Breakfast

Baked Apple-Cinnamon French Toast

Baked Apple-Cinnamon French Toast

Ingredients

2 tablespoons butter
6 apples, peeled, cored and cut in 1/4-inch slices
1/2 cup dark brown sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
6 slices thick Challah bread, toasted
8 large eggs
1/2 cup granulated sugar
3 1/2 cups milk
1 tablespoon vanilla extract

Instructions

Heat butter in skillet over medium heat until it starts foaming. Add the apple and cook until tender (about 10 minutes). Take off the heat and stir in brown sugar, cinnamon and nutmeg.

Cut toast in half diagonally to make triangles. Arrange in overlapping fashion in a buttered 9x13-inch baking dish.

Beat the eggs in a bowl, then whisk in sugar, milk and vanilla. Pour over toast triangles and then spoon the apples over the top. Cover and refrigerate over night.

In the morning, pre-heat oven to 350F degrees. Bake uncovered until custard is set (about 50 to 60 minutes). Remove from oven and let rest 10 minutes. Serve with maple syrup.

Notes

This recipe is an adaptation from "Gale Gand's Brunch" cookbook. Gale Gand is one of my all-time favorite chefs and an early inspiration to me when I started cooking. Her latest book is filled with great brunch recipes that are perfect for family or holiday get togethers.

http://bakedchicago.com/baked-apple-cinnamon-french-toast/

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