- 55 mins
Ingredients
- 3 tablespoons butter, divided
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 Granny Smith, Mcintosh or other good cooking apples, peeled, cored and sliced (1/4-inch slices)
- 8 thick slices French or Italian bread (1/4-inch thick slices)
- 2 eggs
- 1-1/2 cups milk
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 1 tablespoon pure vanilla extract
- Powdered sugar and maple syrup for serving
Preparation
Step 1
Heat a 10-inch oven-safe non-stick skillet or casserole pan over medium high heat. Add 2 tablespoons of butter to the pan and let it melt. Add the brown sugar, cinnamon and nutmeg and mix well to dissolve the sugar.
Remove the skillet from the heat and toss the apples into the skillet, coating them evenly in the brown sugar and butter mixture. Slice the bread slices in half diagonally and fan the bread around the skillet on top of the apples, over-lapping the slices like shingles.
In a bowl, lightly beat the eggs. Add the milk salt, sugar and vanilla extract to the eggs and beat until well combined. Pour this mixture over the bread and press down slightly so the bread absorbs the liquid. Allow the mixture to rest for 1 hour to as long as overnight in the fridge.
When ready to bake, pre-heat the oven to 350 degrees F and dot the top of the French toast with the remaining tablespoon of butter. Bake the French toast in the oven for 55 minutes. When ready to serve, you can invert the casserole onto a platter so that the apples are on top or simply leave the French toast in the skillet. Dust with powdered sugar and serve with maple syrup.