BAKED CINNAMON APPLE FRENCH TOAST
I received this recipe from a coworker and made it for Easter brunch this year. It was easy to assemble and tasted fantastic. It was an instant hit with my family! I modified the original recipe, using low-fat egg/dairy products.
Provided by TeacherMommy
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 5h5m
Yield 8
Number Of Ingredients 12
Steps:
- Spray a 9x13-inch casserole dish with cooking spray.
- Mix brown sugar, butter, and 1 teaspoon cinnamon in the bottom of the prepared casserole dish. Add apples, cranberries, and pecans; toss to coat. Evenly spread apple mixture to cover bottom of dish.
- Arrange bread slices atop apple mixture, overlapping slightly until apple layer is completely covered.
- Whisk egg substitute, skim milk, vanilla extract, and 2 teaspoons cinnamon in a bowl; evenly pour over bread slices. Cover dish with aluminum foil and refrigerate 4 to 24 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake the covered casserole dish in the preheated oven for 40 minutes. Remove aluminum foil and continue baking until lightly browned and egg mixture is set, about 5 more minutes. Let cool 5 minutes before serving.
Nutrition Facts : Calories 536.7 calories, Carbohydrate 87 g, Cholesterol 16.4 mg, Fat 15.5 g, Fiber 4.7 g, Protein 15.4 g, SaturatedFat 5 g, Sodium 696.6 mg, Sugar 40.7 g
EGGNOG FRENCH TOAST WITH CRANBERRY-APPLE COMPOTE
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
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
BAKED APPLE FRENCH TOAST CASSEROLE
The biggest challenge you will have with this recipe is that there is usually never enough. It makes an 11x7-inch pan, and is easily devoured by me and my wife and son. Quick, easy, and oh-so delicious. Top with maple syrup and powdered sugar to your liking.
Provided by LorenWSmith
Categories World Cuisine Recipes European French
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 7x11-inch baking dish with cooking spray.
- Beat eggs, half-and-half, milk, white sugar, and vanilla extract together in a large bowl; add bread cubes and stir to coat. Let soak until bread is moist, at least 10 minutes.
- Melt butter in a skillet over medium heat. Stir apples and brown sugar into the melted butter to moisten the sugar completely; add cinnamon and cook, stirring regularly, until the apples are warmed yet still firm, 5 to 7 minutes.
- Stir apple mixture into the bread mixture; pour into the prepared baking dish.
- Bake in preheated oven until golden on top and still somewhat soft in the center, 35 to 45 minutes.
Nutrition Facts : Calories 342.1 calories, Carbohydrate 43.7 g, Cholesterol 153.4 mg, Fat 14.4 g, Fiber 2.4 g, Protein 10.2 g, SaturatedFat 7.8 g, Sodium 367.4 mg, Sugar 20.6 g
CRANBERRY-APPLE FRENCH TOAST
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
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
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.
PANETTONE FRENCH TOAST WITH APPLES AND CRANBERRRIES
Panettone made into a delectable French toast with apples and cranberries what could be better. The recipe for pantone- a sweet bread made with soft raisins and candied fruit peels-was developed by a young Milianese baker during the 15th century. Antonio(panettone means Tony's bread) created this bread to impress his fiancee during the holiday season. Note:This is made ahead and refrigerated over night.
Provided by Barb G.
Categories Breakfast
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt 1/2 cup of the butter in a saucepan over low heat; Add brown sugar and water until combined.
- Spread this mixture over the bottom of a 9x13x2-inch glass baking dish.
- Whisk together the milk, cream, eggs vanilla and cinnamon, set aside.
- Peel,core and slice the apples into 1/4 inch thick slices; heat remaining butter over medium heat; add apples and saute for 8 to 10 minutes,until apples are cooked but not mushy.
- Spread the apples over the bottom of the baking dish, sprinkle the cranberries over the apples.
- Cover the apples with the panettone slices; Pour egg and cream mixture over the panttone, coating all of the slices.
- Cover and refrigerate overnight.
- Preheat over to 350 degrees; bake the French toast uncovered for 35 to 40 minutes until lightly golden; spoon the apples over the French toast when serving.
Nutrition Facts : Calories 630.2, Fat 44.4, SaturatedFat 26.2, Cholesterol 332.5, Sodium 281.1, Carbohydrate 52.7, Fiber 4.2, Sugar 43.2, Protein 9.1
BAKED EGGNOG FRENCH TOAST WITH CRANBERRIES AND APPLES
Make and share this Baked Eggnog French Toast With Cranberries and Apples recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h16m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For cranberries and apples--whisk together the apple cider, corn syrup, and brown sugar in a large heavy saucepan set over high heat.
- Boil until reduced to 1 cup, about 15 minutes.
- Whisk in 4 tbsp of the butter until melted.
- Remove from the heat and set aside.
- Melt the remaining 4 tbsp butter in a large heavy frying pan over medium heat until hot.
- Add the apples and saute, stirring 2 minutes.
- Add the cranberries and sugar, and stir until the cranberries begin to pop, about 2 minutes.
- Stir in the reduced cider mixture and cook until the mixture has reduced to a syrup-like consistency, about 6 minutes.
- Taste and stir in more sugar, if desired.
- For the eggnog french toast--arrange the bread slices in a 13 x 9 inch baking dish.
- Whisk together the eggnog, nutmeg, and cinnamon in a bowl.
- Pour the mixture over the bread.
- Cover the pan with plastic wrap and refrigerate for 6 hours or overnight.
- Arrange a rack in center of oven; preheat oven to 450°.
- Butter a large, rimmed baking sheet with some of the melted butter.
- Using a metal spatula, transfer the bread slices to the baking sheet.
- Brush the bread with the remaining melted butter.
- Bake for 10 minutes, and then turn and bake until golden brown on the outside, and still soft inside, 5-6 minutes.
- Watch carefully so they do not burn.
- Arrange two slices on each of six dinner plates and mound the warm fruits on top.
- Dust generously with powdered sugar and serve.
Nutrition Facts : Calories 488.5, Fat 25.9, SaturatedFat 16.2, Cholesterol 118.4, Sodium 87.9, Carbohydrate 63.6, Fiber 3.8, Sugar 46.8, Protein 5.4
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