Applepecanfrenchtoastrecipe

APPLE PECAN FRENCH TOAST RECIPE

Steps:

• Place eggs, milk, sugar, cinnamon, apples and vanilla in a medium mixing bowl and stir to combine.
• Mist bottom of a 12-by-8-inch glass baking dish with cooking spray or brush with melted butter. Place bread slices in a single layer in pan. Pour egg mixture over bread. Turn bread slices over to coat other side. Cover pan with plastic wrap and place in refrigerator overnight.
• When ready to serve, preheat oven to 425°F Remove pan from refrigerator and remove plastic wrap. Sprinkle pecans over top and drizzle with melted butter. Bake 20 to 25 minutes or until bread slices puff. Serve with maple syrup.

UPSIDE-DOWN APPLE FRENCH TOAST WITH CRANBERRIES AND PECANS

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.

APPLE-PECAN FRENCH TOAST RECIPE - (4.7/5)

Steps:

• 1. Grease a 13 X 9 pan. 1. Combine eggs, milk, sugar, cinnamon, apples and vanilla. 3. Put bread in single layer in pan. Pour egg mixture over bread. Turn bread to coat other side. Cover with plastic wra;; and refrigerate overight. 4. Preheat oven to 425. Sprinkle pecans over top and drizzle with butter. Bake 20-25 minutes. Serve with butter.

UPSIDE-DOWN APPLE FRENCH TOAST WITH CRANBERRIES AND PECANS

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.