I love french toast. It’s a fact. Whenever Eric asks me what I want for breakfast I can guarantee you I will say French Toast. With Bacon, and possibly eggs. But always, always French Toast.
We batter it up and put in on the griddle. Just some good old fashion French toast. But this baked version looked rather interesting, so perhaps I’ll give it a spin. I’ll still be getting my french toast, no matter what happens. And that, would make me a happy woman.
Baked Apple Cinnamon French Toast
via Spoon Fork Bacon
Serves 6 to 8
Ingredients
2 tablespoons unsalted butter, softened and divided
2 apples, peeled, cored and thinly sliced and divided
2 tablespoons light brown sugar
1 tablespoon ground cinnamon, divided
1/2 teaspoon ground nutmeg, divided
1/4 teaspoon ground cardamom
6 eggs, lightly beaten
2 cups milk
1 teaspoon vanilla extract
1/2 loaf (thick sliced) sourdough bread (about 10 to 12 slices), slightly stale
Recipe
1. Preheat oven to 350°F.
2. Lightly grease an 8”x8” baking dish with 1 tablespoon butter.
3. Place apples in a mixing bowl and sprinkle with sugar, ½ tablespoon cinnamon, and ¼ teaspoon nutmeg. Gently toss together until apple slices are well coated.
4. Place all but 10-12 slices apple into the bottom of the baking dish and spread into an even layer. Set aside.
5. Place eggs, milk, vanilla, cardamom, remaining cinnamon and nutmeg into a mixing bowl and whisk together.
6. Dip a slice of bread into the egg mixture until well coated and place into the baking dish with a slice of apple pressed onto it. Repeat until all bread slices have been used or until baking dish is filled. Pour remaining egg mixture over the baking dish, cover with plastic wrap and place in refrigerator for 1 hour. Uncover, dot surface with remaining butter and bake for 40 to 45 minutes or until egg mixture has set and bread has toasted.
7. Allow to cool for 5 minutes before scooping and serving with powdered sugar and maple syrup, if desired.