Upside Down Baked Apple French Toast Recipes

Steps:

• Prepare the night before.
• Combine butter, brown sugar and water in saucepan, and heat on medium until bubbling stirring frequently.
• Place in 9x13 inch pan and allow to cool for 20-30 minutes.
• Peel and core apple slices, and place slices in rows together overlapping on top of sauce in pan.
• Sprinkle with raisins and cinnamom.
• Cut bread 1 - 1 1/2 inches thick.
• Place bread on top of apples.
• Mix together milk, eggs, and vanilla and pour over bread.
• Cover and refrigerate overnight.
• Bake at 350 degrees for 60 minutes or until golden brown.
• Serve upside down.
• Spoon sauce in pan over French toast.

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.

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.

Steps:

• 1. Combine butter, brown sugar & water in saucepan and heat on medium until bubbling stirring frequently. Pour this mixture into a 9x13" pan and allow to cool 20-30 minutes.
• 2. Place sliced apples over brown sugar mixture in bottom of pan in rows close together, overlapping is fine. Sprinkle with cinnamon, nutmeg & raisins if desired.
• 3. Place sliced bread on top of apples. Mix eggs, milk & vanilla and pour over bread.
• 4. Cover & refridgerate overnight or for at least 3 hrs. to let the bread throughly absorb the egg mixture.
• 5. Bake at 350 for 1 hour or until golden and crispy on top. Invert onto platter for serving. If any apples stick you can remove them with a spatula and just arrange on top.
• 6. Creme topping is optional but delicious! Just whip all ingredients on high until thickened and serve a generous spoonful on top of each serving.

Steps:

• Arrange 10 slices of bread in a greased 13x9-in. baking dish. Spread with pie filling; top with remaining bread. In a large bowl, whisk the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast. , Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.

Steps:

• Place brown sugar, corn syrup and butter into a large skillet over medium heat. Stir until melted and just starting to bubble. Stir in apples and cook for 5 minutes. Reduce heat to low and set aside.
• In a large bowl, whisk the eggs, milk vanilla and salt until well combined. Spray 4 large (2-Cup capacity) ramekins with nonstick cooking spray. Divide apple mixture evenly into ramekins then place 2 pieces of cinnamon bread over top, pressing gently. Pour egg mixture evenly over each ramekin. Cover and refrigerate overnight.
• Preheat oven to 350 degrees . Uncover each ramekin and bake in oven for 40-50 minutes or until toothpick comes out clean from center of each. Remove from oven and let cool for 10 minutes. Carefully place your serving plate on top of ramekin and flip over so that apples are now on top. Serve warm.