This is another one of the unique breakfasts we had last week. It’s a cinnamon apple french toast that was baked in the oven with wheat bread base and apple butter glaze, fresh slices of apple, and cinnamon. The side dish consisted of “fried” sweet potatoes, which were really prepared in a pan over open flame and served to replicate sweet hash browns without the use of sugar or artificial sweeteners.

This breakfast reminded me of the food we ate during college as we toured the southern United States, including North Carolina and South Carolina, which I fell in love with thanks to the people.
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