We are still in full apple mode around here. In fact there's half a bushel of apples in the basement waiting to jump into a recipe. With temperatures plummeting (I'm not complaining--yet), there is comfort in a hearty breakfast. This recipe feeds a crowd and can be put together the night before. The next morning, uncover and pop into the oven. Then sit down with coffee and the morning news while the aroma of the dish awakens the rest of the household. Don't wait for a crowd to make it though. It freezes well in packets for two.
Baked French Apple Toast
From the Scofield House Inn via the Chicago Tribune
1 large loaf French bread
8 large eggs
3 1/2 cups milk
1 cup sugar
1 tablespoon vanilla
1 tablespoon cinnamon
1 teaspoon nutmeg
6-8 medium-sized cooking apples
1 tablespoon butter
Slice the bread into 1 1/2 inch slices. Spray a 9 x 13 inch glass pan with corn oil or non-stick spray. Place bread in glass dish tightly together.
Beat together the eggs, 1/2 cup of sugar, milk and vanilla for about 30 seconds. Pour half of the mixture over the bread.
Peel, core and slice apples. Place sliced apples on top of bread to cover. Pour the rest of the egg/milk mixture evenly over the apples.
Mix remaining 1/2 cup sugar with the cinnamon and nutmeg and sprinkle evenly over the apples.
Dot with the butter. Cover tightly and refrigerate overnight.
Next day, preheat oven to 350. Uncover dish and bake for one hour until risen and nicely browned. Remove from oven and let rest about ten minutes before serving.
Cut into squares and serve with warmed maple syrup and a side of bacon or sausage.
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