Apple And Spice Baked French Toast Recipes

BAKED APPLE FRENCH TOAST

Steps:

• Arrange 10 slices of bread in a greased 13x9-in. baking dish. Spread with pie filling; top with remaining bread. In a large bowl, whisk the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast. , Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.

BAKED CINNAMON APPLE FRENCH TOAST

Steps:

• Spray a 9x13-inch casserole dish with cooking spray.
• Mix brown sugar, butter, and 1 teaspoon cinnamon in the bottom of the prepared casserole dish. Add apples, cranberries, and pecans; toss to coat. Evenly spread apple mixture to cover bottom of dish.
• Arrange bread slices atop apple mixture, overlapping slightly until apple layer is completely covered.
• Whisk egg substitute, skim milk, vanilla extract, and 2 teaspoons cinnamon in a bowl; evenly pour over bread slices. Cover dish with aluminum foil and refrigerate 4 to 24 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake the covered casserole dish in the preheated oven for 40 minutes. Remove aluminum foil and continue baking until lightly browned and egg mixture is set, about 5 more minutes. Let cool 5 minutes before serving.

BAKED APPLE FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 7x11-inch baking dish with cooking spray.
• Beat eggs, half-and-half, milk, white sugar, and vanilla extract together in a large bowl; add bread cubes and stir to coat. Let soak until bread is moist, at least 10 minutes.
• Melt butter in a skillet over medium heat. Stir apples and brown sugar into the melted butter to moisten the sugar completely; add cinnamon and cook, stirring regularly, until the apples are warmed yet still firm, 5 to 7 minutes.
• Stir apple mixture into the bread mixture; pour into the prepared baking dish.
• Bake in preheated oven until golden on top and still somewhat soft in the center, 35 to 45 minutes.

APPLE AND SPICE BAKED FRENCH TOAST

Steps:

• 1. Slice bread into 1 1/2 slices. Arrange bread slices tightly together in a greased 9 x 13 baking dish. Beat eggs, 1/2 cup sugar, milk, and vanilla with a wire whisk until blended. Pour half of the mixture over bread. Peel, core, and slice apples. Put apples over bread to cover. Pour remaining egg mixture over apples. Combine remaining 1/2 cup sugar, cinnamon and nutmeg; sprinkle over apples. Dot with butter and chill at least 8 hours. Bake uncovered at 350 degrees for 1 hour. Remove from oven and let stand 5 to 10 minutes. Cut into squares and serve with syrup and whipped cream.

APPLE-CINNAMON BAKED FRENCH TOAST

Steps:

• Place bread in a 13-in. x 9-in. baking dish. Combine eggs, milk, 1/3 cup sugar and vanilla; pour half over bread. Top with half of the apples. Combine cinnamon, nutmeg and remaining sugar; sprinkle half over apples. Top with the remaining apples. Pour remaining egg mixture over apples and sprinkle with remaining sugar mixture. Dot with butter. Cover and chill 8 hours or overnight. remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

FRENCH-TOAST APPLE BAKE

Steps:

• In a skillet over medium heat, melt butter and add apples. Stir occasionally until tender.
• Add brown sugar and corn syrup.
• Cook over low heat until sugar is dissolved.
• Pour into buttered 9-by-13-inch baking pan.
• Arrange bread slices over apple mixture.
• In bowl, beat eggs, milk, vanilla, salt and cinnamon until blended.
• Pour mixture evenly over mixture in pan.
• Cover with foil or plastic wrap and refrigerate overnight.
• Next morning, preheat oven to 375 degrees.
• Remove cover and bake for 35-45 minutes or until firm and brown.
• Cool for 5 minutes, then flip onto large platter or foil covered cookie sheet with 1-inch edge.