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BRUNCH
& BREAKFAST MAIN DISHES:
Cinnamon Raisin Overnight French
Toast
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Cinnamon-
Raisin Overnight French Toast |
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A family
favorite...
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APPLE FILLING: |
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2
Tbs |
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butter |
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5
medium |
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Granny Smith apples, peeled cored and
sliced |
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¼
cup |
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packed brown sugar |
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3
Tbs |
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apple juice
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FRENCH TOAST: |
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16
ounce |
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loaf
of sliced cinnamon- raisin bread |
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3
cups |
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whole milk |
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½
tsp |
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salt |
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½
tsp |
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ground cinnamon |
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10
large |
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eggs |
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1
Tbs |
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butter |
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2
Tbs |
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granulated sugar |
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1 |
Prepare
apple filling: Melt butter over medium heat in
12- inch skillet. Add apples and sugar; cook 20
minutes, stirring occasionally. Stir in apple
juice; cook 1 more minute. |
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2 |
Grease 13 x
9-inch baking dish. Arrange ½ of bread slices,
overlapping slightly. |
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3 |
In a medium
bowl, whisk milk, salt, cinnamon and eggs. Pour
½ of egg mixture over bread. Set aside ¼ of
apple filling; cover and refrigerate to spoon on
after baking. Spread remaining apple filling
over bread in an even layer. Arrange remaining
bread slices over apple layer. Pour remaining
egg mixture over top bread layer. Press bread
down with spatula so it absorbs the maximum
amount of egg mixture. Dot bread with butter and
sprinkle with sugar. Cover and refrigerate
overnight. |
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4 |
To bake:
Preheat oven to 325°F. Uncover dish and bake 50
to 55 minutes or until knife inserted in center
comes out clean. Reheat remaining apple mixture
in microwave. Spoon over top to serve. |
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Servings: 12 |
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