{"id":62,"date":"2023-02-03T21:29:05","date_gmt":"2023-02-03T21:29:05","guid":{"rendered":"https:\/\/abzug.org\/recipes\/?p=62"},"modified":"2023-02-03T21:29:05","modified_gmt":"2023-02-03T21:29:05","slug":"baked-apple-french-toast","status":"publish","type":"post","link":"https:\/\/abzug.org\/recipes\/2023\/02\/03\/baked-apple-french-toast\/","title":{"rendered":"Baked Apple French Toast"},"content":{"rendered":"
\n

author: Once Upon a Chef
\nsource: https:\/\/www.onceuponachef.com\/recipes\/baked-apple-french-toast.html<\/a>
\ntype: recipe
\nrating: \u2b50\u2b50\u2b50\u2b50\u2b50
\ntags: recipe web onceUponAChef breakfast eggs apple casserole french-toast
\ncreation date: 2022-12-09
\nmod date: 2022-12-09<\/p>\n

\n

Baked Apple French Toast<\/h2>\n

A lovely mash-up of French toast and apple pie, this prep-ahead baked apple French toast has all the makings of a special holiday brunch dish.<\/em><\/p>\n

\"baked<\/p>\n

Servings: 8
\nPrep Time: 15 Minutes
\nCook Time: 55 Minutes
\nTotal Time: 1 Hour 10 Minutes<\/p>\n

\n

Ingredients<\/h3>\n

For the French Toast<\/h5>\n\n\n\n\n\n\n\n\n\n\n\n
Amount<\/th>\nIngredient<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
1 1lb<\/td>\nChallah<\/td>\nraisin or plain<\/td>\n<\/tr>\n
5 large<\/td>\nEggs<\/td>\n<\/td>\n<\/tr>\n
1 1\/2 Cup<\/td>\nHalf & Half<\/td>\n<\/td>\n<\/tr>\n
3 T<\/td>\nMaple Syrup<\/td>\n<\/td>\n<\/tr>\n
2 T<\/td>\nBourbon<\/td>\ncan replace with apple cider or half & half<\/td>\n<\/tr>\n
1 tsp<\/td>\nVanilla Extract<\/td>\n<\/td>\n<\/tr>\n
1\/4 tsp<\/td>\nSalt<\/td>\nheaping<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
For the Apple Topping<\/h5>\n\n\n\n\n\n\n\n\n
Amount<\/th>\nIngredient<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
4 large<\/td>\nGranny Smith Apples<\/td>\npeeled and thinly sliced<\/td>\n<\/tr>\n
1\/4 Cup 2 T<\/td>\nDark Brown Sugar<\/td>\n<\/td>\n<\/tr>\n
6 T<\/td>\nMaple Syrup<\/td>\n<\/td>\n<\/tr>\n
1 tsp<\/td>\nCinnamon<\/td>\nground<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
For Serving<\/h5>\n\n\n\n\n\n\n
Amount<\/th>\nIngredient<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
<\/td>\nPowdered Sugar<\/td>\n<\/td>\n<\/tr>\n
<\/td>\nMaple Syrup<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Instructions<\/h3>\n

For the French Toast<\/h4>\n
    \n
  1. Butter a\u00a09 x 13-inch or 3-QT baking dish. <\/li>\n
  2. Slice the bread into \u00be-inch-thick slices.<\/li>\n
  3. In a large bowl, whisk together the eggs, half & half, maple syrup, bourbon, vanilla, and salt.<\/li>\n
  4. Dip each slice of challah into the custard mixture for about 5 seconds, then arrange in an overlapping pattern in the prepared baking dish. Be sure the entire bottom of the dish is covered with the bread. <\/li>\n
  5. Pour any remaining custard over the bread. Set aside.<\/li>\n<\/ol>\n

    For the Apple Topping<\/h4>\n
      \n
    1. In a large saut\u00e9 pan, melt the butter over medium-high heat. <\/li>\n
    2. Add the apples, brown sugar, maple syrup, and cinnamon. <\/li>\n
    3. Cook, stirring frequently, until the apples are softened and the sugar-syrup is thickened, about 8 minutes. <\/li>\n
    4. Spoon the apples and sugar-syrup evenly over the bread, making sure not to leave any of the syrup behind.\u00a0<\/li>\n
    5. If not baking immediately, cover the dish with plastic wrap and refrigerate overnight. Otherwise, proceed with the recipe.<\/li>\n
    6. Preheat the oven to 350\u00b0F and set an oven rack in the middle position.<\/li>\n
    7. Cover the baking dish with aluminum foil and bake for 25 minutes.<\/li>\n
    8. Remove the foil and continue baking until puffed and golden, about 20 minutes more. <\/li>\n
    9. Remove from the oven and, using a fine sieve, dust with the confectioners' sugar. Serve with maple syrup.<\/li>\n<\/ol>\n

      Nutrition Information<\/h3>\n