Breakfast for dinner is always a treat. I made this dish for a get together with friends a few nights ago and it went over exceptionally well. The fresh apples, brown sugar, cinnamon, pecans, maple syrup… Yum! And not hard at all to make.
4 tbsp unsalted butter, divided
4 apples, cored and cut into 1/2″ thick pieces
1 cup brown sugar, divided
1 tsp ground cinnamon, divided
1/4 cup water
20 slices French bread (1/2″ thick and quartered–about 10 oz)
8 eggs
1-3/4 cups half-and-half, divided
1/4 tsp ground nutmeg
1 tbsp lemon zest
1 tsp pure vanilla extract
1/4 cup maple syrup (plus additional for serving, if you like)
1/4 cup chopped pecans (optional)
1) Melt 2 tbsp butter (reserving 2 tbsp) in cast iron skillet over medium heat; add apples, 1/2 cup sugar (reserving 1/2 cup), and 1/2 tsp cinnamon (reserving 1/2 tsp); cook, stirring occasionally, 5 minutes; stir in water and cook additional 5 minutes until apples are caramelized; transfer apples and caramel sauce to bowl and set aside
2) Wipe skillet clean; add 2 tbsp reserved butter to skillet and melt; remove from heat and lay half the bread in bottom of skillet; top with half the apple mixture followed by remaining half of the bread; set aside; cover remaining apple mixture and refrigerate
3) To large bowl add: eggs, 1-1/2 cups half-and-half (reserving 1/4 cup), 1/2 cup reserved sugar, nutmeg, 1/2 tsp reserved cinnamon, lemon zest, and vanilla; beat until well combined; pour over bread/apples in skillet; using the back of a spatula, gently press bread down to saturate; cover skillet with aluminum foil and refrigerate 1-2 hours
4) Preheat oven to 375 degrees
5) Remove skillet from refrigerator and let sit 10-15 minutes; keeping skillet covered with foil, bake apple french toast in oven 30 minutes; remove foil, bake additional 15 minutes
6) Meanwhile remove reserved apple mixture from refrigerator to let it warm up; spoon reserved apple mixture over french toast and bake additional 10 minutes until french toast is firm in center; remove from oven and drizzle with maple syrup and 1/4 cup reserved half-and-half; sprinkle pecans over top, cut in wedges, and serve with additional maple syrup
Servings: 6
Recipe adapted from: Cast Iron Skillet: Big Flavors
Looks absolutely heavenly!
Not a crumb left π
I imagine! Sometimes I think that’s why we photograph our food. Yes, it’s for blogs, and for posting on social media…but it’s also so we can remember the deliciously beautiful meal we gobbled up too quickly π
Hey, I’m definitely on my way over for the scraps! π
DIVINE! I am making this soon!