Tuesday, July 22, 2014

1 (16oz) loaf French bread
8 eggs
3 cups milk
3/4 cup sugar, divided
1T vanilla extract
5 (or so) granny Smith apples, peeled, cored, and sliced
2 tsp ground cinnamon
2T butter

Cut the french bread in 1 1/2 inch slices.

Pour the remaining egg mixture over the apples.
Mix together the 1/2 cup sugar with the cinnamon and sprinkle over the top of the apples.

Dot the top with butter.

Bake at 400 for 30 minutes. Let stand for 10 minutes before cutting and serving.

Do not be afraid if you look inside your oven and see this:

It will puff way, way up. Some of our apples even fell off! A fact I remembered the next day when I was preheating the oven for dinner and smelled something burning. Once you remove it from the oven the french toast will settle back down.

Great thing about this recipe is that it can be assembled the day before. Just cover it and store in the refrigerator until you are ready to bake it. You will need to increase your cooking time by 15 minutes.

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