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Apple Pecan French Toast Casserole

December 29, 2014

I first made this recipe a few years ago for Easter, but haven’t had the chance to repeat it.  I’m not normally one to spend time on making breakfast since I usually want to get up and go and a heavy breakfast will just put me back to sleep.  But, I thought for Christmas it’d be nice to have something other than my standard cereal or pancakes/waffles. The first time I made it the syrup was pretty sticky. This time I substituted pomegranate for the cranberries and it was a lot more runny. I assume the moisture of the pomegranates had something to do with that.

After baking.  It's supposed to be flipped out of the pan, but I refrained.

After baking. It’s supposed to be flipped out of the pan, but I refrained.

Difficulty: Easy
Prep Time: 20 min
Cook Time: 53 min
Total Time: 1 hour 13 min
Yield: 4-6 servings
Taste: Good

4 eggs
1 cup whole milk
1 tsp pure vanilla extract
1/4 tsp ground cinnamon
1/2 loaf challah bread, cut into 1 inch-thick slices (I used 1 small loaf sour dough instead)
1/4 stick unsalted butter, cut into small cubes
1 cup light brown sugar, plus more for sprinkling, divided
4 Granny Smith apples
1/4 cup heavy cream
1/2 cup pecans
1/2 cup dried cranberries


1) Preheat oven to 350 degrees F.

2) In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay bread slices in mixture to coat and absorb it all, turning occasionally.

3) In a medium sauce pan add butter and 1 cup brown sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 minutes.

4) While the sugar is melting, peel apples, core and slice into eighths.

5) Remove sugar and butter (syrup) from heat and gently whisk in the heavy cream. Pour mixture into bottom of a 8×11-inch pan.  Sprinkle in the pecans, dried cranberries (or pomegranate seeds).

6) Gently press in the apple slices so there is a flat surface. Lay soaked slices of bread over the top so it is completely covered – you should be able to arrange the large slices and small slices so there are no gaps.

7) Sprinkle the top with some brown sugar if desired and place into the preheated oven. Bake in the middle of the oven for 40 to 45 minutes until the top is golden and puffy.

8) When done, allow to cool for 2 to 3 minutes then invert onto a large plate – I don’t invert, seems like I’d just end up with a big mess. Dust with confectioners’ sugar, if desired, and serve.

French Toast

Source: Tyler Florence


From → Bread, Breakfast

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