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Issue 588: Caramel-Apple French Toast

Rivky Kleiman

A decadent way to serve a breakfast classic

Wednesday, April 18, 2018

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Food and prop styling by Janine Kalesis assisted by Simmy Horwitz, Photograohy by Hudi Greenberger

A decadent way to serve a breakfast classic.

INGREDIENTS

SERVES 6

Ingredients
  • 1 cup brown sugar, packed
  • ¼ cup light corn syrup
  • 3 Tbsp butter
  • 2 Cortland apples, peeled and grated 1 Tbsp vanilla sugar
  • 1 tsp lemon juice
  • 1 tsp cinnamon, divided, plus more for sprinkling
  • 1 loaf of French bread or 2 baguettes (I used whole wheat)
  • 2 cups milk
  • 6 eggs
  • 2 tsp vanilla extract
  • dash salt
  • 2 Tbsp sugar


PREPARATION

In a small saucepan, heat the brown sugar, corn syrup, and butter over medium heat until the sugar dissolves. Stir to a syrupy consistency. Pour into a greased 9x13-inch (20x30-cm) baking pan.

Toss grated apples with vanilla sugar, lemon juice, and ½ tsp cinnamon. Spread over the caramel in the pan.

Slice French bread into 1-inch (2-cm) wide slices and lay neatly on top of the shredded apple mixture.

Combine remaining ½ tsp cinnamon with the milk, eggs, vanilla, salt, and sugar and whisk well. Pour over the French bread and sprinkle with additional cinnamon. Cover with aluminum foil and refrigerate overnight.

Preheat oven to 350°F (180°C). Place baking pan in the oven, still covered, and bake for 40 minutes. Uncover and bake an additional 15 minutes.

To serve, use a spatula to lift out each serving. Turn over so the caramel layer is on top. Spoon up extra caramel from the pan and drizzle over French toast.

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