Baked Apple Cranberry French Toast Recipes

UPSIDE-DOWN APPLE FRENCH TOAST WITH CRANBERRIES AND PECANS

Steps:

• Preheat oven to 350 degrees F.
• In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay challah slices in mixture to coat and absorb it all, turning occasionally.
• Set a 10-inch skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 minutes. While the sugar is melting, peel apples, core and cut into halves. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple halves so there is a flat surface. Lay soaked slices of challah 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. Sprinkle the top with some brown sugar 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.
• When done, allow to cool for 2 to 3 minutes then invert onto a large plate. Dust with confectioners' sugar, if desired, and serve.

CRANBERRY CREAM CHEESE FRENCH TOAST

Steps:

• Arrange half the bread in a single layer in a greased 13x9-in. baking dish; top with cream cheese and spoonfuls of cranberry sauce. Top with remaining bread., In a large bowl, whisk eggs, milk, 1/3 cup syrup, cinnamon and nutmeg until blended. Pour over casserole. Refrigerate, covered, overnight., Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 50-60 minutes. Let stand 10 minutes before serving. If desired, serve with additional maple syrup.

BAKED APPLE FRENCH TOAST

Steps:

• Grease a 9 x 13 baking dish.
• Spread pie filling in dish.
• In a pie plate, beat the eggs, milk and vanilla.
• Dip bread slices into the egg mixture for about a minute per slice, turning once.
• Arrange 2 rows of bread on top of pie filing overlapping slices slightly.
• Mix cinnamon and sugar.
• Brush bread with melted butter and sprinkle with sugar mixture.
• At this point, the dish may be refrigerated overnight, if needed.
• Preheat oven to 350°.
• Bake dish uncovered for 30-35 minutes or until slightly browned.
• Serve fruit side up.

CRANBERRY APPLE HOLIDAY FRENCH TOAST

Steps:

• Combine brown sugar, butter and 1 teaspoon cinnamon in a 9x13 baking dish. Add apples and cranberries. Toss to coat well. Spread evenly in pan.
• Arrange slices of bread atop apple mixture.
• Mix egg substitute, milk, vanilla and remaining cinnamon until well blended.
• Pour egg mixture over bread, soaking it completely.
• Cover and refrigerate overnight (or for at least 1-2 hrs if not made ahead).
• When ready to bake: Cover with foil and bake at 375 degrees for 40 minutes.
• Uncover an bake for an additional 5 minutes.
• Remove from oven and let stand for approximately 5 minutes.
• Serve warm with powdered sugar, whipped cream to taste (We prefer a very light dusting of powdered sugar for the kids and plain for the adults).

APPLE CRANBERRY FRENCH TOAST

Steps:

• Combine brown sugar, butter and 1 teaspoon cinnamon in a 13 x 9 inch baking dish.
• Add apples and cranberries, toss to coat well.
• Spread apple mixture evenly over bottom of baking dish.
• Arrange bread on top.
• Mix eggs, milk, vanilla and remaining 2 teaspoons cinnamon until well blended.
• Pour mixture over bread, soaking bread completely.
• Cover and refrigerate 4 to 24 hours.
• Bake, covered with aluminum foil, in a preheated 375 degree oven for 40 minutes.
• Remove from oven, let stand 5 minutes, serve warm.

BAKED APPLE CRANBERRY FRENCH TOAST

Steps:

• In a small sauce pan, cook brown sugar, butter, and syrup until smooth (sugar dissolved and no longer grainy).
• Pour sugar mixture into a 9x13 baking dish.
• Place apple slices and dried cranberries over syrup in baking dish.
• In a medium bowl, beat eggs, milk, cinnamon, and vanilla until completly combined.
• Take 1 inch slices of bread and dip into egg mixture to coat both sides of bread. Then lay in baking dish over apples and cranberries. Repeat with other slices until baking dish is full.
• Pour remaining egg mixture over bread in dish and spread to fill in any places that look "dry".
• Sprinkle a couple more shakes of cinnamon over bread.
• Bake uncovered for 45 minutes.
• Remove, let cool 5-10 minutes before serving. Cut into squares and serve with homemade whip cream.
• NOTE: actual casserole can be made the night before by letting the bread mixture soak overnight and baking it in the morning.

UPSIDE-DOWN APPLE FRENCH TOAST WITH CRANBERRIES AND PECANS

Steps:

• Preheat oven to 350 degrees F.
• In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay challah slices in mixture to coat and absorb it all, turning occasionally.
• Set a 14-inch skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 minutes.
• While the sugar is melting, peel apples, core and cut into slices. Remove the sugar mix from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple slices so there is a flat surface.
• Lay soaked slices of challah 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 - cut some of the slices if you have too. Sprinkle the top with some brown sugar 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.
• When done, allow to cool for 2 to 3 minutes then invert onto a large plate. Dust with confectioners' sugar, if desired, and serve.
• Chef's Note: FYI - if your cast iron skillet is not seasoned, the cranberries will react with the skillet and turn black.