Baked Apple French Toast Recipes

Steps:

• Arrange 10 slices of bread in a greased 13x9-in. baking dish. Spread with pie filling; top with remaining bread. In a large bowl, whisk the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast. , Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.

Steps:

• Melt the butter in a large skillet and add apples.
• Cook and stir for 5 minutes.
• Add brown sugar, water, and cinnamon and continue to cook and stir for 10 minutes until apples are tender.
• Spoon mixture into 13x9 baking dish.
• Cover apples with bread slices, making sure to cover the entire surface.
• Trim the bread to fit if you must.
• Beat eggs until foamy, then beat in milk and vanilla.
• Pour egg mixture over the bread slices.
• Cover the dish with plastic wrap and refrigerate overnight.
• In the morning, remove the dish from the refrigerator and let it stand while oven is preheated to 375 F.
• Bake uncovered for 35 minutes, or until bread is golden and firm.
• Let sit 10 minutes before serving.
• To serve on a platter, run a knife around the edges of the casserole, place platter on top of casserole, and carefully flip.
• To serve individually, use a spatula to remove serving, place serving plate on top of serving and carefully flip so apple side is up.

Steps:

• In a skillet over medium heat, melt butter and add apples. Stir occasionally until tender.
• Add brown sugar and corn syrup.
• Cook over low heat until sugar is dissolved.
• Pour into buttered 9-by-13-inch baking pan.
• Arrange bread slices over apple mixture.
• In bowl, beat eggs, milk, vanilla, salt and cinnamon until blended.
• Pour mixture evenly over mixture in pan.
• Cover with foil or plastic wrap and refrigerate overnight.
• Next morning, preheat oven to 375 degrees.
• Remove cover and bake for 35-45 minutes or until firm and brown.
• Cool for 5 minutes, then flip onto large platter or foil covered cookie sheet with 1-inch edge.

Steps:

• Grease a 9 x 13 baking dish.
• Spread pie filling in dish.
• In a pie plate, beat the eggs, milk and vanilla.
• Dip bread slices into the egg mixture for about a minute per slice, turning once.
• Arrange 2 rows of bread on top of pie filing overlapping slices slightly.
• Mix cinnamon and sugar.
• Brush bread with melted butter and sprinkle with sugar mixture.
• At this point, the dish may be refrigerated overnight, if needed.
• Preheat oven to 350°.
• Bake dish uncovered for 30-35 minutes or until slightly browned.
• Serve fruit side up.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 7x11-inch baking dish with cooking spray.
• Beat eggs, half-and-half, milk, white sugar, and vanilla extract together in a large bowl; add bread cubes and stir to coat. Let soak until bread is moist, at least 10 minutes.
• Melt butter in a skillet over medium heat. Stir apples and brown sugar into the melted butter to moisten the sugar completely; add cinnamon and cook, stirring regularly, until the apples are warmed yet still firm, 5 to 7 minutes.
• Stir apple mixture into the bread mixture; pour into the prepared baking dish.
• Bake in preheated oven until golden on top and still somewhat soft in the center, 35 to 45 minutes.

Steps:

• Preheat oven to 375 F.
• Peel, core, and cut each apple into 3/4 inch thick wedges. Place the apple wedges in a large mixing bowl, and toss gently with the lemon juice to prevent discoloration. Peel the bananas, and slice them crosswise 3/4 inch thing. Add the bananas to the apples and toss to coat evenly with lemon juice. Sprinkle the cinnamon over the fruits and toss well to combine.
• Melt butter in a large skillet over medium-high heat. Add the fruit and saute until tender, about 30 seconds. Add the brown sugar and maple syrup and cook until the sugar is dissolved, 30 seconds longer, remove from heat.
• Pour the contents into a lightly buttered, non-reactive, 9- inch round baking dish. In a medium size bowl, beat the eggs, then stir in the milk and vanilla. Dip the bread slices into the egg mixture just to moisten (both sides), then place them over the fruit in a single layer in the pan, making sure to cover the fruit entirely. Pour any leftover egg mixture over the bread. Let the mixture sit for 10 minutes. (This can be prepared up to this point in advance, covered and refrigerated overnight)
• Bake the French toast, uncovered until the top is golden, 30-35 minutes. Cool for 5 minutes. Place a serving tray over the pan, and carefully turn them over to unmold the French toast. Spoon any syrup or fruit left in the pan over the bread, and serve at once.

Steps:

• In a small saucepan, combine the brown sugar, butter and corn syrup; cook and stir over medium heat until thickened. Pour into a greased 13x9-in. baking dish; top with half of the pecans, a single layer of bread and remaining pecans. Arrange apples and remaining bread over the top. , In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until lightly browned., In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat until thickened. Serve with French toast.

Steps:

• Spray a 9x13-inch casserole dish with cooking spray.
• Mix brown sugar, butter, and 1 teaspoon cinnamon in the bottom of the prepared casserole dish. Add apples, cranberries, and pecans; toss to coat. Evenly spread apple mixture to cover bottom of dish.
• Arrange bread slices atop apple mixture, overlapping slightly until apple layer is completely covered.
• Whisk egg substitute, skim milk, vanilla extract, and 2 teaspoons cinnamon in a bowl; evenly pour over bread slices. Cover dish with aluminum foil and refrigerate 4 to 24 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake the covered casserole dish in the preheated oven for 40 minutes. Remove aluminum foil and continue baking until lightly browned and egg mixture is set, about 5 more minutes. Let cool 5 minutes before serving.

Steps:

• In a small saucepan, combine the brown sugar, butter and syrup. Cook over medium heat for 5-7 minutes or until thickened. Pour into an ungreased 13x9-in. baking dish. Arrange apples over top., In a large bowl, beat eggs, milk and vanilla. Dip bread slices into the egg mixture 1 minute; place over apples. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 35-40 minutes. Meanwhile, in a small saucepan, combine syrup ingredients; heat through. Serve with French toast.

Steps:

• In a small sauce pan, cook brown sugar, butter, and syrup until smooth (sugar dissolved and no longer grainy).
• Pour sugar mixture into a 9x13 baking dish.
• Place apple slices and dried cranberries over syrup in baking dish.
• In a medium bowl, beat eggs, milk, cinnamon, and vanilla until completly combined.
• Take 1 inch slices of bread and dip into egg mixture to coat both sides of bread. Then lay in baking dish over apples and cranberries. Repeat with other slices until baking dish is full.
• Pour remaining egg mixture over bread in dish and spread to fill in any places that look "dry".
• Sprinkle a couple more shakes of cinnamon over bread.
• Bake uncovered for 45 minutes.
• Remove, let cool 5-10 minutes before serving. Cut into squares and serve with homemade whip cream.
• NOTE: actual casserole can be made the night before by letting the bread mixture soak overnight and baking it in the morning.

Steps:

• Spray an 8x8-inch baking dish with cooking spray to coat. Layer 4 slices bread on the bottom of the baking dish; sprinkle with 1/2 of the apples. Repeat layers.
• Combine eggs, half-and-half, milk, sugar, vanilla extract, cinnamon, and nutmeg in a bowl. Mix well. Pour over the bread. Cover with foil and refrigerate, 8 hours to overnight.
• Pull out of the refrigerator 1 hour before baking.
• Preheat the oven to 400 degrees F (200 degrees C). Mix butter, brown sugar, pecans, maple syrup, cinnamon, and nutmeg together in a bowl. Spread over the top layer of apples.
• Bake in the preheated oven until puffed and golden, 30 to 40 minutes.

Steps:

• Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
• Sprinkle brown sugar and cinnamon evenly over melted butter.
• Arrange bread in two layers over brown sugar mixture.
• Beat eggs, milk, and salt in a bowl; pour over bread.
• Cover and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes.

Steps:

• For cranberries and apples--whisk together the apple cider, corn syrup, and brown sugar in a large heavy saucepan set over high heat.
• Boil until reduced to 1 cup, about 15 minutes.
• Whisk in 4 tbsp of the butter until melted.
• Remove from the heat and set aside.
• Melt the remaining 4 tbsp butter in a large heavy frying pan over medium heat until hot.
• Add the apples and saute, stirring 2 minutes.
• Add the cranberries and sugar, and stir until the cranberries begin to pop, about 2 minutes.
• Stir in the reduced cider mixture and cook until the mixture has reduced to a syrup-like consistency, about 6 minutes.
• Taste and stir in more sugar, if desired.
• For the eggnog french toast--arrange the bread slices in a 13 x 9 inch baking dish.
• Whisk together the eggnog, nutmeg, and cinnamon in a bowl.
• Pour the mixture over the bread.
• Cover the pan with plastic wrap and refrigerate for 6 hours or overnight.
• Arrange a rack in center of oven; preheat oven to 450°.
• Butter a large, rimmed baking sheet with some of the melted butter.
• Using a metal spatula, transfer the bread slices to the baking sheet.
• Brush the bread with the remaining melted butter.
• Bake for 10 minutes, and then turn and bake until golden brown on the outside, and still soft inside, 5-6 minutes.
• Watch carefully so they do not burn.
• Arrange two slices on each of six dinner plates and mound the warm fruits on top.
• Dust generously with powdered sugar and serve.

Steps:

• In a large skillet, saute the apple, brown sugar and cinnamon in 1 tablespoon butter until apple is tender. , In a shallow bowl, whisk the egg, milk and vanilla. Dip both sides of bread in egg mixture., In a large skillet, melt remaining butter over medium heat. Cook bread on both sides until golden brown. Serve with apple mixture and maple syrup if desired.

Steps:

• Set a rack in the lower third of the oven and preheat to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place apples in a saucepan; cover with water. Bring to a boil; allow to cook for 2 to 3 minutes. Drain apples and toss with white sugar and cinnamon. Set aside.
• Melt butter with brown sugar and 1 tablespoon of water in a saucepan over medium-low heat. Add walnuts and simmer for 10 minutes. Pour into the prepared baking pan and let cool, about 10 minutes.
• Cover butter mixture with a layer of bread. Spread apple mixture evenly on top.
• Beat eggs, milk, and vanilla extract together in a large mixing bowl. Dip remaining bread slices in egg mixture, then place in a layer over the apple mixture. Pour remaining egg mixture over bread, filling the pan nearly to the top.
• Bake in the preheated oven until golden and puffed and a knife inserted into the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool for 10 minutes, then turn out onto a cookie sheet. Slice and serve.