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    You are in: Home / Recipes / Next-Day Baked Cinnamon-Apple French Toast Recipe
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    Next-Day Baked Cinnamon-Apple French Toast

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    KLHquilts's Note:

    We made this for Christmas morning this year (2009). My mother found the recipe in her local paper -- The Daily Breeze in Redondo Beach, CA. When I made it, I added in not just the apples, but all the liquid -- as a result the dish was more like bread pudding than french toast ... it was still great, and I'd make it that way again. But if you'd like a drier texture, don't add the apple liquid. I also swapped out the cinnamon and nutmeg for two teaspoons of Baking Spice - Copycat Pampered Chef Cinnamon Plus Mix .

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    Units: US | Metric

    • 1/2 cup light brown sugar, packed
    • 1 1/2 teaspoons cinnamon, ground
    • 1/2 teaspoon nutmeg, ground
    • 8 slices white bread (use Texas toast, that REALLY thick white bread)
    • 8 eggs
    • 1/2 cup granulated sugar
    • 3 1/2 cups milk (original recipe calls for whole milk, I used 2%)
    • 1 tablespoon vanilla (use the very best! Use Penzey's!)
    • 6 apples (used a variety ( Jonagold, McIntosh, your favorites)
    • 2 tablespoons unsalted butter (plus more to grease pan)


    1. 1
      Peel, core and cut apples into 1/4" thick slices. Heat butter in a saute pan until foamy; add apples and cook until tender (about 10 minutes).
    2. 2
      Turn off heat and stir in brown sugar, cinnamon and nutmeg. Set aside.
    3. 3
      Toast bread. Cut slices in half on the diagonal, making triangles.
    4. 4
      Butter a 13x9 baking dish and arrange bread triangles in 2 rows, overlapping. (There was no photo for this, and I couldn't figure out the best way to do it -- I ended up with an arrangement that looked like two Flying Geese quilt borders, going opposite directions.).
    5. 5
      Beat eggs in a medium bowl; add sugar, milk and vanilla and beat well. Pour custard mixture over bread. Spoon apples over top. Cover and refrigerate over night.
    6. 6
      The next morning, heat oven to 350. Uncover baking dish and bake 60 minutes, until custard is set and doesn't shimmy when you tap it.
    7. 7
      Let dish rest for 10 minutes when you take it out of oven. The original recipe says to serve in squares -- hah! Serve by spoonful; there wasn't any chance that I was going to get this out of the pan in nice, neat squares. Serve with honey butter, maple syrup, or nothing -- it's quite sweet, and the apples create a lovely topping.

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    Nutritional Facts for Next-Day Baked Cinnamon-Apple French Toast

    Serving Size: 1 (350 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 394.3
    Calories from Fat 115
    Total Fat 12.8 g
    Saturated Fat 6.0 g
    Cholesterol 234.0 mg
    Sodium 299.6 mg
    Total Carbohydrate 58.8 g
    Dietary Fiber 3.3 g
    Sugars 38.1 g
    Protein 12.0 g

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