Here's another do-ahead breakfast that's great to have when you're entertaining because it has to hit the refrigerator overnight. Really just a glorified bread pudding, we've bragged about it before but it's time for a reminder. After all, aren't the best things worth repeating?
Simply half inch slices of french bread soaked overnight in an egg/milk/maple syrup mixture, it's topped in the morning with slices of apple and cinnamon sugar and dabbed with butter before hitting the oven to bake just long enough so you've time to cook sausages, set the table and pour mimosas. Our weekend visitors loved it and I'm sure you will too.
Cinnamon Apple French Toast adapted from Jackson Hole Cooks
8 slices French bread – ½ inch thick
2 cups milk
1/4 cup maple syrup
Spray a 9x13” casserole dish with cooking spray. Arrange bread slices without overlapping. Whisk together eggs with milk and maple syrup. Pour over bread slices. Cover and refrigerate overnight.
3 large granny smith apples, peeled, cored and cut into thin slices
1/2 cup granulated sugar
2 teaspoons cinnamon
1 tablespoon butter, cut into small pieces
1/2 cup chopped walnuts (optional)
Preheat oven to 400. Arrange the apple slices on top of bread. Combine sugar and cinnamon and sprinkle on top of apples. Top with butter. Sprinkle with walnuts. Bake for 40 minutes. Let sit for 10 minutes before serving. Serve with maple syrup. Makes 6 servings
Oh...and try this orange flavored version too. It's amazing!