Apple Stuffed French Toast Bake Recipes

APPLE STUFFED FRENCH TOAST

Steps:

• Peel, core, and slice apple.
• Cook apple slices in 1 teaspoon melted butter in a sauce pan over medium heat until soft.
• Drain apples and toss in 1/2 teaspoon sugar and a dash of cinnamon.
• Whisk together half-and-half, egg, vanilla, sugar, cinnamon, and nutmeg and set aside.
• Cut a pocket into the very thick bread slices almost all the way through.
• Stuff each bread slice with the apple mixture slices (depending how big your bread slice is you may not use all of the apple).
• Put apple stuffed bread into a baking dish.
• Pour liquid mixture over the bread and let stand for about 15 minutes.
• Heat a large skillet on low heat and melt butter.
• Add bread and cook for about 5 minutes on each side.
• Dust with confectioners' sugar if you please and enjoy.

APPLE-STUFFED FRENCH TOAST BAKE

Steps:

• In a small saucepan, combine the brown sugar, butter and corn syrup; cook and stir over medium heat until thickened. Pour into a greased 13x9-in. baking dish; top with half of the pecans, a single layer of bread and remaining pecans. Arrange apples and remaining bread over the top. , In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until lightly browned., In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat until thickened. Serve with French toast.

APPLE-STUFFED FRENCH TOAST

Steps:

• Set a rack in the lower third of the oven and preheat to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place apples in a saucepan; cover with water. Bring to a boil; allow to cook for 2 to 3 minutes. Drain apples and toss with white sugar and cinnamon. Set aside.
• Melt butter with brown sugar and 1 tablespoon of water in a saucepan over medium-low heat. Add walnuts and simmer for 10 minutes. Pour into the prepared baking pan and let cool, about 10 minutes.
• Cover butter mixture with a layer of bread. Spread apple mixture evenly on top.
• Beat eggs, milk, and vanilla extract together in a large mixing bowl. Dip remaining bread slices in egg mixture, then place in a layer over the apple mixture. Pour remaining egg mixture over bread, filling the pan nearly to the top.
• Bake in the preheated oven until golden and puffed and a knife inserted into the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool for 10 minutes, then turn out onto a cookie sheet. Slice and serve.

CINNAMON AND APPLE-STUFFED FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 375°.
• Arrange half the bread cubes in an 8-inch baking dish.
• Distribute the cream cheese cubes evenly over the bread.
• Distribute the chopped apple over the top, and cover with the remaining bread cubes.
• Beat the eggs, milk, and cinnamon together; pour over all.
• Bake for 35 minutes, uncovered.
• Sprinkle with powdered sugar before serving.
• *Fresh Blueberry-Stuffed FrenchToast--substitute 2 cups blueberries for the apple and proceed as directed.
• *Fresh Strawberry-Stuffed French Toast--substitute 2 cups sliced strawberries for the apple and proceed as directed.
• *Toasted Almond and Peach-Stuffed French Toast--replace the apples with 2 large peaches, peeled and sliced; scatter the peaches over the cream cheese cubes, sprinkle with 1/2 cup toasted slivered almonds, and proceed as directed.

APPLE CRISP FRENCH TOAST CASSEROLE

Steps:

• For the French toast and caramelized apples: Preheat the oven to 275 degrees F.
• Spread the bread cubes on a large baking sheet and bake until lightly toasted, about 15 minutes. Let cool. Adjust the oven to 350 degrees F.
• Combine the sugar, apple cider and lemon juice in a large, high-sided saute pan and bring to a simmer over medium heat. Stir in the Gala and Granny Smith apples and cook, stirring occasionally, until softened and caramelized, about 15 minutes. Add the apple brandy if using; cook a few minutes longer. Using a slotted spoon, transfer the apples to a bowl (you don't want the apples to be too wet) and let cool. Reserve the apple cooking liquid for serving.
• For the streusel: Mix together the butter, salt and sugar in a large bowl until smooth. Add the flour, oats and cinnamon and mix until well combined. Refrigerate for 15 minutes. Squeeze the mixture in your hands to form larger and smaller clumps.
• For the casserole: Butter a 9-by-13-inch baking dish with some softened butter. Whisk the eggs, yolks, vanilla and cinnamon in a large bowl until smooth. Whisk in the half-and-half, then fold in the cooled apples. Add the bread and stir to coat, pressing down to make sure bread is totally submerged. Let sit for 10 minutes.
• Transfer the apple-bread mixture to the buttered baking dish, pressing down to make sure the top is an even layer. Scatter the streusel evenly over the top. Cover with foil and bake for 30 minutes. Uncover and continue baking until puffed and lightly golden brown, another 30 minutes or so. Remove from the oven and let cool slightly.
• Reheat the reserved apple cooking liquid. (If very thin, simmer briefly over medium heat until reduced to a syrup; if there isn't much, add some apple cider and simmer briefly.) Turn the heat to low and whisk in the cold butter, piece by piece, until emulsified. Serve with the French toast.

BAKED APPLE FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 7x11-inch baking dish with cooking spray.
• Beat eggs, half-and-half, milk, white sugar, and vanilla extract together in a large bowl; add bread cubes and stir to coat. Let soak until bread is moist, at least 10 minutes.
• Melt butter in a skillet over medium heat. Stir apples and brown sugar into the melted butter to moisten the sugar completely; add cinnamon and cook, stirring regularly, until the apples are warmed yet still firm, 5 to 7 minutes.
• Stir apple mixture into the bread mixture; pour into the prepared baking dish.
• Bake in preheated oven until golden on top and still somewhat soft in the center, 35 to 45 minutes.