Breakfast is served

I don’t know about you, but I love having breakfast for dinner and this particular recipe would be a great candidate, although I gotta’ admit we just had it as our "break the fast" this morning.

Since it requires some refrigerator time before cooking, it’s perfect when you’re entertaining a crowd because it has to be prepped in advance. Fragrant and delicious, this overnight French toast is like eating apple pie, only better. Eggs and milk are combined with a little maple syrup, then poured over French bread and refrigerated for several hours. Topped with sliced granny smith apples and cinnamon sugar, it’s baked for 40 minutes and served along with maple syrup and/or dusted with powdered sugar.

Quite honestly it’s like a cross between between a Dutch Baby pancake and a delicate bread pudding - comfort food taken to an elegant level, it’s creamy, custardy and downright delectable. Complimented by the tart apples, crisp walnuts and sweet maple syrup, it may just win you tons of accolades and a whole bunch of new friends, or at the very least oohs and ahhhs from your significant other.

Give it a try and let me know what you think. One thing I know for sure, there’s a heck of a lot of flavor for very little effort and it made me look like a real kitchen wizard to our friends Jeff and Jeanna. 

 

 

Cinnamon Apple French Toast

8 slices French bread – ½ inch thick

4 eggs

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

1 teaspoon 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.

 

Serves 6

 

Comments

[Nanan]

One word - Yum!

[Sarah G]

What a great recipe. I have only seen the recipes that are savoury rather than sweet for the overnight thingy.

[Kristen]

mmm I'm coming over for breakfast next time!!

[Mags]

I'm saving this recipe for when the kids come to visit next time. I know it's something they'll love!

[June]

Lea - yup, capital letter YUM. Funny the recipe said it served 6 but we only got 4 servings out of it. LOL

Sarah - it is a great one and would be just as wonderful made with croissants instead of french bread too - though higher in calories, but who cares about those anyway.

Kristen - and you'd be more than welcome. I'm pretty sure I can't say anything bad about this one. LOL

Mags - it's a keeper and fabulous with bacon though I can't think of anything that isn't!