Upside-down Apple French Toast |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
This is a simply delicious breaky or brunch item. I used a crusty pecan raisin bread when i made it, and omitted the cranberries. I also added cinnamon to the Carmel sauce it was awesome. It comes from Tyler Florence and is truly delicious. Ingredients:
french toast |
4 eggs |
1 cup whole milk |
1 teaspoon pure vanilla extract |
1/4 teaspoon ground cinnamon |
1/2 loaf challah bread, cut into 1 inch-thick slices or any thick crusty bread i used pecan raisin in the picture |
1/2 stick unsalted butter, cut into small cubes |
1 cup light brown sugar, plus more for sprinkling, divided |
4 granny smith apples |
1/4 cup heavy cream |
1/2 cup pecans |
1/2 cup dried cranberries (i omitted the cranberries in the picture) |
confectioners' sugar, garnish, optional |
Directions:
1. Preheat oven to 350 degrees F.
2. In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay bread slices in mixture to coat and absorb it all, turning occasionally. I even jabbed afork in my bread slices to help absorb more egg mixture.
3. Set a 10-inch skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 minutes. While the sugar is melting, peel apples, core and cut into halves. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple halves so there is a flat surface. Lay soaked slices of bread over the top so it is completely covered - you should be able to arrange the large slices and small slices so there are no gaps See Photo. Sprinkle the top with some brown sugar and place into the preheated oven. Bake in the middle of the oven for 40 to 45 minutes until the top is golden and puffy. See Photo
4. When done, allow to cool for 2 to 3 minutes then invert onto a large plate See Photo. Dust with confectioners' sugar, if desired, and serve. See Photo
5. Chef's Note: FYI - if your cast iron skillet is not seasoned, the cranberries will react with the skillet and turn black.
|
|