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)
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)


See video demonstration:

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.