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Baked Apple French Toast Casserole

 

 

Here is our 2009 addition for the brunch crowd that shows up after the Peachtree Road Race on the 4th of July.  It is a real road race winner.

INGREDIENTS:

1 large loaf French bread
10 Eggs
3 1/2 cups milk
1/2 cup sugar
1 tablespoon vanilla extract
3 to 4 Granny Smith apples

Topping:
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 stick butter

DIRECTIONS:

Preheat oven to 350 degrees. Lightly spray 9"X13" baking dish with non-stick vegetable spray or rub with butter (preferred). Slice bread into 1" to 1-1/2" slices. Arrange closely in single layer in baking dish.

Beat eggs well and add in milk, 1/2 cup sugar and vanilla. Mix thoroughly with whisk. Pour half of egg mixture over bread.

Peel, core and slice apples into 1/8 inch slices. Arrange apples evenly over bread. Pour remaining mixture over apples.

Mix together 1/4 cup sugar, cinnamon and nutmeg. Shake evenly over apples. Dot generously with the butter. At this point you can also sprinkle 1 cup of chopped pecans over casserole if desired.

Bake 40 to 50 minutes on center oven rack. Ovens vary so at 40 minutes check every 5 minutes. Remove from oven and let rest for 10 minutes to 15 minutes before serving.

Serve with room temperature maple syrup.

Enjoy!! mmmmmmmmmmmm Granny Smith would be proud of this one.

 

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