2018-02-24 / Food

Apple Pie French Toast a breakfast wonder

By THE YANKEE CHEF
Food Columnist

Apple Pie French Toast

My favorite French Toast recipe that acts as either brefast or a dessert. Dollop whipped cream on top if desired or a scoop of caramel ice cream. No syrup needed!

Ingredients

firm apples*

1/4 cup(s) cornstarch

1 cup(s) sugar, divided

1 teaspoon(s) grated orange zest

1 teaspoon(s) each cinnamon and nutmeg

1 cup(s) apple jelly, whisked smooth

1/2 cup(s) orange juice

3 eggs, beaten

1/4 cup(s) butter or margarine, melted

slices bread, stale if possible

2 tablespoon(s) granulated sugar mixed with 1/2 teaspoon dried ginger

Apple Pie French Toast Directions

Preheat oven to 350-degrees F. Peel, core and wedge apples; place in a large bowl. Toss with cornstarch, 1/2 cup sugar, orange zest, cinnamon and nutmeg. Empty apple mixture into an 8 or 9-inch square baking pan, evening out. Drizzle apple jelly over the top; set aside.

In a shallow bowl, whisk together orange juice, eggs and melted butter. Cut each bread slice into 4 triangles. Dip in orange juice mixture, coating both sides and arrange over the apples. Repeat until all bread is used, overlapping slightly.

Sprinkle the top of the bread slices with sugar/ginger mixture and bake 40-45 minutes, or until the apples are softened and bubbly and the French Toast is crispy and starting to darken. Remove from oven to serve hot or let cool before serving.

* Granny Smiths are great here but I find Cortlands, new Macs, Delicious are equally at home here.


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