from people, plans that involve getting up super early, taking multiple buses, or walking a mile just so they can get to the Polynesian to have their slice of Tonga toast.  It's no joke people...  Tonga toast is a big thing.
toast.  The Run Disney runners are obsessed with it because it's a bounty of perfect race foods...  Bananas, carb-loaded toast, heaping piles of sugar.  I think Kona Cafe becomes on par with Be Our Guest during race weekends in terms of how hard it is to get a reservation.  Runners want their Tonga toast.  Guests at Disney's Polynesian Village resort are equally as obsessed with the stuff.  How can they not be? Every morning the only smell that hits you in the lobby is

I didn't get the magic of the Tonga toast until I stayed at Disney's Polynesian Village Resort for the second time.  On our last day, my mom had ordered it at Kona and I tried a bite.  That one bite left me hooked.  It was sweet banana heaven on a plate (my mom didn't like it...  She's not a fan of French toast...  I know, she's crazy).  I very nearly regretted ordering the pineapple pancakes instead.  Nearly...  I'm obsessed with pineapple.

Anyway, this is like an eggless banana-stuffed french toast meets sweet Monte Cristo sandwich.  Banana is stuffed in bread, deep fried until golden, drenched with sugar and cinnamon and served warm, sometimes with syrup, sometimes without.  Occasionally people get a strawberry puree drizzle on top and I've seen one strange soul claim that ketchup (?!) on it is the bomb.

This recipe made my mouth and my tummy so happy (then immediately made it sad again because I'm on a diet for the Wine and Dine Half Marathon and sugar coated toast isn't part of the training plan).  This tastes exactly, to the smallest detail, exactly like what they serve at Kona Cafe.  Sweet, warm, banana so warm it's gooey, crunchy, and just plain good.  It smells like heaven, it tastes like heaven.  Put a blindfold on me and turn on some tropical music and I'd tell you I was sitting in a gorgeous tropical-themed lobby of one of my favorite resorts getting ready to grab a monoral for a day at EPCOT.

The morning before the half marathon in November, I have a breakfast scheduled at Kona for 7:30.  I'm going to go, load up my plate, and eat this like I'm about to run 13.1 miles and not regret a bite of it.  I can't remember a recipe that's made me this antsy to get back to Walt Disney World as this one has.        

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Tonga Toast

As is served at Kona Cafe and Capt. Cook's, Disney's Polynesian Village Resort

 

°o°  1 cup granulated sugar  
°o°  2 teaspoons cinnamon  

°o°  1 loaf sourdough bread, sliced into 2 inch thick pieces  

°o°  2 bananas, peeled, cut in half crosswise, then sliced lengthwise  

°o°  canola oil  

Mix sugar and cinnamon until completely blended in a large, flat bowl or dish.  Set aside.

Take the thick-sliced sourdough bread and cut in the middle, but not all the way through, making a hot dog-bun like cut.  On one side, scrape out a very small amount of bread, but do not scrape all the way through (you're creating a small well).  Stuff with 3 pieces of banana.  Set aside.

Add enough oil for frying to a deep pot or pan and heat until 350.  Add stuffed bread to oil and fry for 1 minute.  Carefully flip and fry the other side an additional minute.  Carefully remove and allow extra oil to run off, then place the toast in the cinnamon and sugar mixture.  Coat liberally on both sides with cinnamon and sugar.  Put on a wire rack or paper towel to drain for 1 minute.  Repeat process with other stuffed toast pieces.

Serve warm with maple syrup, strawberry drizzle, fresh fruit, or as a stand-alone meal.    
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I've heard a lot about the breakfast pizza at Chef Mickey's...  Next to Mickey Waffles and Dole Whips, the breakfast pizza is one of the most talked about "must have" foods at Walt Disney World.  While certainly most commonly attached to Chef Mickey's, I can say that I've also seen it in various forms at Tusker House, Crystal Palace, and other breakfast buffets.  That said, I can't say I've ever tried it...  I don't know, I like eggs (but they're not my favorite) and I enjoy pizza, but something about it just didn't seem to pair well.  Clearly, I didn't get what the fascination was and I was OK with that.

My son, however, talks about when he went to Chef Mickey's and had breakfast pizza with the same enthusiasm that people reserved for when they met The Beatles.  There were three things he could share about his trip...  He went to Animal Kingdom Lodge, he saw lots of animals, and he had breakfast pizza with Mickey at Chef Mickey's.  Could he remember what rides he did?  Nope.  Did he remember which parks he saw?  Nope.  The characters he saw?  Kind of.  Where he ate? To listen to him talk, it was Chef Mickey's and breakfast pizza the whole trip.

Considering how wild he was about the pizza and that yesterday was the first day of school (we start after labor day in our area...  Don't be too jealous, we go to school until about July), I figured it'd be a nice treat for him.  This really was a "the kids will like it, just make it" recipe.  Even my husband was kind of "yeah, I'll try it" but overall not to excited to eat it.

I realized that this wasn't exactly what I thought it was as I was putting it together.  It's more of a

really thin, cheesy quiche than scrambled eggs baked with cheese on a pizza crust, which is what I thought it was.  Putting it together was super easy and fast (big plus) and it didn't create a lot of dishes (super big plus).  When I served it, the kids went nuts!  I didn't get half as much fanfare for doing a full Thanksgiving dinner as I did for this pizza.  Everybody had at least 2 slices...  Obviously this means this passes the kid test with flying colors.  It also got the thumbs up from my husband who also had more than just a couple slices.

After eating it, I have to say that I've judged breakfast pizza wrong for all these years.  It's actually really, really good!  You can really taste the different cheeses and there is an undertone of quiche-like eggyness to it that's not dominating or overwhelming.  Personally, I think copious amounts of bacon or sausage would make this the perfect meal (isn't that how it's served at Tusker House?  I think it is, actually), but it's really good just with the cheese and eggs.  Something fast, kid-pleasing, and easy to put together? For sure my dinner table will be seeing this meal again.

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Breakfast Pizza

As is served at Chef Mickey's, Disney's Contemporary Resort

 

°o°  2 eggs  

°o°  1/4 cup heavy cream

°o°  1/2 teaspoon salt  

°o°  black pepper, to taste
°o°  1/2 cup mozzarella cheese, shredded  

°o°  1/2 cup provolone cheese, shredded  

°o°  1 cup cheddar cheese, shredded 
°o°  12-inch pizza shell, precooked  

Preheat oven to 375.

Combine eggs and cream.  Beat using a fork until eggs are well blended into the cream.  Add salt and pepper and stir.  Toss in cheeses and stir until cheese is well mixed and coated with the egg mixture.  Pour into the pizza crust (for best results, put pizza crust on foil lined baking sheet or pizza stone).  Bake for 12-15 minutes in preheated oven until the center of the cheese mixture is set (it won't jiggle while being moved), cheese is melted and starting to turn golden.

Cut and serve immediately.

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I shared this recipe during my first video last week and I know I'm a bit late with the written followup, but hey, better late than never, right?

I'm sure most people who're on Pinterest have seen this recipe...  It one of the most pinned recipes of 2012 and 2014 and it claims to be the recipe for the best cornbread out there.  And what makes this recipe ridiculously unique is that it involves the use of golden butter yellow cake mix.  Now, I'm not sure if this recipe is truly a genuine Disneyland recipe (I can't find information online confirming it is or isn't used at Disneyland, I've got several recipes from Disneyland that don't use cake mix), because it's so popular, so widely shared, and because I had all the ingredients in my pantry, I figured "why not?"

This recipe couldn't be any easier.  Basically, you make the cornbread and the cake mix in separate bowls according to the package directions, combine the batters, then bake.  Seriously, that's it.  How easy is that?

"Authentic" Disney recipe or not, this cornbread is phenomenal.  Mixing it all together made my kitchen smell like a birthday party...  So delicious.  Then baking it?  Yankee Candle needs to come to my house, smell how amazing it smells, then make a candle.  This amazing combination of butter and warm cornbread.  The cornbread itself...  Oh...  My...  Goodness.  Incredible.  Absolutely spectacular.  For sure my go-to cornbread recipe from now on.  It's moist, soft, flavorful, and it melts in the mouth like butter.  It doesn't crumble and, unlike a lot of cornbread recipes I've used, it doesn't crumble to bits when you cut it.  Thank goodness this recipe makes a ton of cornbread because less than 10 minutes after pulling it out of the oven more than half of the first loaf I made was gone.

While researching this recipe, I found a lot of suggestions saying that when picking the cake mix that the mix without pudding in the mix works the best.  I ended up getting a mix with the pudding in it because I couldn't find anything else.  Apparently it makes the cornbread too sweet, too cake-like with its flavors.  Personally, I didn't find it to have the taste or texture of cake and I didn't think it was too sweet at all.  That said, for those who may want a more savory version, see if you can find the Jiffy Yellow Cake Mix and use that instead (if using the Jiffy Yellow Cake Mix, use one box of cornbread mix to one box of the yellow cake mix as opposed to two boxes as directed below).

This cornbread is incredible.  I consider myself a cornbread connoisseur (it's one of my favorite carbs)...  If I see it in a menu, I order it.  I make it all the time.  And this version of cornbread is hands-down my favorite.  I'm already thinking about when I can make it again.

For those interested in watching how I make this recipe I did make a video, the first of what I hope are many upcoming webisodes for the website!

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Disneyland's Famous Cornbread

As is supposedly served in Disneyland

 

°o°  2 boxes of Jiffy Cornbread Mix

°o°  Ingredients listed on the back of the boxes to prepare EACH BOX of cornbread as directed 

°o°  1 box of Yellow Butter Cake Mix  

°o°  Ingredients listed on the back of the box to prepare cake as directed  

Preheat oven to 350 degrees.

Prepare the Jiffy Cornbread Mix as directed (since two boxes are being used, prepare each as

directed, essentially doubling the recipe).  Combine ingredients but under mix the batter slightly.  Set aside.

In a separate bowl, prepare the Yellow Butter Cake Mix as directed, undermixing the batter slightly.  Combine the prepared cornbread batter with the prepared cake batter and mix thoroughly while being careful to not overmix.  Pour into greased 9x13 pan (or loaf pans, but fill only slightly over halfway...  This rises considerably!) and bake for 30-35 minutes or until bread is golden, springs slightly to the touch, and a wooden stake inserted in the center comes out clean.

Cool slightly before removing from the pan and cutting.

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Unknown

If there was ever a recipe that I was surprised turned out well, it'd be this one.  I've made pancakes and I've made puff pancakes, so I knew kind of what to expect...  But the ingredients on this one looked so different than puffed pancake recipes I've known, I was convinced that this would turn out a big, apple-flavored, flour brick.  Lots of flour, no baking soda or powder...  There was no way this was turning out right.

I have to say, I'm amazed...  Not only did this come out darn near perfect, I can't imagine this could have come out tasting any better.  It was so delicious and soul-warming, I wish I'd made more.  A hit with all the kids, even the ones who hate eating cooked apples, I'm adding this to my regular "breakfast for dinner" recipe rotation.

This recipe is another recipe with a history, which I love.  Versions of this pancake have been featured everywhere from Biergarten's buffet as a dessert in the 80's and 90's, to the Carnation Cafe in Disneyland, as a breakfast treat at The Crystal Palace's massive buffet, even topped with ice cream at Liberty Tree Tavern.  While it's not found anywhere in Disney World as of right now, it does still occasionally appear in the oddest of places.

There is no special trick to this recipe, beyond just having faith that it'll work out beautifully.  A combination of eggy-fried dough and apple pie that's not too sweet, it's definitely worth the experimentation.  Just watch the baking times...  It's hard to nail down the exact time that this will be done as a lot of it depends on the size of the eggs used.  While 20-30 minutes seems like a fair estimate, this could be done in as little as 15 or as much as 35 or 40.  Key thing is, when it's done, you'll know it.  It'll be golden brown, puffed, and smell like an apple pie.

 

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Puffed Apple Pancake

As was served at Carnation Cafe, Disneyland, The Crystal Palace, Magic Kingdom, and Biergarten, Germany Pavilion, EPCOT 

For Apples:
°o°  1 tablespoon butter
°o°  1 cup chopped or sliced, peeled apples
°o°  1 tablespoon lemon juice

°o°  1 tablespoon brown sugar 

°o°  3 tablespoons granulated sugar
°o°  1 tablespoon cinnamon
°o°  1/8 teaspoon nutmeg
 
For Pancake:

°o°  3 tablespoons butter 
°o°  3 eggs

°o°  2/3 cup milk

°o°  1/4 cup flour

°o°  1/2 teaspoon vanilla extract

°o°  1 cup chopped or sliced, peeled apples, cooked

°o°  3 tablespoons brown sugar

°o°  1 tablespoon cinnamon

Preheat oven to 400 degrees.  Melt butter in a pie pan or cast iron skillet in the warming oven, being sure it does not burn.

Prepare apples first by melting butter in 10-inch pan over medium heat.  Add apples tossed in the brown sugar, granulated sugar, cinnamon, and nutmeg.  Cook until tender, about 4 minutes.  Remove from heat and pour into a bowl to cool.  Set aside.

In a large bowl, whisk eggs and milk, then sift in flour, whisking until very well combined.  Add vanilla extract.

In a small bowl, combine brown sugar, cinnamon.  Set aside.

Pour mixture into pie pan or cast iron skillet with melted butter.  Top with apples. 
Remove the pie pan from the oven and pour in mixture. Top evenly with the apples, trying to keep them towards the middle of the pan.  Evenly sprinkle the brown sugar and cinnamon mix over the pancake.

Return pan to the warmed oven and cook 20-30 minutes, or until puffed and golden brown.  Serve immediately by slicing as you would a pie, topping with maple syrup or vanilla ice cream. 

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