Cranberry-Apple French Toast

Name: Cranberry-Apple French Toast
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 12 servings.
Ingredients: 2/3 cup packed light brown sugar; 1/4 cup maple syrup; 1/4 cup unsalted butter, melted; 1/4 teaspoon ground nutmeg; 3 teaspoons ground cinnamon, divided; 3 medium Granny Smith apples, peeled and thinly sliced; 1/2 cup dried cranberries; 6 large eggs; 1-1/2 cups whole milk; 1 teaspoon vanilla extract; 1 loaf (1 pound) challah or egg bread, cut into 1-inch slices

My husband's breakfast club at work raves about this make-ahead French toast. Pop it in the oven in the morning to get your day off to a sweet, bubbly start. —Mara Faulkner, Martinsburg, West Virginia

Ingredients

2/3 cup packed light brown sugar
1/4 cup maple syrup
1/4 cup unsalted butter, melted
1/4 teaspoon ground nutmeg
3 teaspoons ground cinnamon, divided
3 medium Granny Smith apples, peeled and thinly sliced
1/2 cup dried cranberries
6 large eggs
1-1/2 cups whole milk
1 teaspoon vanilla extract
1 loaf (1 pound) challah or egg bread, cut into 1-inch slices

Directions

Mix first four ingredients and 2 teaspoons cinnamon; toss with apples and cranberries. Transfer to a greased 13x9-in. baking dish.
In a large bowl, whisk together eggs, milk, vanilla and remaining cinnamon. Dip bread in egg mixture to moisten; place over fruit, overlapping or trimming slices to fit. Pour remaining egg mixture over bread. Refrigerate, covered, overnight.
Preheat oven to 375°. Remove baking dish from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover; bake until bubbly and lightly browned, 10-15 minutes. Let stand 10 minutes before serving.

Nutrition Facts

1 serving: 295 calories, 10g fat (4g saturated fat), 126mg cholesterol, 197mg sodium, 45g carbohydrate (25g sugars, 2g fiber), 8g protein.

Originally published as Cranberry and Apple French Toast in Simple & Delicious December/January 2017

Reviews

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Average Rating:

dbrooke

Dec 31, 2016

This was absolutely delicious. The three apples pretty much filled my 9 x 13 pan before I added the bread, so I moved some into an 8 x 8 pan. Wonderful breakfast!