Upside-down Baked Apple French Toast
If you?re looking for an impressive dish to serve to family or guests for a breakfast or brunch, give this one a try. I always break up the process by carmelizing the bananas and apples the night before ? letting the bread, egg mixture and fruit soak overnight. All I have to do the next morning is pop the dish in the oven. What could be more simple?"My kids devoured this - fantastic! Followed recipe to a tee, except for the addition of a quarter cup of saltana raisins into the pan, and my kids love cinnamon so we added more into the eggs with the French Toast. My wife said it was almost like having apple pie for breakfast. Very kid friendly - to eat and to cook - my 4 year old made this with me. Great fun! " - luhmpei
Yield: 4 Ready in 1 hours, 10 minutes
101 people trying soon
|4 eachtart apples; such as McIntosh or Granny Smith|
|2 tablespoonsFresh Lemon Juice|
|3 largebananas; ripe|
|1/2 teaspoonGround cinnamon|
|3 tablespoonsUnsalted butter|
|1/2 cuplight brown sugar; (firmly packed)|
|1 tablespoonMaple syrup|
|1 teaspoonVanilla extract|
|4 1" thick sliceschallah bread; (up to 5 slices)|
Upside-down Baked Apple French Toast Preparation
Preheat oven to 375F degrees.
Peel, core, and cut each apple into 3/4 inch thick wedges. Place the apple wedges in a large mixing bowl, and toss gently with the lemon juice to prevent discoloration. Peel the bananas, and slice them crosswise 3/4 inch thing. Add the bananas to the apples and toss to coat evenly with lemon juice. Sprinkle the cinnamon over the fruits and toss well to combine.
Melt butter in a large skillet over medium-high heat. Add the fruit and saute until tender, about 30 seconds. Add the brown sugar and maple syrup and cook until the sugar is dissolved, 30 seconds longer, remove from heat.
Pour the contents into a lightly buttered, non-reactive, 9- inch round baking dish. In a medium size bowl, beat the eggs, then stir in the milk and vanilla. Dip the bread slices into the egg mixture just to moisten (both sides), then place them over the fruit in a single layer in the pan, making sure to cover the fruit entirely. Pour any leftover egg mixture over the bread. Let the mixture sit for 10 minutes. (This can be prepared up to this point in advance, covered and refrigerated overnight)
Bake the French toast, uncovered until the top is golden, 30-35 minutes. Cool for 5 minutes. Place a serving tray over the pan, and carefully turn them over to unmold the French toast. Spoon any syrup or fruit left in the pan over the bread, and serve at once.
Serving Ideas :
This French toast may remind you of a perfectly caramelized tarte tatin, the luscious French upside-down apple tart. Prepare the toast in advance by layering all the ingredients in one pan. When you''re ready to cook, pop the pan into the oven. The French toast will come out moist, succulent, and adorned with a fragrant m?lange of apple and banana. Serve it just as is without any additional fruit, butter or syrup.
Yields: 4-6 Servings
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