Baked French Toast with Cider Glazed Apples
Sweet and tart, this breakfast bake is perfect for having company over for brunch. Add a dash of spiced rum when glazing apples for an adult crowd.
Makes 8 servings.
Variety Tip: Try substituting other Ontario apples such as Cortland, Crispin, Golden Delicious, Idared or Jonagold apples.
Ingredients
| Batter | ||
| 1 cup | 10% half and half cream | (250 mL) |
| 2 | eggs | |
| 1/3 cup | granulated sugar | (75 mL) |
| 1 tsp | vanilla | (5 mL) |
| Pinch | salt | |
| 8 slices | day-old French bread, about 3/4-inch (2 cm) thick, cut in half diagonally | |
| 2 tbsp | maple syrup | (30 mL) |
| Cider-Glazed Apples | ||
| 2 tbsp | butter | (30 mL) |
| 2 each | Ontario Empire and Macintosh apples, peeled, cored and cut into 1/2-inch (1 cm) thick slices | |
| 1/4 cup | apple cider | (60 mL) |
| 2 tbsp | brown sugar | (30 mL) |
| Mascarpone Cream | ||
| 1/2 cup | mascarpone cheese | (125 mL) |
| 2 tbsp | 35% whipping cream | (30 mL) |
| 1 tbsp | honey | (15 mL) |
Directions
See video demonstration: https://youtu.be/rr-lqxqXQcg
Grease 11- x 7-inch (2L) ceramic or glass baking dish.
In bowl, whisk together cream, eggs, sugar, vanilla and salt. Dip each bread slice in batter to coat; place overlapping slices in prepared pan. Pour any remaining batter over top; refrigerate, covered, for at least 2 hours.
Preheat over to 375ºF (190ºC)
Bake in oven, covered, for 20 minutes. Uncover; bake for 20 minutes longer or until puffy and golden. Drizzle with maple syrup and top with Cider-Glazed Apples. Serve with Mascarpone Cream.
Cider-Glazed Apples: In large heavy-bottomed saucepan, melt butter over medium heat; cook apples, cider and brown sugar, stirring often, for 10 to 12 minutes or until apples are tender and most of the liquid has evaporated.
Mascarpone Cream: Whip mascarpone with whipping cream and honey until light and fluffy.
NUTRITIONAL INFO
Per 1/8 recipe: about 390cal, 7g pro, 23g total fat (12g sat fat), 38g carb, 2g fibre, 105mg chol, 250mg sodium. % RDI: 20% vitamin A, 10% vitamin C, 10% calcium, 6% iron.
print
