Recipe: Baked Apple French Toast

By on January 4, 2018

This week a large portion of our state had snow in the forecast. Which means that a lot of you probably stocked up on the bread and milk. Here’s a recipe that will help you use up some of your snow-day supply. Apple, eggs and milk are all commodities that can be purchased local. Be sure to look for North Carolina on the label.

This recipe was created by Jackie Boegel of Raleigh and was featured on Local Dish on WRAL during the month of December. The recipe won first place at the N.C. State Fair this year in the N.C. Apple Growers Association’s Apple Recipe Contest.

  • 4 slices day-old whole grain bread, cubed
  • 5 eggs
  • 1 1⁄2 cup milk
  • 1 teaspoon vanilla
  • 1 1⁄2 teaspoon cinnamon, divided
  • 1⁄8 teaspoon ginger
  • 1⁄8 teaspoon nutmeg
  • 1⁄4 teaspoon cloves
  • 5 tablespoons coconut palm sugar
  • 3 apples, cored, peeled and sliced into wedges
  • 2 tablespoons butter
  • 1⁄4 cup brown sugar

Heat oven to 375 degrees and grease a 9×9-inch baking pan. Add bread cubes to the baking pan. In a medium bowl, whisk eggs, milk, vanilla, ½ teaspoon cinnamon, ginger, nutmeg, cloves and coconut palm sugar. Pour over the bread, pushing the bread down to soak up the liquid. In a large skillet over medium-low heat, add the apples and butter. Sprinkle with 1 teaspoon cinnamon, stir and cover to steam for about 3 minutes. Sprinkle with brown sugar. Continue cooking uncovered until tender and slightly caramelized (you don’t want them to get mushy). Remove from heat to cool slightly. Spoon caramelized apples over the bread. Bake on center rack for 20-30 minutes, until knife inserted in the middle is dry. Remove from oven. Drizzle with maple syrup.

 

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