Thursday, January 6, 2011

Baked Apple French Toast

One Sunday morning we got to host breakfast for Mario's cousin from Kentucky whom he hadn't seen in six years! It was great to get to meet her for the first time and enjoy getting to know yet another member of his gigantic family! I quickly called my mom for this recipe knowing that it would be a sure-fire hit with everyone at the table--and, indeed, it was! The apples are sliced thinly so they cook beautifully and create a really nice cinnamon-sugary crust on top of really moist French bread. Selfishly, I made a large 9x13 dish of this so that there'd be leftovers for breakfast the next couple of days, knowing full well that I'd be the only one really craving it for more than one day! It reheats beautifully and is so yummy and filling with a cup of hot coffee on a cold morning! Enjoy!

Baked Apple French Toast
Serves: 6-8
Source: a newspaper clipping Mom has

1 large loaf of French bread
3 cups milk (I used 1%, but you can use whole or 2%; non-fat wouldn't be very good)
1 T vanilla
2 tsp cinnamon
4 eggs, beaten
3/4 cup sugar
3 Granny Smith (green) apples, peeled, cored, and thinly sliced
2 T cold, unsalted butter

Preheat your oven to 400 degrees. Spray a 9x13 glass baking dish. Slice the French bread in 1 1/4 - 1 1/2 inch slices and arrange bread in a single layer on the bottom of the dish. You'll have to pack the bread in tightly and you might even have to tear up a slice or two to fill in gaps. I had one slice leftover that couldn't fit in the dish, plus I cut off the two ends since I didn't want two real crusty pieces. Combine eggs, milk, 1/4 cup of the sugar, and vanilla in a large mixing bowl. Pour 1/2 of the liquid over the bread, distributing evenly. Cover the bread with all the sliced apples, arranging them in an even layer. Pour the rest of the liquid over the apples. Mix the rest of the sugar (1/2 cup) and the cinnamon together and sprinkle over apples. Cut the butter up into small cubes and arrange over the the cinnamon-sugar. Bake uncovered for 35-40 minutes. Cool just 5 minutes and serve with butter and syrup.


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