Upside Down Apple French Toast Food

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UPSIDE-DOWN APPLE FRENCH TOAST WITH CRANBERRIES AND PECANS



Upside-Down Apple French Toast with Cranberries and Pecans image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 12

4 eggs
1 cup whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/2 loaf challah bread, cut into 1 inch-thick slices
1/2 stick unsalted butter, cut into small cubes
1 cup light brown sugar, plus more for sprinkling, divided
4 Granny Smith apples
1/4 cup heavy cream
1/2 cup pecans
1/2 cup dried cranberries
Confectioners' sugar, garnish, optional

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 APPLE FRENCH TOAST



Upside Down Apple French Toast image

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

1/2 cup butter
1 1/4 cups packed brown sugar
1 tablespoon water
3 granny smith apples
cinnamon (to taste)
1/2 cup raisins
1 loaf French bread
1 1/2 cups milk
6 eggs
1 teaspoon vanilla

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

UPSIDE DOWN APPLE FRENCH TOAST



Upside Down Apple French Toast image

This is a really good and impressive breakfast casserole for you to serve to guests. The picture shows the dish during preparation - and it only gets better from there! It's great to find such a tasty dish that can also be prepared ahead of time. I especially enjoyed the cream topping; I think it would make a wonderful dip for...

Provided by Shannon Smith

Categories     Other Breakfast

Time 1h30m

Number Of Ingredients 17

1 stick butter
1 c brown sugar
1 Tbsp water
3 granny smith apples
cinnamon to taste
1/2 c raisins, optional
1 loaf french bread, sliced 1/2" thick
1 1/2 c milk
6 eggs
1 tsp vanilla extract
nutmeg to taste
1/2 c sliced almonds, for garnish
CREME TOPPING
1/2 c whipping cream
1/2 c sour cream
1/4 c sugar
1/2 tsp almond extract

Steps:

  • 1. Combine butter, brown sugar & water in saucepan and heat on medium until bubbling stirring frequently. Pour this mixture into a 9x13" pan and allow to cool 20-30 minutes.
  • 2. Place sliced apples over brown sugar mixture in bottom of pan in rows close together, overlapping is fine. Sprinkle with cinnamon, nutmeg & raisins if desired.
  • 3. Place sliced bread on top of apples. Mix eggs, milk & vanilla and pour over bread.
  • 4. Cover & refridgerate overnight or for at least 3 hrs. to let the bread throughly absorb the egg mixture.
  • 5. Bake at 350 for 1 hour or until golden and crispy on top. Invert onto platter for serving. If any apples stick you can remove them with a spatula and just arrange on top.
  • 6. Creme topping is optional but delicious! Just whip all ingredients on high until thickened and serve a generous spoonful on top of each serving.

UPSIDE-DOWN BAKED APPLE FRENCH TOAST



Upside-Down Baked Apple French Toast image

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

4 tart apples, such as McIntosh or Granny Smith
2 tablespoons fresh lemon juice
3 large ripe bananas
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter
1/2 cup (firmly packed) light brown sugar
1 tablespoons maple syrup
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
4 to 5 slices challah bread (1-inch thick)

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.

UPSIDE-DOWN APPLE FRENCH TOAST WITH CRANBERRIES AND PECANS



Upside-Down Apple French Toast with Cranberries and Pecans image

Make an impression at your next brunch with this fancy yet easy to make baked French toast.

Provided by Tyler Florence

Categories     bake,bread,breakfast,brunch,Easy,fruit

Time 50m

Yield 4-6 servings

Number Of Ingredients 12

4 eggs
1 cup whole milk
1 tsp pure vanilla extract
¼ tsp ground cinnamon
½ loaf challah bread, cut into 1"-thick slices
½ stick unsalted butter, cut into small cubes
1 cup light brown sugar, plus more for sprinkling, divided
4 Granny Smith apples
¼ cup heavy cream
½ cup pecans
½ cup dried cranberries
Confectioners' sugar, garnish, optional

Steps:

  • Preheat oven to 350ºF.
  • 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.

PINEAPPLE UPSIDE DOWN FRENCH TOAST



Pineapple Upside Down French Toast image

Make and share this Pineapple Upside Down French Toast recipe from Food.com.

Provided by Bliss

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup butter
1/4 cup dark brown sugar, firmly packed
10 ounces crushed pineapple with juice, drained
1/4 cup pineapple juice, reserved
2 large eggs
1 cup milk
1/4 cup half-and-half
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
8 slices French bread (1")

Steps:

  • Preheat oven to 400F.
  • In a saucepan, melt butter over moderate heat and stir in sugar until dissolved.
  • Add pineapple, stirring well to incorporate.
  • In a bowl, whisk together eggs, milk, half and half, reserved pineapple juice, salt, cinnamon and vanilla.
  • Lightly grease a 13 x 9 pan and spread pineapple mixture evenly over bottom.
  • Dip bread slices into milk mixture and arrange in one layer on top of pineapple mixture.
  • Bake french toast in middle of oven 20-25 minutes or until bread is golden.
  • French toast can be made a day ahead of time, covered with plastic wrap and stored in the refrigerator.
  • Serves 4.

UPSIDE-DOWN APPLE FRENCH TOAST WITH CRANBERRIES AND PECANS



Upside-Down Apple French Toast With Cranberries and Pecans image

This is very tasty - not too sweet. I watched an episode of Tyler Florence where he made this but found myself making a few changes. I have listed this recipe with those changes. I ended up using cinnamon bread but left it with challah.

Provided by Ceezie

Categories     Breakfast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

4 eggs
1 cup milk
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/2 loaf challah, cut into 1 inch-thick slices (about 5-6 slices)
1/4 cup unsalted butter, cut into small cubes
1 cup light brown sugar, plus more for sprinkling, divided
4 granny smith apples, peeled and sliced
1/4 cup heavy cream
1/2 cup pecans, chopped
1/2 cup blueberries or 1/2 cup raisins
confectioners' sugar, garnish (optional)

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 14-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 slices. Remove the sugar mix from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple slices 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 - cut some of the slices if you have too. 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.
  • Chef's Note: FYI - if your cast iron skillet is not seasoned, the cranberries will react with the skillet and turn black.

BAKED CARAMEL APPLE UPSIDE DOWN FRENCH TOAST



Baked Caramel Apple Upside Down French Toast image

A wonderful breakfast/brunch treat. Prepared the night before, just pop them into the oven the next morning for a delicious breakast. Preparation time does not include overnight refrigeration time.

Provided by Sassy in da South

Categories     Breakfast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup brown sugar
1 tablespoon corn syrup
4 tablespoons butter
5 medium apples, peeled and thinly sliced
3 eggs, slightly beaten
1/2 cup milk
1 teaspoon vanilla
1/4 teaspoon salt
8 slices cinnamon-swirl bread

Steps:

  • Place brown sugar, corn syrup and butter into a large skillet over medium heat. Stir until melted and just starting to bubble. Stir in apples and cook for 5 minutes. Reduce heat to low and set aside.
  • In a large bowl, whisk the eggs, milk vanilla and salt until well combined. Spray 4 large (2-Cup capacity) ramekins with nonstick cooking spray. Divide apple mixture evenly into ramekins then place 2 pieces of cinnamon bread over top, pressing gently. Pour egg mixture evenly over each ramekin. Cover and refrigerate overnight.
  • Preheat oven to 350 degrees . Uncover each ramekin and bake in oven for 40-50 minutes or until toothpick comes out clean from center of each. Remove from oven and let cool for 10 minutes. Carefully place your serving plate on top of ramekin and flip over so that apples are now on top. Serve warm.

Nutrition Facts : Calories 386.2, Fat 16.7, SaturatedFat 9.2, Cholesterol 193.4, Sodium 307.2, Carbohydrate 56, Fiber 4.1, Sugar 46.1, Protein 6.3

APPLE RASPBERRY UPSIDE-DOWN FRENCH TOAST



Apple Raspberry Upside-Down French Toast image

This cross between a strata and an upside down cake is a sweet delight. Soak the bread overnight if you want to speed up the morning rush.

Provided by Anna P.

Categories     Breakfast

Time 12h35m

Yield 8 serving(s)

Number Of Ingredients 10

6 eggs
1 1/2 cups milk
1/4 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon nutmeg
8 slices egg bread, crusts removed
2 tablespoons butter, melted
1/2 cup packed brown sugar
2 apples, peeled,cored and sliced
1 cup frozen raspberries

Steps:

  • In bowl, whisk together eggs, milk, sugar, vanilla and nutmeg.
  • Arrange bread on large rimmed baking sheet; pour egg mixture over top.
  • Turn bread over, let soak until liquid is absorbed, 10 minutes.
  • (make-ahead: cover with plastic wrap and refrigerate for up to 12 hours.) Spread butter in 13x9 inch glass baking dish; sprinkle evenly with brown sugar.
  • Arrange apples in slightly overlapping rows on top; sprinkle with raspberries.
  • Arrange bread on top.
  • Bake in 375F oven until puffed and golden, about 35 minutes.
  • Let stand for 5 minutes.
  • Cut between bread slices to seperate.
  • Using large lifter, invert along with apples and raspberries on each plate.
  • Variation: Peach-Upside Down French Toast.
  • Replace nutmeg with cinnamon.
  • Replace apples with 2 cans (each 14 oz/398ml) sliced peaches, drained.
  • Omit raspberries.

Nutrition Facts : Calories 351.1, Fat 10.8, SaturatedFat 4.7, Cholesterol 193.1, Sodium 298.2, Carbohydrate 54.2, Fiber 3.1, Sugar 30.9, Protein 10.4

PINEAPPLE UPSIDE-DOWN FRENCH TOAST



Pineapple Upside-down French Toast image

The most amazing French toast that you will ever taste. Note: this may be prepared a day ahead of time, covered with plastic wrap, and stored in the refrigerator, just remove the following morning, and bake as directed. For best results slice bread 1-inch thick.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup butter
1/4 cup firmly-packed dark brown sugar
1 (10 -15 ounce) can well-drained crushed pineapple with juice (reserve 1/4 cup juice)
2 large eggs
1 cup whole milk
1/4 cup half-and-half cream
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
8 -9 slices bread (or more)

Steps:

  • Set oven to 400 degrees.
  • Lightly grease a 13 x 9-inch baking dish.
  • Set oven rack to middle position.
  • In a saucepan, melt butter over medium-low heat; stir in the brown sugar until dissolved.
  • Add in the drained crushed pineapple; stir well to incorporate.
  • in a bowl, whisk together eggs, whole milk, half and half, reserved 1/4 cup pineapple juice, salt, cinnamon and vanilla.
  • Lightly grease baking dish.
  • Spread pineapple/brown sugar mixture evenly over bottom of dish.
  • Dip the bread slices into milk/egg mixture, and arrange in one layer on top of pineapple mixture (use as much bread is need to cover the pinapple, more than 9 slices may be needed for this).
  • Bake for 20-25 minutes, or until bread is golden.

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