Apple Cinnamon French Toast by Pampered Chef
Brunch is a breeze when you assemble this French toast the night before. Just bake the next morning while the coffee is brewing.
1 loaf (8 ounces) French bread
1 1/2 cups milk
8 tablespoons sugar, divided
1 teaspoon vanilla
1/8 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 Granny Smith apples
2 tablespoons butter or margarine
Spray Rectangular Baker with vegetable oil using Kitchen Spritzer. Cut bread into 1-inch-thick slices (10-16 slices) using Color Coated Bread Knife; arrange closely in single layer in Baker.
In Classic Batter Bowl, beat eggs with Stainless Whisk. Whisk in milk, 3 tablespoons of the sugar, vanilla and salt. Pour over bread. Combine the remaining 5 tablespoons sugar and cinnamon in Flour/Sugar Shaker. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut into rings by slicing down one side of each apple with Petite Paring Knife. Place half of apples over bread. Sprinkle half of the sugar-cinnamon mixture evenly over apples. Repeat layers. Cover and refrigerate 1 hour or overnight.
Preheat oven to 400°F. Cut butter into small pieces and arrange over apples. Bake, uncovered, 30-35 minutes or until apples are tender. Let stand 5 minutes before serving. Serve with syrup.
Other Info (pictures, nutrition, etc)
Yield: 8 servings of 2 slices French toast and 2 tablespoons syrup
Nutrients per serving:
Calories 370, Fat 9 g, Sodium 310 mg, Dietary Fiber 2 g
French bread loaves come in a variety of sizes. If using a very thin loaf, cut slices on the diagonal.