Brunch Recipes for the Weekend: French Toast

Kim Conte
3


Want to sleep in tomorrow? Then make brunch the night before! I've made Apple-Cinnamon Baked French Toast for many a hungry crew on the weekends. You put the ingredients together the night before, pop it in the oven when you wake up, then go back to sleep for another hour while it bakes. Easy!




Apple-Cinnamon Baked French Toast

1 large loaf French bread

8 eggs

3 1/2 cups milk

1 cup sugar

1 tablespoon vanilla

3 teaspoons cinnamon

1 teaspoon nutmeg

6-8 medium-sized apples

1/8 of 1 stick of butter

Slice bread into 1 1/2 inch slices. Spray 9 x 13 inch glass pan with corn oil or non stick spray. Place bread in glass dish, placing tightly together.

In separate bowl, whisk together eggs, 1/2 cup sugar, milk, and vanilla. Pour one half of egg/milk mixture over bread.

Peel, core, and slice apples. Place sliced apples on top of bread to cover. Pour egg/milk mixture evenly over apples. Mix remaining 1/2 cup sugar with cinnamon and nutmeg and sprinkle evenly over top of apples. Dot with butter. Cover and refrigerate overnight.

Next day: Preheat oven to 350. Uncover dish and bake in oven 1 hour. It will rise high and brown nicely. Remove from oven and allow to rest for 5-10 minutes before serving. Cut into squares and serve with heated syrup.

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