APPLE CRANBERRY FRENCH TOAST
Served this as part of brunch for family gathering, it was a huge hit!!24 hrs in frige and 40 minutes cooking. from local newpaper.
Provided by Derf2440
Categories Breakfast
Time P1DT15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine brown sugar, butter and 1 teaspoon cinnamon in a 13 x 9 inch baking dish.
- Add apples and cranberries, toss to coat well.
- Spread apple mixture evenly over bottom of baking dish.
- Arrange bread on top.
- Mix eggs, milk, vanilla and remaining 2 teaspoons cinnamon until well blended.
- Pour mixture over bread, soaking bread completely.
- Cover and refrigerate 4 to 24 hours.
- Bake, covered with aluminum foil, in a preheated 375 degree oven for 40 minutes.
- Remove from oven, let stand 5 minutes, serve warm.
Nutrition Facts : Calories 290.8, Fat 12.1, SaturatedFat 6.6, Cholesterol 117.6, Sodium 269.8, Carbohydrate 39.5, Fiber 2.3, Sugar 23.1, Protein 6.6
UPSIDE-DOWN APPLE FRENCH TOAST WITH CRANBERRIES AND PECANS
Provided by Tyler Florence
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay challah slices in mixture to coat and absorb it all, turning occasionally.
- Set a 10-inch skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 minutes. While the sugar is melting, peel apples, core and cut into halves. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple halves so there is a flat surface. Lay soaked slices of challah over the top so it is completely covered - you should be able to arrange the large slices and small slices so there are no gaps. Sprinkle the top with some brown sugar and place into the preheated oven. Bake in the middle of the oven for 40 to 45 minutes until the top is golden and puffy.
- When done, allow to cool for 2 to 3 minutes then invert onto a large plate. Dust with confectioners' sugar, if desired, and serve.
EGGNOG FRENCH TOAST WITH CRANBERRY-APPLE COMPOTE
Categories Berry Fruit Breakfast Brunch Bake Christmas Cranberry Apple Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Whisk first 4 ingredients in large bowl. Place bread slices in single layer in two 13x9x2-inch glass baking dishes. Pour custard over bread, dividing equally. Cover dishes and refrigerate at least 6 hours or overnight.
- Preheat oven to 450°F. Butter 2 large rimmed baking sheets with some melted butter. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remaining melted butter. Bake 10 minutes. Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer. Place 2 French toast slices on each of 8 plates. Dust generously with powdered sugar; serve with Cranberry-Apple Compote
CRANBERRY APPLE HOLIDAY FRENCH TOAST
This recipe was given to me by a co-worker several years ago, but I just found and tried it for the first time, and was amazed with the flavor! It's a great Christmas morning dish, or an easy day-after-Thanksgiving breakfast for guests. The Splenda and egg substitute make for a bit health-friendlier breakfast, too.
Provided by NavyWifenMom
Categories Breakfast
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Combine brown sugar, butter and 1 teaspoon cinnamon in a 9x13 baking dish. Add apples and cranberries. Toss to coat well. Spread evenly in pan.
- Arrange slices of bread atop apple mixture.
- Mix egg substitute, milk, vanilla and remaining cinnamon until well blended.
- Pour egg mixture over bread, soaking it completely.
- Cover and refrigerate overnight (or for at least 1-2 hrs if not made ahead).
- When ready to bake: Cover with foil and bake at 375 degrees for 40 minutes.
- Uncover an bake for an additional 5 minutes.
- Remove from oven and let stand for approximately 5 minutes.
- Serve warm with powdered sugar, whipped cream to taste (We prefer a very light dusting of powdered sugar for the kids and plain for the adults).
BAKED APPLE FRENCH TOAST
This is a simply wonderful brunch recipe that tastes special and will have your guests asking for seconds. I serve it with whipped topping, maple syrup and additional nuts. Some people say it tastes good enough to be dessert! -Beverly Johnston, Rubicon, Wisconsin
Provided by Taste of Home
Time 55m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Arrange 10 slices of bread in a greased 13x9-in. baking dish. Spread with pie filling; top with remaining bread. In a large bowl, whisk the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast. , Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 526 calories, Fat 24g fat (9g saturated fat), Cholesterol 197mg cholesterol, Sodium 463mg sodium, Carbohydrate 68g carbohydrate (37g sugars, Fiber 3g fiber), Protein 12g protein.
BAKED APPLE CRANBERRY FRENCH TOAST
Make and share this Baked Apple Cranberry French Toast recipe from Food.com.
Provided by Hopkins82
Categories Breakfast
Time 1h
Yield 1 square, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a small sauce pan, cook brown sugar, butter, and syrup until smooth (sugar dissolved and no longer grainy).
- Pour sugar mixture into a 9x13 baking dish.
- Place apple slices and dried cranberries over syrup in baking dish.
- In a medium bowl, beat eggs, milk, cinnamon, and vanilla until completly combined.
- Take 1 inch slices of bread and dip into egg mixture to coat both sides of bread. Then lay in baking dish over apples and cranberries. Repeat with other slices until baking dish is full.
- Pour remaining egg mixture over bread in dish and spread to fill in any places that look "dry".
- Sprinkle a couple more shakes of cinnamon over bread.
- Bake uncovered for 45 minutes.
- Remove, let cool 5-10 minutes before serving. Cut into squares and serve with homemade whip cream.
- NOTE: actual casserole can be made the night before by letting the bread mixture soak overnight and baking it in the morning.
Nutrition Facts : Calories 471.9, Fat 18.1, SaturatedFat 9.7, Cholesterol 169.1, Sodium 504.6, Carbohydrate 67.8, Fiber 2.9, Sugar 32, Protein 10.7
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