Upside Down Apple French Toast With Cranberries Pecans Recipe 475

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.

UPSIDE-DOWN APPLE FRENCH TOAST WITH CRANBERRIES AND PECANS

Steps:

• Preheat oven to 350ºF.
• 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.

UPSIDE-DOWN BAKED APPLE FRENCH TOAST

Steps:

• Preheat oven to 375 F.
• Peel, core, and cut each apple into 3/4 inch thick wedges. Place the apple wedges in a large mixing bowl, and toss gently with the lemon juice to prevent discoloration. Peel the bananas, and slice them crosswise 3/4 inch thing. Add the bananas to the apples and toss to coat evenly with lemon juice. Sprinkle the cinnamon over the fruits and toss well to combine.
• Melt butter in a large skillet over medium-high heat. Add the fruit and saute until tender, about 30 seconds. Add the brown sugar and maple syrup and cook until the sugar is dissolved, 30 seconds longer, remove from heat.
• Pour the contents into a lightly buttered, non-reactive, 9- inch round baking dish. In a medium size bowl, beat the eggs, then stir in the milk and vanilla. Dip the bread slices into the egg mixture just to moisten (both sides), then place them over the fruit in a single layer in the pan, making sure to cover the fruit entirely. Pour any leftover egg mixture over the bread. Let the mixture sit for 10 minutes. (This can be prepared up to this point in advance, covered and refrigerated overnight)
• Bake the French toast, uncovered until the top is golden, 30-35 minutes. Cool for 5 minutes. Place a serving tray over the pan, and carefully turn them over to unmold the French toast. Spoon any syrup or fruit left in the pan over the bread, and serve at once.

UPSIDE DOWN APPLE FRENCH TOAST

Steps:

• Prepare the night before.
• Combine butter, brown sugar and water in saucepan, and heat on medium until bubbling stirring frequently.
• Place in 9x13 inch pan and allow to cool for 20-30 minutes.
• Peel and core apple slices, and place slices in rows together overlapping on top of sauce in pan.
• Sprinkle with raisins and cinnamom.
• Cut bread 1 - 1 1/2 inches thick.
• Place bread on top of apples.
• Mix together milk, eggs, and vanilla and pour over bread.
• Cover and refrigerate overnight.
• Bake at 350 degrees for 60 minutes or until golden brown.
• Serve upside down.
• Spoon sauce in pan over French toast.

UPSIDE-DOWN APPLE FRENCH TOAST WITH CRANBERRIES & PECANS RECIPE - (4.7/5)

Steps:

• Preheat oven to 350°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. Chef's Note: FYI - if your cast iron skillet is not seasoned, the cranberries will react with the skillet and turn black.

CRANBERRY-APPLE FRENCH TOAST

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.

OVERNIGHT APPLE FRENCH TOAST

Steps:

• In a small saucepan, combine the brown sugar, butter and syrup. Cook over medium heat for 5-7 minutes or until thickened. Pour into an ungreased 13x9-in. baking dish. Arrange apples over top., In a large bowl, beat eggs, milk and vanilla. Dip bread slices into the egg mixture 1 minute; place over apples. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 35-40 minutes. Meanwhile, in a small saucepan, combine syrup ingredients; heat through. Serve with French toast.

CARAMEL UPSIDE-DOWN FRENCH TOAST

Steps:

• Heat oven to 350°F.
• In medium bowl, beat eggs, Bisquick™ mix, milk and cinnamon with whisk until blended. Place slices of bread, cut side down, single layer, in 13x9-inch (3-quart) glass baking dish. Pour egg mixture over slices. Let stand 5 minutes.
• Meanwhile, in 10-inch ovenproof skillet, melt butter over medium-low heat until melted; remove from heat. Stir in brown sugar until well blended. Turn each slice over, and place cut side down in bottom of skillet; fit slices tightly together, tearing to fit empty spots between slices. Discard remaining egg mixture.
• Bake 25 to 30 minutes or until edges are bubbly and top of toast is golden brown. Cool skillet on cooling rack 5 minutes. Run metal spatula around edges to loosen. Place heatproof serving plate upside down over skillet; turn plate and skillet over. Remove skillet, scraping any extra caramel from bottom of skillet onto French toast. Top with berries and bananas. Serve immediately.