BAKED CARAMEL-APPLE FRENCH TOAST
Baked French toast with apples and caramel sauce. The consistency of the finished recipe will be similar to bread pudding! A glass baking pan will help prevent the toast from sticking.
Provided by Joan Rembacz
Categories Breakfast and Brunch French Toast Recipes
Time 15h
Yield 12
Number Of Ingredients 15
Steps:
- Cut bread into 1 1/2 inch thick slices and place in a lightly greased 9x13 inch baking pan. In a large bowl, beat eggs with 1 1/2 cup skim milk, 1/3 cup white sugar, and 1 tablespoon vanilla. Pour egg mixture over bread slices.
- Arrange apple slices on top of bread. Sprinkle cinnamon, nutmeg, and 2 tablespoons white sugar over apples. Cover, and refrigerate overnight.
- In the morning: Preheat oven to 350 degrees F (175 degrees C).
- Bake toast in preheated oven until golden brown, about 1 hour. Meanwhile, combine 1/2 cup white sugar, flour, and margarine. Stir in brown sugar, 1/2 cup skim milk, and 2 teaspoons vanilla in a small saucepan. Cook until thick. Serve French toast hot with warm sauce.
Nutrition Facts : Calories 361 calories, Carbohydrate 57.3 g, Cholesterol 93.8 mg, Fat 10.9 g, Fiber 2.8 g, Protein 9.5 g, SaturatedFat 2.3 g, Sodium 385.1 mg, Sugar 32.5 g
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.
UPSIDE-DOWN BAKED APPLE FRENCH TOAST
This French toast may remind you of a perfectly caramelized tarte tatin, the luscious French upside-down apple tart. Prepare the toast in advance by layering all the ingredients in one pan. When you're ready to cook, pop the pan into the over. The French toast will come out moist, succulent, and adorned with a fragrant melange of apple and banana. Serve it just as is without any additional fruit, butter or syrup.
Provided by Food Network
Categories dessert
Number Of Ingredients 11
Steps:
- Preheat oven to 375 F.
- Peel, core, and cut each apple into 3/4 inch thick wedges. Place the apple wedges in a large mixing bowl, and toss gently with the lemon juice to prevent discoloration. Peel the bananas, and slice them crosswise 3/4 inch thing. Add the bananas to the apples and toss to coat evenly with lemon juice. Sprinkle the cinnamon over the fruits and toss well to combine.
- Melt butter in a large skillet over medium-high heat. Add the fruit and saute until tender, about 30 seconds. Add the brown sugar and maple syrup and cook until the sugar is dissolved, 30 seconds longer, remove from heat.
- Pour the contents into a lightly buttered, non-reactive, 9- inch round baking dish. In a medium size bowl, beat the eggs, then stir in the milk and vanilla. Dip the bread slices into the egg mixture just to moisten (both sides), then place them over the fruit in a single layer in the pan, making sure to cover the fruit entirely. Pour any leftover egg mixture over the bread. Let the mixture sit for 10 minutes. (This can be prepared up to this point in advance, covered and refrigerated overnight)
- Bake the French toast, uncovered until the top is golden, 30-35 minutes. Cool for 5 minutes. Place a serving tray over the pan, and carefully turn them over to unmold the French toast. Spoon any syrup or fruit left in the pan over the bread, and serve at once.
OVEN-BAKED CARAMEL APPLE FRENCH TOAST
Are you looking for a decadent French Toast recipe for brunch? This Oven-Baked Caramel Apple French Toast is delicious. My family and guests always request the recipe and I'm happy to share....I'd like the whole world to enjoy some oven goodness!
Provided by Chef Alli
Categories Breakfast
Time 1h5m
Number Of Ingredients 15
Steps:
- Place the slices of French bread into a lightly greased 9 x 13 baking dish, pressing them tightly together to fit in a single layer in the baking dish.
- In a large mixing bowl, beat the eggs with 1 1/2 cups milk, 1/3 cup granulated sugar, and 1 tablespoon of vanilla; pour over the bread slices in baking dish.
- Arrange the sliced apples on top of the bread; sprinkle the sugar/cinnamon mixture evenly over the sliced apples. Cover the pan of French Toast with foil and refrigerate 8-10 hours or overnight.
- In the morning, remove the French toast from the fridge and uncover it 30 minutes before you want to bake it.
- Preheat the oven to 350 degrees F. Bake the French toast, covered, on the center rack of the oven for 50-55 minutes or until golden brown and set at the center and apples are tender. Remove the foil for the last 20 minutes of the baking time. The French toast is done with a knife inserted into the center comes out clean.
- Meanwhile, in a large saucepan over medium heat, combine 1/2 cup granulated sugar, brown sugar, nutmeg, flour, milk, and 2 teaspoons vanilla; bring the mixture to a simmer and cook until thickened. Pour the prepared warm sauce over the baked French toast; serve at once.
Nutrition Facts : Carbohydrate 79 g, Protein 11 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 127 mg, Sodium 297 mg, Fiber 4 g, Sugar 48 g, Calories 482 kcal, ServingSize 1 serving
CARAMEL UPSIDE-DOWN FRENCH TOAST
A special occasion breakfast should be a few things: impressive, delicious and secretly easy (so you don't have to get up too early). This gorgeously gooey spin on French toast, made in just one pan, checks all of those boxes and then some. Bring it to the table with a variety of fresh fruits to give everyone the chance to top it to their taste.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- In medium bowl, beat eggs, Bisquick™ mix, milk and cinnamon with whisk until blended. Place slices of bread, cut side down, single layer, in 13x9-inch (3-quart) glass baking dish. Pour egg mixture over slices. Let stand 5 minutes.
- Meanwhile, in 10-inch ovenproof skillet, melt butter over medium-low heat until melted; remove from heat. Stir in brown sugar until well blended. Turn each slice over, and place cut side down in bottom of skillet; fit slices tightly together, tearing to fit empty spots between slices. Discard remaining egg mixture.
- Bake 25 to 30 minutes or until edges are bubbly and top of toast is golden brown. Cool skillet on cooling rack 5 minutes. Run metal spatula around edges to loosen. Place heatproof serving plate upside down over skillet; turn plate and skillet over. Remove skillet, scraping any extra caramel from bottom of skillet onto French toast. Top with berries and bananas. Serve immediately.
Nutrition Facts : Calories 380, Carbohydrate 55 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 14 g, TransFat 0 g
CARAMEL APPLE FRENCH TOAST
Make and share this Caramel Apple French Toast recipe from Food.com.
Provided by Lvs2Cook
Categories Breakfast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine brown sugar, butter, and corn syrup and cook over medium heat until thickened, stirring constantly.
- Pour into 9 x 13 glass baking dish that has been sprayed with Pam first.
- Sprinkle with 1 cup chopped pecans.
- Place one layer sliced French bread on syrup and pecans (equals 6 slices). Top each slice of bread with sliced apples.
- Combine eggs, milk, and vanilla in blender (or use a stick blender), then pour half and mixture over first layer.
- Place second layer of sliced French Bread on top of apples and cover with remaining egg and milk mixture.
- Cover with plastic wrap and refrigerate overnight.
- Sprinkle with cinnamon and nutmeg and bake uncovered for 60-70 minutes at 350 degrees.
- Each person is served one double-layer serving.
- It can be served with whipped cream.
Nutrition Facts : Calories 882.9, Fat 40.8, SaturatedFat 15.1, Cholesterol 297.4, Sodium 1017.7, Carbohydrate 109, Fiber 7.8, Sugar 30.7, Protein 23
APPLE-CARAMEL FRENCH TOAST
Need a make-ahead breakfast for the family or for overnight guests? Assemble this caramelized-apple-and-challah casserole the day before, and simply ferry it from fridge to oven in the morning. Pro tip: while the casserole is resting, crank up the oven temperature and make this mess-free bacon to go on the side.
Provided by Martha Stewart
Categories Bread Recipes
Time 3h45m
Number Of Ingredients 12
Steps:
- Spread bread slices on a baking sheet; let stand at least a few hours and up to overnight. Melt butter in a large ovenproof, nonreactive skillet (like an 11-to-12-inch enameled cast iron) over medium heat. Add 1 cup brown sugar, 1/4 teaspoon salt, and lemon juice. Cook, stirring, until sugar dissolves, then bring to a boil; cook 1 minute.
- Add apples and cook, turning occasionally, until they begin to soften and brown a bit and liquid thickens, about 12 minutes. Let cool 30 minutes.
- In a wide, shallow dish, whisk together eggs, milk, remaining 2 tablespoons brown sugar, vanilla, and 1/4 teaspoon salt. Dip bread in mixture, turning to coat. Arrange atop apples, shingling in concentric circles. Pour remaining mixture on top. Cover; refrigerate at least 2 hours and up to 24.
- Preheat oven to 350°F. Sprinkle French toast with cinnamon and bake, uncovered, until set and golden on top, 35 to 45 minutes. Let stand 15 minutes. Dust with confectioners' sugar; serve with yogurt, pecans, and fruit.
CARAMEL APPLE UPSIDE-DOWN CAKE
This is truly a wonderful fall treat! It is warmly spiced, not overly sweet, and those tender, buttery caramel apples on top are a lovely touch. Serve this lightly warmed with vanilla ice cream, or call it a coffee cake and serve it for breakfast-your choice!
Provided by Rebekah Rose Hills
Categories Upside-Down Cake
Time 2h5m
Yield 12
Number Of Ingredients 13
Steps:
- Spray an 8- or 9-inch round cake pan with nonstick spray.
- Combine butter and brown sugar for topping in a small saucepan over medium heat. Cook, stirring occasionally, until butter has melted and mixture begins to simmer gently, 3 to 4 minutes. Don't let the caramel mixture come to a boil; just allow it to bubble gently for a couple of minutes so it can thicken slightly.
- Pour into the prepared cake pan, then arrange apple slices all around the pan as desired. Place in the refrigerator so the topping can set while you prepare the cake.
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk flour, cinnamon, baking powder, and salt together in a bowl.
- Beat butter, sugar, and brown sugar in a separate bowl with an electric mixer until light in color and fluffy, 2 to 3 minutes, scraping down the bottom and sides as needed. Blend in eggs, incorporating slowly and scraping down the sides again, as needed. Mix in vanilla. Add in dry ingredients on low speed, blending just until combined; batter will be thick.
- Remove the cake pan from the refrigerator. Gently spread the thick batter over the topping, trying not to disturb the apples too much.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove from the oven and set on a cooling rack for 15 minutes.
- Place a plate over the top of the pan, then carefully invert it, allowing the cake to release from the pan onto the plate. Let cake cool completely to room temperature, 45 minutes to an hour; the top can be fairly soft and may not cut cleanly while it is still warm.
Nutrition Facts : Calories 292.3 calories, Carbohydrate 42 g, Cholesterol 35.6 mg, Fat 13.6 g, Fiber 1.2 g, Protein 1.9 g, SaturatedFat 8.5 g, Sodium 165.4 mg, Sugar 28.6 g
UPSIDE DOWN APPLE FRENCH TOAST
Make and share this Upside Down Apple French Toast recipe from Food.com.
Provided by weekend cooker
Categories Breakfast
Time 1h20m
Yield 1 meal, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the night before.
- Combine butter, brown sugar and water in saucepan, and heat on medium until bubbling stirring frequently.
- Place in 9x13 inch pan and allow to cool for 20-30 minutes.
- Peel and core apple slices, and place slices in rows together overlapping on top of sauce in pan.
- Sprinkle with raisins and cinnamom.
- Cut bread 1 - 1 1/2 inches thick.
- Place bread on top of apples.
- Mix together milk, eggs, and vanilla and pour over bread.
- Cover and refrigerate overnight.
- Bake at 350 degrees for 60 minutes or until golden brown.
- Serve upside down.
- Spoon sauce in pan over French toast.
Nutrition Facts : Calories 1498.5, Fat 38.5, SaturatedFat 20.3, Cholesterol 352.8, Sodium 1690, Carbohydrate 250.1, Fiber 10.1, Sugar 98.6, Protein 43.7
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