Baked French Toast with Cinnamon Apples

Sunday brunch was a huge success! All the credit goes to Erin who planned and executed the perfect menu for a weekend meal with friends. We (Erin) prepped the french toast and a hash brown scramble on Saturday night so all we had to do was bake/crock-pot on Sunday morning. It was easy and took a lot of the stress out of hosting. We even had time to watch awful chick-flicks when we finished the Saturday night prep work. For me, the french toast was a real stand out and I just had to share the recipe.  

MG 0928MG 0922

{setting the table}

MG 0926


Baked French Toast with Cinnamon Apples
1 c. brown sugar
1/2 c. butter, melted
3 teaspoons ground cinnamon, divided
3 tart apples, peeled, cored, and thinly sliced
1 loaf Italian or French bread, cut into 1-inch slices
6 large eggs
1 1/2 c. milk
1 tablespoon vanilla extract

1. Grease the bottom of a 13×9-inch baking dish and arrange the bread slices.
2. In a large bowl, combine brown sugar, butter, and 1 teaspoon of cinnamon. Add apples. Toss to coat well. Top the bread slices with the apple mixture until evenly covered.
3. Mix eggs, milk, vanilla, and remaining cinnamon (2 teaspoons) until blended well, pour mixture over apples and bread, soaking completely. Cover and refrigerate 4 to 24 hours (overnight).
4. Bake covered with aluminum foil at 375 degrees for 40 minutes. Uncover and bake an additional 5 minutes. Remove from oven and let stand for 5 minutes.


MG 0892

{slice bread, line in pan}

MG 0896

{apples, peeled and sliced…}

MG 0900

{…then smothered}

MG 0909

Tags: , , , ,

Comments are closed.