Recipe by LorenWSmith
"The biggest challenge you will have with this recipe is that there is usually never enough. It makes an 11x7-inch pan, and is easily devoured by me and my wife and son. Quick, easy, and oh-so delicious. Top with maple syrup and powdered sugar to your liking."
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1 (8 ounce) loaf
French bread, cut into small cubes
Granny Smith apples - peeled, cored, and cut into small dice
Easy, delicious and not too sweet. I used Multigrain bread that I had on hand and a mix of apples. I definitely will do again and use some nuts and homemade bread. I made extra and poured on some homemade caramel syrup.
Delicious and quite easy!
Delicious variation on French toast, and certainly easy enough. Definitely use Granny Smith or another firm baking apple that will stand up to skillet and then oven, and don't chop the apple too small or it will get lost. I used half of a 16-oz Italian bread loaf (bakery style, not sliced sandwich loaf). Also I used less cream and increased milk with good results. This made a slightly thin layer in a 9x13 pan so I would not recommend anything larger. For even more deliciousness, next time I will add add walnuts or pecans. Thanks for the recipe!
I made a triple recipe of this to serve for a large group, and it was a big hit! Not overly sweet, but lots of great flavor. I only made very minor changes, using gluten-free challa instead of the French bread, and Fuji apples instead of Granny Smith (that's what I had on hand) which I chopped in the food processor with the skins on instead of peeling and dicing. I let it sit in the refrigerator for about an hour before baking, so that all the liquids could soak into the bread really well. The texture and flavor were fantastic, and I'll be making this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Apple French Toast Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 130
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