Apple Cinnamon French Toast
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
- 6 eggs
- 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
- Maple-flavored syrup
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.
- 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.
Did you know? You can use the Apple Peeler/Corer/Slicer on potatoes to prepare oven-baked curly fries. This tool works best with fresh, firm, uniformly-shaped apples and potatoes.