Thursday, September 30, 2010

Apple French Toast with Carmel Butter Syrup

Baked Apple French Toast
1 (16 oz) Loaf French Bread
8 Eggs
3 c. Milk
3/4 C. Sugar, divided
1 T. Vanilla Extrat
5 Granny Smith Apples, peeled, and sliced
2 t. Ground Cinnamon
1/2 t. Nutmeg
2 T. Butter or Margarine
Preheat oven to 400F. Cut the bread into 1 1/2 inch slices. Arrange the slices in a single layer in a lightly greased 9 x 13 baking pan. Whisk the eggs in a large bowl until blended. Whisk in the mild, 1/4 C. of the sugar and vanilla. Pour half the egg mixture over the bread. Arrange the apple slices over the bread. Pour the remaining egg mixture over the apples. Mix the remaining 1/2 C. sugar and cinnamon in a small mixing bowl. Sprinkle over the top. Dot with the butter. Bake for 30 to 45 min. or until the apples are tender. Let stand for 10 min before serving. serve with maple syrup or the caramel butter syrup. Serves 8-10 people.

Caramel Butter Syrup
1/2 C. Sugar
1/4 C. Flour
1/2 C. Butter
1/2 C. Brown Sugar
1/2 C. Milk
Melt the butter, with both sugars. Mix the flour and milk together and stir rigorously to get the lumps out. Slowly add it to the butter and sugar mixture stirring constantly. When everything is dissolved and fully mixed, add 2 tsp vanilla. Serve warm over french toast.

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