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Breakfast

French Toast Bake

 

  • 1 baguette, about 18" to 20" long (12 ounces)

  • 8 large eggs

  • 3 cups milk

  • 1/3 cup granulated sugar

  • 1 tablespoon vanilla extract

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon salt

Topping

  • 5 to 6 apples (1 3/4 to 2 pounds fresh apples), peeled and thinly sliced; Granny Smith is a good choice

  • 1 tablespoon lemon juice

  • 1/4 cup granulated sugar

  • 1 teaspoon ground cinnamon

  • 2 tablespoons maple syrup

  • pinch of salt

  • 2 tablespoons melted butter

Garnish

  • Confectioners' sugar, glazing sugar, or cinnamon-sugar

  • maple syrup

 

Directions

1) Lightly butter a 9" x 13" baking pan or similar-sized casserole dish. Slice a day-old baguette into 3/4" to 1" slices; you'll need about 21 slices to fill the pan. Place the slices of bread into the pan.

2) In a medium-sized bowl beat the eggs, then whisk in the milk, sugar, vanilla, nutmeg and salt.

3) Pour this mixture over the bread, and let it soak in while you're preparing the topping.

4) Peel and slice the apples thinly. Toss them with the remaining topping ingredients, and spread them over the bread in the pan.

5) To bake immediately, preheat the oven to 375°F. To bake up to 48 hours later, cover the pan, and refrigerate.

6) Bake the French toast in a preheated 375°F oven for 30 to 40 minutes, until the apples are soft and the eggs set. If it's been refrigerated, remove the cover, and bake for 60 to 70 minutes.

7) Remove from the oven, and sprinkle with the sugar of your choice, if desired; or drizzle with maple syrup.

Yield: about 8 to 12 servings.

 

 

Recipe summary

Hands-on time:

15 mins. to 25 mins.

Baking time:

40 mins. to 1 hrs 10 mins.

Total time:

55 mins. to 1 hrs 35 mins.

Yield:

about

Breakfast Apple Granola Crisp

 

3 pounds ofwhatever apples, or mix of apples, you like to bake with, peeled, cored and cut into medium chunks
2 tablespoons lemon juice
3 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
Salt
1 stick (8 tablespoons or 4 ounces) unsalted butter
1/4 cup honey
1/2 cup flour
2 cups oats
1/2 cup sliced almonds
1/2 shredded coconut (sweetened or unsweetened, as you wish; I used unsweetened)

 

Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt in a 9×13-inch baking dish until apples are evenly coated. In a medium saucepan, melt the butter with the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly. Should the granola brown before you wish it to, cover the baking dish carefully with foil for all but the last few minutes of baking time, when removing the foil will help the granola recrisp. Cool to room temperature and then stash in the fridge to eat with your morning yogurt.