Sunday, January 3, 2010
Baked Apple French Toast
Mmm, perfect brunch food. And it includes fruit, so it's following the "half your meal should be fruit or veg" rule! Not easy, that one. But I always seem to have apples around, so I came up with this from what I had in my fridge. Actually we have a ton of apples from earlier this fall when we went up to Dixon's Apple Orchard! Even though this looks sugary, it only has 2/3 cup for the whole pan.
3 tart apples, cut up into 1-inch chunks
1/2 a baguette or other white bread, cut up into same size chunks
2 cans of evaporated milk (or 3 cups regular milk, or powdered milk mixed up)
1/3 cup white sugar
pinch of salt
1/2 tsp cinnamon
1/3 cup brown sugar
2 Tbs butter
Spread the bread and apple chunks evenly in a 9x13" pan. Lightly beat together the eggs, milk, sugar, salt and cinnnamon. Pour this mixture over the apples and bread, making sure that all the bread chunks get soggy. Combine the brown sugar and butter, either by squishing them together with a fork or by melting the butter and stirring. Sprinkle or spoon this mixture over the top. Bake at 375 about 50 minutes, until all the custard has cooked.