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.
|1 cup||10% half and half cream||(250 mL)|
|1/3 cup||granulated sugar||(75 mL)|
|1 tsp||vanilla||(5 mL)|
|8 slices||day-old French bread, about 3/4-inch (2 cm) thick, cut in half diagonally|
|2 tbsp||maple syrup||(30 mL)|
|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)|
|1/2 cup||mascarpone cheese||(125 mL)|
|2 tbsp||35% whipping cream||(30 mL)|
|1 tbsp||honey||(15 mL)|
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.
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