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Baked Apple French Toast
Category: Dessert - (528)
Origin: France
Source: JENN SEGAL
A lovely mash-up of French toast and apple pie, this prep-ahead baked apple French toast has all the makings of a special holiday brunch dish. Servings: 8
Ingredients:
FOR THE FRENCH TOAST
- One 1-lb challah or raisin challah
- 5 large eggs
- 1 1/2 cups half & half
- 3 tablespoons maple syrup
- 2 tablespoons bourbon (optional; replace with apple cider or half-&-half if desired)
- 1 teaspoon vanilla extract
Heaping 1/4 teaspoon salt
FOR THE APPLE TOPPING
- 4 tablespoons unsalted butter
- 4 large Granny Smith apples, peeled and thinly sliced
- 1/4 cup + 2 tablespoons packed dark brown sugar
- 6 tablespoons maple syrup
- 1 teaspoon ground cinnamon
FOR SERVING
Confectioners' sugar and/or maple syrup
- One 1-lb challah or raisin challah
- 5 large eggs
- 1 1/2 cups half & half
- 3 tablespoons maple syrup
- 2 tablespoons bourbon (optional; replace with apple cider or half-&-half if desired)
- 1 teaspoon vanilla extract
Heaping 1/4 teaspoon salt
FOR THE APPLE TOPPING
- 4 tablespoons unsalted butter
- 4 large Granny Smith apples, peeled and thinly sliced
- 1/4 cup + 2 tablespoons packed dark brown sugar
- 6 tablespoons maple syrup
- 1 teaspoon ground cinnamon
FOR SERVING
Confectioners' sugar and/or maple syrup
Preparation:
FOR THE FRENCH TOAST
- Butter a 9 x 13-inch or 3-QT baking dish. Slice the bread into ¾-inch-thick slices.
- In a large bowl, whisk together the eggs, half & half, maple syrup, bourbon, vanilla, and salt.
- Dip each slice of challah into the custard mixture for about 5 seconds, then arrange in an overlapping pattern in the prepared baking dish. Be sure the entire bottom of the dish is covered with the bread.
- Pour any remaining custard over the bread. Set aside.
FOR THE APPLE TOPPING
- In a large sautee pan, melt the butter over medium-high heat. Add the apples, brown sugar, maple syrup, and cinnamon. Cook, stirring frequently, until the apples are softened and the sugar-syrup is thickened, about 8 minutes.
- Spoon the apples and sugar-syrup evenly over the bread, making sure not to leave any of the syrup behind.
- If not baking immediately, cover the dish with plastic wrap and refrigerate overnight. Otherwise, proceed with the recipe.
- Preheat the oven to 350 F and set an oven rack in the middle position.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking until puffed and golden, about 20 minutes more.
- Remove from the oven and, using a fine sieve, dust with the confectioners' sugar. Serve with maple syrup.
- Butter a 9 x 13-inch or 3-QT baking dish. Slice the bread into ¾-inch-thick slices.
- In a large bowl, whisk together the eggs, half & half, maple syrup, bourbon, vanilla, and salt.
- Dip each slice of challah into the custard mixture for about 5 seconds, then arrange in an overlapping pattern in the prepared baking dish. Be sure the entire bottom of the dish is covered with the bread.
- Pour any remaining custard over the bread. Set aside.
FOR THE APPLE TOPPING
- In a large sautee pan, melt the butter over medium-high heat. Add the apples, brown sugar, maple syrup, and cinnamon. Cook, stirring frequently, until the apples are softened and the sugar-syrup is thickened, about 8 minutes.
- Spoon the apples and sugar-syrup evenly over the bread, making sure not to leave any of the syrup behind.
- If not baking immediately, cover the dish with plastic wrap and refrigerate overnight. Otherwise, proceed with the recipe.
- Preheat the oven to 350 F and set an oven rack in the middle position.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking until puffed and golden, about 20 minutes more.
- Remove from the oven and, using a fine sieve, dust with the confectioners' sugar. Serve with maple syrup.
Nutrition Values:
Calories:473
Fat:18 g
Saturated fat:9 g
Carbohydrates:65 g
Sugar:33 g
Fiber:4 g
Protein:11 g
Sodium:358 mg
Cholesterol:177 mg
Fat:18 g
Saturated fat:9 g
Carbohydrates:65 g
Sugar:33 g
Fiber:4 g
Protein:11 g
Sodium:358 mg
Cholesterol:177 mg
