Next Day Baked Cinnamon Apple French Toast Food

OVERNIGHT CINNAMON APPLE BAKED FRENCH TOAST CASSEROLE

Steps:

• Grease a 9×13 inch casserole dish.
• Combine the bread chunks and chopped apples and lay in an even layer in the bottom of the dish.
• In a large bowl, whisk together the remaining ingredients, minus the streusel, and pour evenly over bread. Cover the casserole and store in the fridge overnight.
• When ready to bake the casserole, preheat the oven to 350°F (176°C).
• Bake the casserole uncovered for about 35-40 minutes.
• While casserole bakes, in another bowl, combine the dry ingredients for the streusel. Add the butter and mash into the dry mixture until it forms a crumbly mixture.
• Remove the casserole from the oven and crumble the streusel over the top of the casserole.
• Continue baking casserole for about 5 minutes, or until the streusel is melted over the top.
• Serve the casserole warm with syrup.

APPLE CINNAMON FRENCH TOAST

Steps:

• Add apple slices, brown sugar, and butter in a medium sauce pan. Cook over medium high heat until brown sugar has dissolved and butter has melted. Add 1/4 teaspoon vanilla and 1/2 teaspoon cinnamon and reduce heat to simmer. Cook 6-8 minutes longer. Remove from heat and allow to cool slightly and thicken while you prepare toast.
• In a large, wide bowl whisk together eggs, vanilla, milk, and cinnamon. Stir in flour and whisk until smooth. Completely submerge one slice of bread in the mixture, careful to coat both sides. Lift the bread out of the liquid and allow to drip off excess.
• Cook toast in a large pan over medium heat 1-2 minutes until lightly browned, then flip and cook other side 1-2 minutes. Repeat with remaining bread slices. Generously top toasts with apple-cinnamon mixture. Sprinkle with powdered sugar if desired.

APPLE CINNAMON FRENCH TOAST BAKE RECIPE BY TASTY

Steps:

• Cut the bread into 1-inch (2 ½ cm) cubes.
• Dice peeled apples into small bite-size pieces.
• Preheat the oven to 350˚F (180˚C).
• In a medium bowl, mix together the bread, apples, sugar, and cornstarch.
• In a separate bowl, whisk together the eggs, milk, vanilla, and cinnamon.
• Pour egg mixture into the bread bowl.
• Give the ingredients a good stir, then pour into a 9x13-inch (33 cm X 23 cm) greased baking tray.
• Drizzle with maple syrup.
• Bake for 45 minutes or until golden brown.
• Enjoy!

BAKED CINNAMON APPLE FRENCH TOAST

Steps:

• Spray a 9x13-inch casserole dish with cooking spray.
• Mix brown sugar, butter, and 1 teaspoon cinnamon in the bottom of the prepared casserole dish. Add apples, cranberries, and pecans; toss to coat. Evenly spread apple mixture to cover bottom of dish.
• Arrange bread slices atop apple mixture, overlapping slightly until apple layer is completely covered.
• Whisk egg substitute, skim milk, vanilla extract, and 2 teaspoons cinnamon in a bowl; evenly pour over bread slices. Cover dish with aluminum foil and refrigerate 4 to 24 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake the covered casserole dish in the preheated oven for 40 minutes. Remove aluminum foil and continue baking until lightly browned and egg mixture is set, about 5 more minutes. Let cool 5 minutes before serving.

NEXT-DAY BAKED CINNAMON-APPLE FRENCH TOAST

Steps:

• Peel, core and cut apples into 1/4" thick slices. Heat butter in a saute pan until foamy; add apples and cook until tender (about 10 minutes).
• Turn off heat and stir in brown sugar, cinnamon and nutmeg. Set aside.
• Toast bread. Cut slices in half on the diagonal, making triangles.
• Butter a 13x9 baking dish and arrange bread triangles in 2 rows, overlapping. (There was no photo for this, and I couldn't figure out the best way to do it -- I ended up with an arrangement that looked like two Flying Geese quilt borders, going opposite directions.).
• Beat eggs in a medium bowl; add sugar, milk and vanilla and beat well. Pour custard mixture over bread. Spoon apples over top. Cover and refrigerate over night.
• The next morning, heat oven to 350. Uncover baking dish and bake 60 minutes, until custard is set and doesn't shimmy when you tap it.
• Let dish rest for 10 minutes when you take it out of oven. The original recipe says to serve in squares -- hah! Serve by spoonful; there wasn't any chance that I was going to get this out of the pan in nice, neat squares. Serve with honey butter, maple syrup, or nothing -- it's quite sweet, and the apples create a lovely topping.

CINNAMON-APPLE FRENCH TOAST

Steps:

• In a small bowl, mix brown sugar, butter and 1 teaspoon cinnamon; pour into a greased 13x9-in. baking dish. Top with apples and cranberries. Arrange bread slices over fruit. In a small bowl, whisk eggs, milk, vanilla and remaining cinnamon; pour over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, covered, 40 minutes. Bake, uncovered, 20-25 minutes longer or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. To serve, invert onto a serving platter.

OVERNIGHT APPLE CINNAMON FRENCH TOAST

Steps:

• Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar and cinnamon.
• Spread the sugar mixture into the bottom of the prepared pan. Spread the apple pie filling evenly over the sugar mixture. Layer the bread slices on top of the filling, pressing down as you go. In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.
• In the morning, preheat oven to 350 degrees F (175 degrees C).
• Place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the pan onto a serving tray or baking sheet so the apple filling is on top. Serve hot.

NEXT MORNING APPLE-CINNAMON BAKED FRENCH TOAST

Steps:

• Slice the bread 1-1/2-inch thick.
• Coat a 13 x 9" pan with nonstick spray.
• Tightly pack the bread slices into the pan.
• In a large bowl, stir together eggs, milk, 1/2 cup sugar (or to suit taste), and the vanilla; pour half of the egg mixture over the bread slices.
• Evenly distribute the apple slices over the bread.
• Top with remaining egg mixture.
• In a small bowl, combine remaining 1/2 cup sugar, cinnamon and nutmeg; sprinkle over the apples.
• Dot with butter cubes.
• Cover and refrigerate overnight.
• The next morning/day uncover the baking pan and bake in a preheated 350 degree F oven, for 50-60 minutes.
• Remove from the oven then let stand for 10-15 minutes.
• Cut into squares and serve warm.
• TIP: Brushing the apple slices with fresh lemon juice, will prevent any browning on the slices while in the fridge overnight.

APPLE-CINNAMON FRENCH TOAST BAKE

Steps:

• Spray an 8x8-inch baking dish with cooking spray to coat. Layer 4 slices bread on the bottom of the baking dish; sprinkle with 1/2 of the apples. Repeat layers.
• Combine eggs, half-and-half, milk, sugar, vanilla extract, cinnamon, and nutmeg in a bowl. Mix well. Pour over the bread. Cover with foil and refrigerate, 8 hours to overnight.
• Pull out of the refrigerator 1 hour before baking.
• Preheat the oven to 400 degrees F (200 degrees C). Mix butter, brown sugar, pecans, maple syrup, cinnamon, and nutmeg together in a bowl. Spread over the top layer of apples.
• Bake in the preheated oven until puffed and golden, 30 to 40 minutes.

APPLE-CINNAMON BAKED FRENCH TOAST

Steps:

• Place bread in a 13-in. x 9-in. baking dish. Combine eggs, milk, 1/3 cup sugar and vanilla; pour half over bread. Top with half of the apples. Combine cinnamon, nutmeg and remaining sugar; sprinkle half over apples. Top with the remaining apples. Pour remaining egg mixture over apples and sprinkle with remaining sugar mixture. Dot with butter. Cover and chill 8 hours or overnight. remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.