It's hard to pick the best part of this recipe. Maybe the fact that you can make the whole thing the night before? Or that you can make it in the oven instead of flipping toast in a pan all morning? Or maybe, just maybe, it's the flavor of baked apple and cinnamon with whipped cream.
1 loaf (1 pound size) French or Italian bread
8 large eggs
3 1/2 cups milk or light cream
1 tablespoon vanilla extract
1 cup sugar, divided
6 apples, (Cortland, MacIntosh, or Granny Smith)
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons cold butter
Grease a 9x13-inch baking dish.
Slice the bread into 1-inch slices. Place in the baking dish, overlapping as needed.
In a bowl, beat together the eggs, milk, vanilla extract, and half of the sugar. Drizzle half of the egg mixture evenly over the bread slices.
Peel, core, and slice the apples thinly. Layer the apple slices over the bread. Drizzle the remaining egg mixture over the apples.
Combine the remaining sugar with the cinnamon and nutmeg. Mix well then sprinkle over the apples. Cut the butter into small bits and sprinkle over the apples.
Cover the baking dish with foil or plastic wrap and refrigerate overnight.
When ready to bake, preheat the oven to 350 degrees F.
Remove the foil or plastic wrap from the baking dish and place the dish in the oven. Bake at 350 degrees F for 1 hour. Remove from the oven and let sit for 5 minutes before cutting into squares.
Serve the French toast warm with desired toppings such as maple syrup and whipped cream.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments
February 22, 2009
This was SO delicious...it came out exactly as described. We had it as a Sunday brunch meal (6 of us) and we all loved it...thank you! I've found nothing but excellent "this is a keeper" recipes from this website.