Apple Cranberry French Toast Recipes

PEANUT BUTTER AND APPLE-CINNAMON TOPPED TOAST

Peanut Butter and Apple-Cinnamon Topped Toast image

This peanut butter and apple-cinnamon topped toast is sure to satisfy for breakfast or a snack.

Provided by EatingWell Test Kitchen

Categories Healthy Vegan Sandwich Recipes

Time 10m

Number Of Ingredients 4

Ingredients

4 teaspoons creamy peanut butter
1 slice 100% whole wheat bread, lightly toasted
¼ apple, cored and sliced
Pinch ground cinnamon

Steps:

Spread peanut butter on toast. Arrange apple slices over peanut butter and sprinkle with cinnamon.

Nutrition Facts : Calories 252 calories, Carbohydrate 33 g, Fat 11 g, Fiber 5 g, Protein 8 g, SaturatedFat 2 g, Sodium 230 mg, Sugar 8 g

APPLE CRANBERRY FRENCH TOAST

Apple Cranberry French Toast image

Served this as part of brunch for family gathering, it was a huge hit!!24 hrs in frige and 40 minutes cooking. from local newpaper.

Provided by Derf2440

Categories Breakfast

Time P1DT15m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 cup brown sugar
1/2 cup butter, melted
3 teaspoons ground cinnamon
3 tart apples, peeled,cored and thinly sliced
1/2 cup dried cranberries
1 loaf Italian bread or 1 loaf French bread, cut into 1 inch thick slices
6 large eggs
1 1/2 cups milk
1 tablespoon vanilla extract

Steps:

Combine brown sugar, butter and 1 teaspoon cinnamon in a 13 x 9 inch baking dish.
Add apples and cranberries, toss to coat well.
Spread apple mixture evenly over bottom of baking dish.
Arrange bread on top.
Mix eggs, milk, vanilla and remaining 2 teaspoons cinnamon until well blended.
Pour mixture over bread, soaking bread completely.
Cover and refrigerate 4 to 24 hours.
Bake, covered with aluminum foil, in a preheated 375 degree oven for 40 minutes.
Remove from oven, let stand 5 minutes, serve warm.

Nutrition Facts : Calories 290.8, Fat 12.1, SaturatedFat 6.6, Cholesterol 117.6, Sodium 269.8, Carbohydrate 39.5, Fiber 2.3, Sugar 23.1, Protein 6.6

CRANBERRY-APPLE FRENCH TOAST

Cranberry-Apple French Toast image

My husband's breakfast club at work raves about this make-ahead French toast. Pop it in the oven in the morning to get your day off to a sweet, bubbly start. -Mara Faulkner, Martinsburg, West Virginia

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

2/3 cup packed light brown sugar
1/4 cup maple syrup
1/4 cup unsalted butter, melted
1/4 teaspoon ground nutmeg
3 teaspoons ground cinnamon, divided
3 medium Granny Smith apples, peeled and thinly sliced
1/2 cup dried cranberries
6 large eggs
1-1/2 cups whole milk
1 teaspoon vanilla extract
1 loaf (1 pound) challah or egg bread, cut into 1-inch slices

Steps:

Mix first four ingredients and 2 teaspoons cinnamon; toss with apples and cranberries. Transfer to a greased 13x9-in. baking dish., In a large bowl, whisk together eggs, milk, vanilla and remaining cinnamon. Dip bread in egg mixture to moisten; place over fruit, overlapping or trimming slices to fit. Pour remaining egg mixture over bread. Refrigerate, covered, overnight., Preheat oven to 375°. Remove baking dish from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover; bake until bubbly and lightly browned, 10-15 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 295 calories, Fat 10g fat (4g saturated fat), Cholesterol 126mg cholesterol, Sodium 197mg sodium, Carbohydrate 45g carbohydrate (25g sugars, Fiber 2g fiber), Protein 8g protein.

CRANBERRY FRENCH TOAST

Cranberry French Toast image

Provided by Robert Irvine : Food Network

Time 23m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 loaf challah bread
1 (8-ounce) package cream cheese
1 cup sugar
1 1/2 cups fresh cranberries
1/2 stick butter
4 eggs
1/2 cup whole milk

Steps:

Slice challah bread into thick pieces. Combine cream cheese, sugar, fresh cranberries together. Cut a pocket into the bread and stuff cream cheese mixture inside. Melt butter over medium heat in a saucepan. Beat eggs and milk together in a large bowl. Dip stuffed bread into egg mixture, coating both sides. Place bread in pan, heat 1 to 2 minutes on each side.

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

Ingredients

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.

BAKED APPLE FRENCH TOAST

Baked Apple French Toast image

This is a simply wonderful brunch recipe that tastes special and will have your guests asking for seconds. I serve it with whipped topping, maple syrup and additional nuts. Some people say it tastes good enough to be dessert! -Beverly Johnston, Rubicon, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

20 slices French bread (1 inch thick)
1 can (21 ounces) apple pie filling
8 large eggs, lightly beaten
2 cups 2% milk
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
TOPPING:
1 cup packed brown sugar
1/2 cup cold butter, cubed
1 cup chopped pecans
2 tablespoons corn syrup

Steps:

Arrange 10 slices of bread in a greased 13x9-in. baking dish. Spread with pie filling; top with remaining bread. In a large bowl, whisk the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast. , Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 526 calories, Fat 24g fat (9g saturated fat), Cholesterol 197mg cholesterol, Sodium 463mg sodium, Carbohydrate 68g carbohydrate (37g sugars, Fiber 3g fiber), Protein 12g protein.

APPLE-RAISIN FRENCH TOAST CASSEROLE

Apple-Raisin French Toast Casserole image

This is a delicious breakfast dish that my mother likes to prepare for Christmas breakfast. It is easy to prepare, and sets overnight, so in the morning you just put it in the oven and enjoy.

Provided by JRGLUCHOW

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 1h

Yield 12

Number Of Ingredients 10

Ingredients

1 cup brown sugar
1 teaspoon ground cinnamon
½ cup butter, melted
3 apples - peeled, cored and sliced
½ cup raisins
1 (1 pound) loaf French baguette, cut into 1 inch slices
6 eggs, lightly beaten
1 ½ cups milk
1 tablespoon vanilla extract
2 teaspoons ground cinnamon

Steps:

Grease a 9x13 inch baking dish. In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan. Arrange bread slices in an even layer over apples.
In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with aluminum foil, and refrigerated overnight.
Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 340.9 calories, Carbohydrate 51.8 g, Cholesterol 115.8 mg, Fat 11.5 g, Fiber 2.3 g, Protein 9 g, SaturatedFat 6.2 g, Sodium 354.3 mg, Sugar 28.2 g

CRANBERRY-APPLE COMPOTE

Cranberry-Apple Compote image

Categories Condiment/Spread Sauce Berry Fruit Breakfast Christmas Thanksgiving Vegetarian Cranberry Apple Fall Winter Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 6 cups

Number Of Ingredients 7

Ingredients

2 cups apple cider
6 tablespoons light corn syrup
2 tablespoons (packed) golden brown sugar
8 tablespoons (1 stick) unsalted butter
3 Golden Delicious apples, peeled, cored, cut into 1/2-inch pieces
2 cups cranberries (fresh or frozen)
1/2 cup plus 1 tablespoon (about) sugar

Steps:

Whisk apple cider, corn syrup, and brown sugar in heavy large saucepan. Boil over high heat until reduced to 1 cup, about 15 minutes. Add 4 tablespoons butter; whisk until melted. Remove from heat.
Melt remaining 4 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; sauté 2 minutes. Add cranberries and 1/2 cup sugar. Stir until cranberries begin to pop, about 2 minutes. Stir in reduced cider mixture. Boil until reduced to syrup consistency, about 6 minutes. Stir in more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.) Transfer compote to bowl and serve warm.

EGGNOG FRENCH TOAST WITH CRANBERRY-APPLE COMPOTE

Eggnog French Toast with Cranberry-Apple Compote image

Categories Berry Fruit Breakfast Brunch Bake Christmas Cranberry Apple Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

4 cups purchased eggnog
4 large eggs
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 14.5-ounce country white bread loaf, halved horizontally, each half cut crosswise into 8 slices (do not use ends)
1/4 cup (1/2 stick) unsalted butter, melted
Powdered sugar
Cranberry-Apple Compote

Steps:

Whisk first 4 ingredients in large bowl. Place bread slices in single layer in two 13x9x2-inch glass baking dishes. Pour custard over bread, dividing equally. Cover dishes and refrigerate at least 6 hours or overnight.
Preheat oven to 450°F. Butter 2 large rimmed baking sheets with some melted butter. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remaining melted butter. Bake 10 minutes. Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer. Place 2 French toast slices on each of 8 plates. Dust generously with powdered sugar; serve with Cranberry-Apple Compote

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