apple-cinnamon baked french toast

Categories
Breakfast
Yield
10 Servings
MeasureIngredient
1 pounds Loaf French bread
  Nonstick cooking spray
8 larges Eggs; slightly beaten
3½ cup Skim milk
1 cup Sugar; divided
1 tablespoon Vanilla extract
6 mediums Apples;peel/core/thin slice
3 teaspoons Ground cinnamon
1 teaspoon Ground nutmeg
1 tablespoon Butter

1. Slice bread into 1½-inch slices. Coat a 9-by-13-inch pan with nonstick cooking spray and tightly pack bread into pan.

2. In a large bowl, stir together eggs, milk, ½ cup sugar and the vanilla. Pour half of the egg mixture over the bread slices.

3. Evenly distribute apple slices over bread. Top with remaining egg mixture.

4. In a small bowl combine remaining ½ cup sugar, the cinnamon and nutmeg. Sprinkle over apples. Dot with butter. Cover and refrigerate overnight.

5. The next day, uncover pan and bake in a preheated 350-degree oven for 1 hour. Remove from oven and let stand for 10 to 15 minutes. Cut into squares and serve warm.

from Joseph Stefanic, Oak Park, Illinois Source: Chicago Sun Times, August 7, 1996

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