"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Baked Apple French Toast Recipe

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This recipe for Baked Apple French Toast, by , is from The Martin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelly Buhr
Added: Monday, September 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lg. loaf Pepperidge Farm French Bread
3 c. milk
8 eggs
3/4 c. sugar, divided
1 Tbsp. vanilla extract
4-5 Granny Smith apples
2 tsp. cinnamon
2 Tbsp. butter or margarine
Maple Syrup

Directions:
Directions:
Cut bread into 1 1/2" slices and arrange closely in a single layer in a greased 9x13 pan. Beat eggs lightly. Beat in milk, 1/4 c. sugar and vanilla. Pour HALF of egg/milk mixture over bread. Peel, core, and slice apples and arrange evenly over bread. Pour remaining egg/milk mixture over apples. Mix remaining 1/2 c. sugar and cinnamon and sprinkle over apples. Dot with butter. Bake @ 400 for 35-40 minutes. Cut into squares. Serve with syrup.

 

 

 

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