Recipe by Chef Heidi Fink
Maple Apple Cinnamon Baked French Toast
- Prep time 30 mins
- Cook time 45 mins
- Ready in 1 hour 15 mins
- Yield Serves 8 to 12
This is a great recipe for a big holiday breakfast. The casserole is assembled the night before and allowed to rest in the fridge. It bakes up first thing in the morning into a tender apple-infused french toast bread pudding!
Ingredients
- Apples:
- Bread:
- Custard:
- Topping:
Directions
- Prepare apples: peel, core and slice thinly.
- Add butter, brown sugar, maple syrup, cinnamon and salt to a large skillet. Heat over high heat. When this mixture is melted and bubbly, add the apples, stirring to coat well.
- Cook over high heat, or medium high heat, stirring frequently, until apples have softened and absorbed the cinnamon-syrup mixture and most of the liquid has evaporated. Remove from heat and scrape into a bowl.
- Bread: Grease a large baking dish (e.g. 9 x 13). Place slices of bread flat to cover the bottom of the baking dish, cutting some in half, if necessary. Cover evenly with half of the apple mixture. Cover with more bread slices, layed flat. Cover these bread slices with the remaining apple mixture, being sure to scrape all the syrup, too. Cover again with a layer of bread slices.
- Custard: In a large measuring cup, whisk eggs, cream, vanilla, brown sugar, and a pinch of salt, until eggs are broken up and mixture is smooth.
- Pour this custard evenly over bread-apple layers in the pan. Gently press down on the top layer. Cover tightly and place in the fridge overnight.
- The next morning, preheat oven to 350 F. Remove pan from fridge and uncover.
- Topping: in a small bowl, mix together the sugar and cinnamon. Sprinkle this topping evenly over the uncovered French toast casserole.
- Place in oven and bake for about 45 minutes, or until puffed and set, and top is golden brown.
- Remove from oven and let cool 5 minutes before serving. Serve wth additional maple syrup, if desired.
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