Monday, July 29, 2013
Spiced Apple Baked French Toast (Secret Recipe Club)
My blogging has been a bit sporadic lately but there is no way I would miss the Secret Recipe Club! This month I was assigned A Cook's Quest by Jenn. She and I seem to have a very similar outlook on food and what we like to feed our families. I love that there was a good mix of healthy and not-so-healthy recipes. Everything in moderation!
We love Mexican food around here so my first pick from Jenn's blog was going to be her Mexican Lasagne. But then I saw her Apple and Spice Baked French Toast and couldn't go past it!
Breakfast here tends to be pretty straight forward - lots of porridge, muesli and toast. On weekends we might do pancakes or bacon and eggs but that's about it. One of my favourite desserts is bread and butter pudding and this baked french toast is pretty much the same thing with the addition of apples and spices. Love it.
Spiced Apple Baked French Toast
Adapted very slightly from A Cook's Quest
1 loaf French bread
8 large eggs
2 cups milk
1 cup cream
1 cup sugar, divided (I used dextrose to cut down on the fructose)
1 tablespoon vanilla
3 teaspoons cinnamon
1 teaspoon mixed spice
6 Granny Smith apples
2 tablespoons butter
Cream and maple syrup to serve
Grease a 9 x 13 inch glass pan with butter. Slice the bread into 1 inch slices and place in the dish, packing the pieces quite tightly together.
In separate bowl, use a whisk to beat together the eggs, 1/2 cup sugar, milk, cream and vanilla. Pour one-half of this mixture over bread.
Peel, core and thinly slice the apples and layer them over the top of the bread to cover. Pour the leftover milk mixture evenly over the apples.
In a small bowl mix the remaining 1/2 cup sugar with the spices and sprinkle evenly over the top of apples. Dot with small pieces of butter, cover and refrigerate overnight.
The next day, preheat the oven to 180 degrees C/ 160 degrees fan-forced. Uncover the dish and bake for 1 hour. It should be risen and browned and smell amazing. Remove from the oven and allow to rest for 10 minutes before serving.
To serve, slice into squares (and if you're feeling really indulgent drizzle with maple syrup and cream). Be prepared not to be hungry for the rest of the day!
We LOVED this. It was a bit like having dessert for breakfast so in future we will definitely be saving it for special occasions like birthdays or Easter!
I actually made only about 2/3 of this recipe and it made a huge amount which we ate over a couple of days. Half the recipe would be plenty for most families. My favourite bit would have been the sweet and spicy apples on top. Could not get enough! Next time I will layer some apple slices in amongst the bread and also add some spices into the custard mixture to really boost the flavour. Thanks for a great recipe Jenn!