Apple Cinnamon French Toast Recipes

Steps:

• In a small bowl, mix brown sugar, butter and 1 teaspoon cinnamon; pour into a greased 13x9-in. baking dish. Top with apples and cranberries. Arrange bread slices over fruit. In a small bowl, whisk eggs, milk, vanilla and remaining cinnamon; pour over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, covered, 40 minutes. Bake, uncovered, 20-25 minutes longer or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. To serve, invert onto a serving platter.

Steps:

• Cut the bread into 1-inch (2 ½ cm) cubes.
• Dice peeled apples into small bite-size pieces.
• Preheat the oven to 350˚F (180˚C).
• In a medium bowl, mix together the bread, apples, sugar, and cornstarch.
• In a separate bowl, whisk together the eggs, milk, vanilla, and cinnamon.
• Pour egg mixture into the bread bowl.
• Give the ingredients a good stir, then pour into a 9x13-inch (33 cm X 23 cm) greased baking tray.
• Drizzle with maple syrup.
• Bake for 45 minutes or until golden brown.
• Enjoy!

Steps:

• Place bread in a 13-in. x 9-in. baking dish. Combine eggs, milk, 1/3 cup sugar and vanilla; pour half over bread. Top with half of the apples. Combine cinnamon, nutmeg and remaining sugar; sprinkle half over apples. Top with the remaining apples. Pour remaining egg mixture over apples and sprinkle with remaining sugar mixture. Dot with butter. Cover and chill 8 hours or overnight. remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

Steps:

• Spray a 9x13-inch casserole dish with cooking spray.
• Mix brown sugar, butter, and 1 teaspoon cinnamon in the bottom of the prepared casserole dish. Add apples, cranberries, and pecans; toss to coat. Evenly spread apple mixture to cover bottom of dish.
• Arrange bread slices atop apple mixture, overlapping slightly until apple layer is completely covered.
• Whisk egg substitute, skim milk, vanilla extract, and 2 teaspoons cinnamon in a bowl; evenly pour over bread slices. Cover dish with aluminum foil and refrigerate 4 to 24 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake the covered casserole dish in the preheated oven for 40 minutes. Remove aluminum foil and continue baking until lightly browned and egg mixture is set, about 5 more minutes. Let cool 5 minutes before serving.

Steps:

• Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Arrange 5 of the bread slices in baking dish, trimming to fit if necessary. Spoon apples evenly over bread; top with remaining 5 bread slices.
• In large bowl, beat eggs, half-and-half, 1/4 cup of the sugar and the vanilla until smooth. Slowly pour mixture over bread. In small bowl, mix 1 cup sugar, the pecans, 3 teaspoons of the cinnamon and 1 teaspoon of the nutmeg. Sprinkle over bread. Cover; refrigerate 8 hours or overnight.
• Heat oven to 350°F. Bake French toast covered 30 minutes. Uncover; bake 35 to 45 minutes longer or until knife inserted halfway between center and edge comes out clean and top is golden brown. Let stand 10 minutes.
• Meanwhile, in 2-quart saucepan, mix remaining 1 cup sugar, the flour, cider, and remaining 1/4 teaspoon cinnamon and nutmeg. Heat to boiling; reduce heat to low. Add butter; cook and stir until melted. Cut French toast into 12 squares; serve with syrup.

Steps:

• Spray an 8x8-inch baking dish with cooking spray to coat. Layer 4 slices bread on the bottom of the baking dish; sprinkle with 1/2 of the apples. Repeat layers.
• Combine eggs, half-and-half, milk, sugar, vanilla extract, cinnamon, and nutmeg in a bowl. Mix well. Pour over the bread. Cover with foil and refrigerate, 8 hours to overnight.
• Pull out of the refrigerator 1 hour before baking.
• Preheat the oven to 400 degrees F (200 degrees C). Mix butter, brown sugar, pecans, maple syrup, cinnamon, and nutmeg together in a bowl. Spread over the top layer of apples.
• Bake in the preheated oven until puffed and golden, 30 to 40 minutes.

Steps:

• Peel, core and cut apples into 1/4" thick slices. Heat butter in a saute pan until foamy; add apples and cook until tender (about 10 minutes).
• Turn off heat and stir in brown sugar, cinnamon and nutmeg. Set aside.
• Toast bread. Cut slices in half on the diagonal, making triangles.
• Butter a 13x9 baking dish and arrange bread triangles in 2 rows, overlapping. (There was no photo for this, and I couldn't figure out the best way to do it -- I ended up with an arrangement that looked like two Flying Geese quilt borders, going opposite directions.).
• Beat eggs in a medium bowl; add sugar, milk and vanilla and beat well. Pour custard mixture over bread. Spoon apples over top. Cover and refrigerate over night.
• The next morning, heat oven to 350. Uncover baking dish and bake 60 minutes, until custard is set and doesn't shimmy when you tap it.
• Let dish rest for 10 minutes when you take it out of oven. The original recipe says to serve in squares -- hah! Serve by spoonful; there wasn't any chance that I was going to get this out of the pan in nice, neat squares. Serve with honey butter, maple syrup, or nothing -- it's quite sweet, and the apples create a lovely topping.

Steps:

• For the toast: Mix all ingredients except bread.
• Spray a skillet with non-stick spray and heat to medium-high.
• Dip bread in batter to coat, and place in skillet.
• Cook until browned, flip, and cook the other side.
• For the sauce: Melt butter and sugar in saucepan.
• Add water, cinnamon, and apples.
• Cook on low heat for 8 to 10 minutes, until tender.
• Serve on top of or on the side of the toast.