French Toast Apple Cobbler Food

BAKED APPLE FRENCH TOAST

Steps:

• Butter a 9 x 13-inch or 3-QT baking dish. Slice the bread into ¾-inch-thick slices.
• In a large bowl, whisk together the eggs, half & half, maple syrup, bourbon, vanilla, and salt.
• Dip each slice of challah into the custard mixture for about 5 seconds, then arrange in an overlapping pattern in the prepared baking dish. Be sure the entire bottom of the dish is covered with the bread. Pour any remaining custard over the bread. Set aside.
• In a large sauté pan, melt the butter over medium-high heat. Add the apples, brown sugar, maple syrup, and cinnamon. Cook, stirring frequently, until the apples are softened and the sugar-syrup is thickened, about 8 minutes. Spoon the apples and sugar-syrup evenly over the bread, making sure not to leave any of the syrup behind. If not baking immediately, cover the dish with plastic wrap and refrigerate overnight. Otherwise, proceed with the recipe.
• Preheat the oven to 350°F and set an oven rack in the middle position.
• Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking until puffed and golden, about 20 minutes more. Remove from the oven and, using a fine sieve, dust with the confectioners' sugar. Serve with maple syrup.

APPLE CRISP FRENCH TOAST CASSEROLE

Steps:

• For the French toast and caramelized apples: Preheat the oven to 275 degrees F.
• Spread the bread cubes on a large baking sheet and bake until lightly toasted, about 15 minutes. Let cool. Adjust the oven to 350 degrees F.
• Combine the sugar, apple cider and lemon juice in a large, high-sided saute pan and bring to a simmer over medium heat. Stir in the Gala and Granny Smith apples and cook, stirring occasionally, until softened and caramelized, about 15 minutes. Add the apple brandy if using; cook a few minutes longer. Using a slotted spoon, transfer the apples to a bowl (you don't want the apples to be too wet) and let cool. Reserve the apple cooking liquid for serving.
• For the streusel: Mix together the butter, salt and sugar in a large bowl until smooth. Add the flour, oats and cinnamon and mix until well combined. Refrigerate for 15 minutes. Squeeze the mixture in your hands to form larger and smaller clumps.
• For the casserole: Butter a 9-by-13-inch baking dish with some softened butter. Whisk the eggs, yolks, vanilla and cinnamon in a large bowl until smooth. Whisk in the half-and-half, then fold in the cooled apples. Add the bread and stir to coat, pressing down to make sure bread is totally submerged. Let sit for 10 minutes.
• Transfer the apple-bread mixture to the buttered baking dish, pressing down to make sure the top is an even layer. Scatter the streusel evenly over the top. Cover with foil and bake for 30 minutes. Uncover and continue baking until puffed and lightly golden brown, another 30 minutes or so. Remove from the oven and let cool slightly.
• Reheat the reserved apple cooking liquid. (If very thin, simmer briefly over medium heat until reduced to a syrup; if there isn't much, add some apple cider and simmer briefly.) Turn the heat to low and whisk in the cold butter, piece by piece, until emulsified. Serve with the French toast.

FRENCH TOAST WITH APPLE TOPPING

Steps:

• In a large skillet, saute the apple, brown sugar and cinnamon in 1 tablespoon butter until apple is tender. , In a shallow bowl, whisk the egg, milk and vanilla. Dip both sides of bread in egg mixture., In a large skillet, melt remaining butter over medium heat. Cook bread on both sides until golden brown. Serve with apple mixture and maple syrup if desired.

APPLE DAPPLE FRENCH TOAST COBBLER

Steps:

• Cut the baguette into 1-inch slices and arrange slices in a 9" x 13" baking dish.
• In a mixing bowl, whisk together the eggs, milk, baking powder, and vanilla.
• Pour the egg mixture over the French bread slices, turning each to coat completely.
• Cover the dish with plastic wrap and let stand until all of the liquid is absorbed, about 15-20 minutes.
• Lightly grease another 9" x 13" baking dish.
• Place the sliced apples in a layer along the bottom of the pan.
• Sprinkle brown sugar, cinnamon and corn starch over the apples.
• Arrange the soaked bread slices over top and brush with melted butter.
• Sift top with powdered sugar or pour over maple syrup.
• Bake in a preheated 450 degree oven for 25 minutes, or until golden brown.
• To serve, lift toast onto plates and spoon hot apples over top.
• To top off, either sift powdered sugar or pour on hot maple syrup.

BLUEBERRY FRENCH TOAST COBBLER

Steps:

• Beat eggs, half-and-half, and vanilla in a 9" x 13" baking dish.
• Add bread slices, turning once to coat both sides.
• Cover and chill overnight.
• Remove soaked bread and place berries (frozen or fresh) in bottom of baking dish.
• Replace soaked bread on top of berries.
• Mix sugar, butter and cinnamon until crumbly,spread on top of bread.
• Bake uncovered at 400 degrees approximately 30 minutes until bubbly and golden.

FRENCH APPLE COBBLER

Steps:

• For the filling:
• Combine dry ingredients.
• Add apples, vanilla and water.
• Mix well.
• Put in a greased 8x8 baking dish.
• Dot with butter.
• Let stand while preparing topping.
• For the topping:.
• Combine all ingredients.
• Mix until smooth.
• Drop batter in 9 portions on top of apple mixture.
• Batter spreads during baking.
• Bake at 375* for about 40 minutes or until applea are done and topping is a golden brown.
• Serve warm plain or with whipped cream if desired.

BLUEBERRY FRENCH TOAST COBBLER

Steps:

• In a large bowl, beat the eggs, milk, vanilla and baking powder until smooth. Pour into a large shallow baking dish. Add bread slices, turning once to coat. Cover and chill for 8 hours or overnight. , In a large bowl, combine the blueberries, sugar, melted butter, cornstarch and cinnamon. Pour into a greased 13-in. x 9-in. baking dish. Cover and chill 8 hours or overnight. , Remove both pans from the refrigerator 30 minutes before baking. Place prepared bread on top of blueberry mixture. Spread softened butter on top. , Bake, uncovered, at 400° for 30-35 minutes or until toast is golden brown and blueberries are bubbly.

SUGAR FREE APPLE COBBLER

Steps:

• Preheat oven to 350*F.
• Melt the margarine in 9 x 13 inch pan, only enough to cover the bottom, let cool Stir together flour, splenda, baking powder, and salt.
• Gradually mix in the milk and vanilla (the batter may be thick, don't add more milk or water!) Pour the batter into the pan over the margarine (don't stir).
• sprinkle with half of the cinnamon.
• place the apples ontop of the batter.
• sprinkle with remaining cinnamon.
• (don't mix) Bake in the oven for 30-50 minutes, or until golden brown and bubbly.
• Enjoy with some fat free vanilla ice cream!

FRESH PEACH FRENCH TOAST COBBLER

Steps:

• Slice bread into 8 slices (approx. 3/4 to 1 inch thick) and arrange in a shallow baking pan.
• In a bowl whisk together eggs, milk, baking powder and vanilla.
• Pour mixture over bread, turn slices to coat evenly, then cover with plastic wrap and let stand 2 hours at room temperature or refrigerate overnight.
• Preheat oven to 450 degrees.
• Grease a 9x13 inch baking pan.
• Mix sugar, cinnamon and cornstarch in a bowl and then fold in peaches, coating well.
• **Ifusing frozen peaches that are sweetened you might want to add less sugar** Spread peach mixture in the greased baking pan and cover with the egg-soaked bread slices, wetter side up, wedging the bread in tightly.
• Brush the top of the bread slices with melted butter.
• Bake 20-25 minutes or'til toast looks golden and the peaches buble around the edges of the pan.
• Place toast on plates and spoon the peach sauce over the top and sprinkle with powdered sugar.