Next-Day Baked Cinnamon-Apple French Toast

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup light brown sugar, packed
  • 1 12
    teaspoons cinnamon, ground
  • 12
    teaspoon nutmeg, ground
  • 8
    slices white bread (use Texas toast, that REALLY thick white bread)
  • 3 12
    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)
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DIRECTIONS

  • 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).
  • Turn off heat and stir in brown sugar, cinnamon and nutmeg. Set aside.
  • Toast bread. Cut slices in half on the diagonal, making triangles.
  • 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.).
  • 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.
  • 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.
  • 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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