APPLE CRANBERRY FRENCH TOAST
Served this as part of brunch for family gathering, it was a huge hit!!24 hrs in frige and 40 minutes cooking. from local newpaper.
Provided by Derf2440
Categories Breakfast
Time P1DT15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine brown sugar, butter and 1 teaspoon cinnamon in a 13 x 9 inch baking dish.
- Add apples and cranberries, toss to coat well.
- Spread apple mixture evenly over bottom of baking dish.
- Arrange bread on top.
- Mix eggs, milk, vanilla and remaining 2 teaspoons cinnamon until well blended.
- Pour mixture over bread, soaking bread completely.
- Cover and refrigerate 4 to 24 hours.
- Bake, covered with aluminum foil, in a preheated 375 degree oven for 40 minutes.
- Remove from oven, let stand 5 minutes, serve warm.
Nutrition Facts : Calories 290.8, Fat 12.1, SaturatedFat 6.6, Cholesterol 117.6, Sodium 269.8, Carbohydrate 39.5, Fiber 2.3, Sugar 23.1, Protein 6.6
CRANBERRY-APPLE FRENCH TOAST
My husband's breakfast club at work raves about this make-ahead French toast. Pop it in the oven in the morning to get your day off to a sweet, bubbly start. -Mara Faulkner, Martinsburg, West Virginia
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Mix first four ingredients and 2 teaspoons cinnamon; toss with apples and cranberries. Transfer to a greased 13x9-in. baking dish., In a large bowl, whisk together eggs, milk, vanilla and remaining cinnamon. Dip bread in egg mixture to moisten; place over fruit, overlapping or trimming slices to fit. Pour remaining egg mixture over bread. Refrigerate, covered, overnight., Preheat oven to 375°. Remove baking dish from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover; bake until bubbly and lightly browned, 10-15 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 295 calories, Fat 10g fat (4g saturated fat), Cholesterol 126mg cholesterol, Sodium 197mg sodium, Carbohydrate 45g carbohydrate (25g sugars, Fiber 2g fiber), Protein 8g protein.
CRANBERRY APPLE HOLIDAY FRENCH TOAST
This recipe was given to me by a co-worker several years ago, but I just found and tried it for the first time, and was amazed with the flavor! It's a great Christmas morning dish, or an easy day-after-Thanksgiving breakfast for guests. The Splenda and egg substitute make for a bit health-friendlier breakfast, too.
Provided by NavyWifenMom
Categories Breakfast
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Combine brown sugar, butter and 1 teaspoon cinnamon in a 9x13 baking dish. Add apples and cranberries. Toss to coat well. Spread evenly in pan.
- Arrange slices of bread atop apple mixture.
- Mix egg substitute, milk, vanilla and remaining cinnamon until well blended.
- Pour egg mixture over bread, soaking it completely.
- Cover and refrigerate overnight (or for at least 1-2 hrs if not made ahead).
- When ready to bake: Cover with foil and bake at 375 degrees for 40 minutes.
- Uncover an bake for an additional 5 minutes.
- Remove from oven and let stand for approximately 5 minutes.
- Serve warm with powdered sugar, whipped cream to taste (We prefer a very light dusting of powdered sugar for the kids and plain for the adults).
CRANBERRY FRENCH TOAST
Provided by Robert Irvine : Food Network
Time 23m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Slice challah bread into thick pieces. Combine cream cheese, sugar, fresh cranberries together. Cut a pocket into the bread and stuff cream cheese mixture inside. Melt butter over medium heat in a saucepan. Beat eggs and milk together in a large bowl. Dip stuffed bread into egg mixture, coating both sides. Place bread in pan, heat 1 to 2 minutes on each side.
UPSIDE-DOWN APPLE FRENCH TOAST WITH CRANBERRIES AND PECANS
Provided by Tyler Florence
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay challah slices in mixture to coat and absorb it all, turning occasionally.
- Set a 10-inch skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 minutes. While the sugar is melting, peel apples, core and cut into halves. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple halves so there is a flat surface. Lay soaked slices of challah over the top so it is completely covered - you should be able to arrange the large slices and small slices so there are no gaps. Sprinkle the top with some brown sugar and place into the preheated oven. Bake in the middle of the oven for 40 to 45 minutes until the top is golden and puffy.
- When done, allow to cool for 2 to 3 minutes then invert onto a large plate. Dust with confectioners' sugar, if desired, and serve.
EGGNOG FRENCH TOAST WITH CRANBERRY-APPLE COMPOTE
Categories Berry Fruit Breakfast Brunch Bake Christmas Cranberry Apple Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Whisk first 4 ingredients in large bowl. Place bread slices in single layer in two 13x9x2-inch glass baking dishes. Pour custard over bread, dividing equally. Cover dishes and refrigerate at least 6 hours or overnight.
- Preheat oven to 450°F. Butter 2 large rimmed baking sheets with some melted butter. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remaining melted butter. Bake 10 minutes. Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer. Place 2 French toast slices on each of 8 plates. Dust generously with powdered sugar; serve with Cranberry-Apple Compote
CRANBERRY-APPLE COMPOTE
Categories Condiment/Spread Sauce Berry Fruit Breakfast Christmas Thanksgiving Vegetarian Cranberry Apple Fall Winter Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 7
Steps:
- Whisk apple cider, corn syrup, and brown sugar in heavy large saucepan. Boil over high heat until reduced to 1 cup, about 15 minutes. Add 4 tablespoons butter; whisk until melted. Remove from heat.
- Melt remaining 4 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; sauté 2 minutes. Add cranberries and 1/2 cup sugar. Stir until cranberries begin to pop, about 2 minutes. Stir in reduced cider mixture. Boil until reduced to syrup consistency, about 6 minutes. Stir in more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.) Transfer compote to bowl and serve warm.
BAKED APPLE CRANBERRY FRENCH TOAST
Make and share this Baked Apple Cranberry French Toast recipe from Food.com.
Provided by Hopkins82
Categories Breakfast
Time 1h
Yield 1 square, 8-10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 471.9, Fat 18.1, SaturatedFat 9.7, Cholesterol 169.1, Sodium 504.6, Carbohydrate 67.8, Fiber 2.9, Sugar 32, Protein 10.7
APPLE-RAISIN FRENCH TOAST CASSEROLE
This is a delicious breakfast dish that my mother likes to prepare for Christmas breakfast. It is easy to prepare, and sets overnight, so in the morning you just put it in the oven and enjoy.
Provided by JRGLUCHOW
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Grease a 9x13 inch baking dish. In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan. Arrange bread slices in an even layer over apples.
- In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with aluminum foil, and refrigerated overnight.
- Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 51.8 g, Cholesterol 115.8 mg, Fat 11.5 g, Fiber 2.3 g, Protein 9 g, SaturatedFat 6.2 g, Sodium 354.3 mg, Sugar 28.2 g
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Category Healthy French Toast RecipesCalories 397 per servingTotal Time 9 hrs 30 mins
- Toss bread, apples and cranberries in the prepared pan. Whisk eggs in a large bowl. Add milk, butter, brown sugar, cinnamon, vanilla and salt; whisk to combine. Pour the custard over the bread mixture. Sprinkle with walnuts. Coat a piece of foil with cooking spray and cover the pan, coated-side down. Place another 9-by-13-inch baking dish on top as a weight. Refrigerate for at least 8 hours or up to 1 day.
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- Bake the casserole, covered, for 45 minutes. Uncover and bake until golden, 20 to 25 minutes more. Let stand for 10 minutes before serving.
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