Apple-Cinnamon French Toast

4 Ratings

2 Reviews

Prep 25 min
Total 9 hr 50 min
Servings 12

Expecting a crowd for brunch? This is a simple, hearty and delicious dish to serve. MORE+ LESS-

By Betty Crocker Kitchens

Updated July 20, 2011

Make with

Gold Medal Flour

Ingredients

slices whole-grain bread

medium cooking apples, peeled, cubed (4 cups)

eggs

2 1/2

cups half-and-half

2 1/4

cups sugar

tablespoon vanilla

cup chopped pecans

3 1/4

teaspoons ground cinnamon

1 1/4

teaspoons ground nutmeg

tablespoons Gold Medal™ all-purpose flour

cups apple cider

1/4

cup butter or margarine

Steps

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1

Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Arrange 5 of the bread slices in baking dish, trimming to fit if necessary. Spoon apples evenly over bread; top with remaining 5 bread slices.
2

In large bowl, beat eggs, half-and-half, 1/4 cup of the sugar and the vanilla until smooth. Slowly pour mixture over bread. In small bowl, mix 1 cup sugar, the pecans, 3 teaspoons of the cinnamon and 1 teaspoon of the nutmeg. Sprinkle over bread. Cover; refrigerate 8 hours or overnight.
3

Heat oven to 350°F. Bake French toast covered 30 minutes. Uncover; bake 35 to 45 minutes longer or until knife inserted halfway between center and edge comes out clean and top is golden brown. Let stand 10 minutes.
4

Meanwhile, in 2-quart saucepan, mix remaining 1 cup sugar, the flour, cider, and remaining 1/4 teaspoon cinnamon and nutmeg. Heat to boiling; reduce heat to low. Add butter; cook and stir until melted. Cut French toast into 12 squares; serve with syrup.

While the French toast is baking, cook some bacon or sausages and toss a fruit salad to complete the meal.

Nutrition Facts

Serving Size: 1 Serving (1 Square and 2 Tablespoons Syrup)

Calories: 520
Calories from Fat: 190

% Daily Value

Total Fat: 21g; 32%
Saturated Fat 8g 40% Trans Fat 1/2g
Cholesterol: 170mg; 57%
Sodium: 250mg; 10%
Potassium: 330mg; 10%
Total Carbohydrate: 70g; 23%
Dietary Fiber 4g 17% Sugars 54g
Protein: 11g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 2%; 2%
Calcium: 15%; 15%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;