Baked French toast has been one of our favorite breakfasts for years, but it was a guilty pleasure. With so much butter and sugar we didn't feel we could in good conscience eat it that often. We recently found this recipe that--by including apples--directly reduces the need for sugar and moisture and, therefore, the amount of fat. Cooking the sugar until it dissolves produces a syrupy-smooth topping that releases from the baking pan and (more importantly) complements the apples beautifully.
5 T butter
2 large baking apples (peeled, cored and sliced)
1 c brown sugar
2 T corn syrup
1 t cinnamon
10 slices of French bread, 1" thick
4 beaten eggs
1 c milk
1 t vanilla
In large heavy skillet, melt butter over medium heat. Add apple slices and cook, stirring occasionally, until tender. Add brown sugar, corn syrup, and cinnamon to apples. Stir until brown sugar dissolves. Pour apple mixture into greased 9x13 pan, and spread evenly. Arrange bread slices in one layer on top of apple mixture, squeezing to make a tight fit. Mix eggs, milk and vanilla well and pour over bread slices, making sure to wet all the bread. Cover and refrigerate overnight. Bake uncovered for 30 minutes at 375° until mixture is firm and bread is golden. Cool in pan 5 minutes. Invert to serve.
SOON!:
1 comment:
Please to see the new photo we added to an old post. It looks more enticing now!
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