Apple-Cinnamon French Toast

By dawn716

Ingredients

• 10 slices whole-grain bread
• 4 medium cooking apples, peeled, cubed (4 cups)
• 8 eggs
• 2 1/2 cups half-and-half
• 2 1/4 cups sugar
• 1 tablespoon vanilla
• 1 cup chopped pecans
• 3 1/4 teaspoons ground cinnamon
• 1 1/4 teaspoons ground nutmeg
• 3 tablespoons Gold Medal® all-purpose flour
• 2 cups apple cider
• 1/4 cup butter or margarine

Details

Servings 12
Adapted from bettycrocker.com

Preparation

Step 1

Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Arrange 5 of the bread slices in baking dish, trimming to fit if necessary. Spoon apples evenly over bread; top with remaining 5 bread slices.

In large bowl, beat eggs, half-and-half, 1/4 cup of the sugar and the vanilla until smooth. Slowly pour mixture over bread. In small bowl, mix 1 cup sugar, the pecans, 3 teaspoons of the cinnamon and 1 teaspoon of the nutmeg. Sprinkle over bread. Cover; refrigerate 8 hours or overnight.

Heat oven to 350°F. Bake French toast covered 30 minutes. Uncover; bake 35 to 45 minutes longer or until knife inserted halfway between center and edge comes out clean and top is golden brown. Let stand 10 minutes.

Meanwhile, in 2-quart saucepan, mix remaining 1 cup sugar, the flour, cider, and remaining 1/4 teaspoon cinnamon and nutmeg. Heat to boiling; reduce heat to low. Add butter; cook and stir until melted. Cut French toast into 12 squares; serve with syrup.

Makes
12 servings