Sunday, June 12, 2011

apple baked french toast

The idea of this recipe comes from Make Dinner Easy,  the Apple French Toast Casserole.  The recipe that was followed for this meal adapted slightly but in general is very similar to the recipe listed above.  I have made the linked recipe but this one was way better...I think it has something to do with the fact that I wanted to throw this together before I left for work but forgot.  I called my personal chef husband and asked him if he would put this together before he laid down.  Since he rocks, he said "Yes".  Perhaps this tasted better because I didn't have to prepare it, I just stuck it in the oven when I got home from work. 

1/3 cup brown sugar
1 teaspoon + 2 teaspoons cinnamon
1/3 cup butter, melted
3 baking apples, peeled and sliced with core removed
1 cup blueberries
1 (1 pound) loaf bread machine bread, diced up into 1 ½ ” squares (approximately!)
8 eggs, beaten
1 ½ cups, milk
1 teaspoon vanilla extract (use the real stuff, not imitation vanilla)

In a large bowl, combine brown sugar and 1 teaspoon of the cinnamon. Stir in the melted butter. Add the sliced apples and stir until they are coated well. Pour this apple mixture into a greased 9”x12” glass baking dish. Spread the diced bread on top of the apples.  Using the same bowl, combine the eggs, milk, vanilla and the remaining 2 teaspoons of cinnamon. Pour this over the apples. Make sure all the bread pieces are fully soaked with the egg mixture. You may need to press some of the bread down into the egg mixture to assure this. Cover the pan with foil and refrigerate for 8-10 hours.  Sprinkle with blueberries.  Bake the foil covered casserole in an oven that has been pre-heated to 375°F for 40 minutes. Remove the foil and bake an additional 5 minutes. Remove from the oven and let stand 5 minutes before serving.

Serves 8-10, and leftovers can be reheated.

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