Make Ahead CranApple French Toast

By Dianne_H

Ingredients

• VANILLA CREAM:
• 1 pouch Dr. Oetker Whip It
• 1 pouch Dr. Oetker Vanilla Sugar
• 1 cup whipping cream, chilled
• CRANAPPLE FILLING:
• 1/4 cup butter
• 1/4 cup maple syrup
• 4 apples, peeled, cored and thinly sliced
• 1 cup dried cranberries
• FRENCH TOAST:
• 1 loaf unsliced egg bread
• 1 pkg cream cheese cubed (optional)
• 2 cartons (1pkg/500 g) Break-Free eggs
• 1 can(385 ml) evaporated milk
• 2 pouches vanilla sugar

Details

Servings 12

Preparation

Step 1

VANILLA CREAM:
Add Whip It and Vanilla Sugar to cream; whip until soft peaks form. Cover and refrigerate.

CRANAPPLE FILLING:
Melt butter in large frypan over medium heat, stir in maple syrup. Add apples and cranberries. Stirring frequently, cook 10 minutes, or until apples are just tender. Set aside.

FRENCH TOAST:
Trim bread crusts. Cut bread into cubes (about 12 cups). Place half in a buttered 9x13" baking dish. Sprinkle with cubed cream cheese, if using. Spread CranApple filling evenly over bread cubes. Top with remaining bread cubes. Whisk together liquid eggs, evaporated milk and vanilla sugar. Pour over bread, lightly pressing bread down into liquid. Cover with foil and refrigerate overnight. Bake uncovered at 350 degrees for 30 minutes, Uncover and continue baking 20 to 30 minutes, or until golden. Server with Vanilla Cream. If desired, garnish with edible gold sprinkles.