Rustic Apple French Toast Bake

Serves 8-10     adjust servings

 Reprinted with permission from Gibbs-Smith Publishers. 

Ingredients

  • FRENCH TOAST
  • 1 day-old baguette
  • 2 1/2 cups whole milk
  • 1 cup heavy whipping cream
  • 9 large eggs
  • 1/4 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon kosher salt

APPLE TOPPING

  • 5-6 large baking apples (such as Macoun or Granny Smith), peeled, cored, and thinly sliced
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup pure maple syrup, plus more for drizzling
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, melted

STRUESEL TOPPING

  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 cup granulated maple sugar
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • powdered sugar, for dusting

Instructions

 Prepare a 9x13-inch ceramic baking dish by spraying with cooking spray or brushing with softened butter. 

FRENCH TOAST: Cut the baguette into 1-inch-thick slices and transfer them to the baking dish. In a medium bowl, whisk together the milk, cream, and eggs. Whisk in the maple syrup, vanilla, cinnamon, nutmeg, and salt. Pour the egg mixture over the bread. 

APPLE TOPPING: Place the apple slices in a medium bowl and toss with the lemon juice, maple syrup, cinnamon, and butter. Spread the apple mixture evenly over the bread. Cover the baking dish with plastic wrap and refrigerate overnight. 

STREUSEL TOPPING: Place all the ingredients in a bowl and combine well with your hands. Cover with plastic wrap or transfer to a ziplock bag and set aside. 

When ready to cook, sprinkle on the streusel topping, and then place the baking dish in the oven and set the temperature to 375 degrees F. (Do not preheat the oven, or you may crack the dish.) Bake for 65-70 minutes, until the apples are soft and the eggs are set. The casserole is done when a butter knife inserted in the center comes out clean. 

Remove from oven, scoop into serving bowls, dust with powdered sugar, and drizzle with additional maple syrup. 

Recipe Notes

 I swapped turbinado sugar for the maple sugar! 

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