Post by JJ Judkins on Nov 2, 2012 14:49:52 GMT -6
Apple-Cinnamon French Toast
Ingredients:
10 slices whole-grain bread
4 medium cooking apples, peeled, cubed (4 cups)
8 eggs
2 1/2 cups half-and-half
2 1/4 cups sugar
1 tablespoon vanilla
1 cup chopped pecans
3 1/4 teaspoons ground cinnamon
1 1/4 teaspoon ground nutmeg
3 tablespoons all-purpose flour
2 cups apple cider
1/4 cup butter or margarine
Directions:
Grease 13x9-inch baking dish with shortening or cooking spray. Arrange 5
bread slices in baking dish, trimming to fit if necessary. Spoon apples
evenly over bread; top with remaining 5 bread slices.
In large bowl, beat eggs, half-and-half, 1/4 cup of the sugar and the
vanilla until smooth. Slowly pour mixture over bread. In small bowl, mix 1
cup of the sugar, the pecans, 3 teaspoons of the cinnamon and 1 tablespoon
of the nutmeg. Sprinkle over bread. Cover with foil; refrigerate 8 hours or
overnight.
Heat oven to 350°F. Bake French toast covered 30 minutes. Remove foil; bake
35 to 45 minutes longer or until knife inserted halfway between center and
edge comes out clean and top is golden brown. Let stand 10 minutes. Cut into
12 squares. In 2-quart saucepan, mix remaining 1 cup sugar, flour, cider,
and remaining 1/4 teaspoon cinnamon and nutmeg. Heat to boiling; reduce heat
to low. Add butter; cook and stir until melted. Serve with French toast.
Ingredients:
10 slices whole-grain bread
4 medium cooking apples, peeled, cubed (4 cups)
8 eggs
2 1/2 cups half-and-half
2 1/4 cups sugar
1 tablespoon vanilla
1 cup chopped pecans
3 1/4 teaspoons ground cinnamon
1 1/4 teaspoon ground nutmeg
3 tablespoons all-purpose flour
2 cups apple cider
1/4 cup butter or margarine
Directions:
Grease 13x9-inch baking dish with shortening or cooking spray. Arrange 5
bread slices in baking dish, trimming to fit if necessary. Spoon apples
evenly over bread; top with remaining 5 bread slices.
In large bowl, beat eggs, half-and-half, 1/4 cup of the sugar and the
vanilla until smooth. Slowly pour mixture over bread. In small bowl, mix 1
cup of the sugar, the pecans, 3 teaspoons of the cinnamon and 1 tablespoon
of the nutmeg. Sprinkle over bread. Cover with foil; refrigerate 8 hours or
overnight.
Heat oven to 350°F. Bake French toast covered 30 minutes. Remove foil; bake
35 to 45 minutes longer or until knife inserted halfway between center and
edge comes out clean and top is golden brown. Let stand 10 minutes. Cut into
12 squares. In 2-quart saucepan, mix remaining 1 cup sugar, flour, cider,
and remaining 1/4 teaspoon cinnamon and nutmeg. Heat to boiling; reduce heat
to low. Add butter; cook and stir until melted. Serve with French toast.