Food recipes
Baked Spiced Apple French Toast
Baked Spiced Apple French Toast Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d egg, white, raw, fresh honey vanilla extract salt, table wheat flours, bread, unenriched apples, raw, with skin r...
Baked Spiced Apple French Toast
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg, white, raw, fresh
honey
vanilla extract
salt, table
wheat flours, bread, unenriched
apples, raw, with skin
raisins, seeded
spices, cinnamon, ground
spices, nutmeg, ground
sugars, powdered
Directions:
Whisk milk, egg whites, honey, vanilla and salt in a medium bowl.
Trim crusts off 4 slices of bread and set aside.
Cut the crusts and the remaining bread into 1-inch pieces.
Toss with dried apples, raisins, cinnamon and nutmeg in another large bowl.
Coat a 9-by-9-inch or 7-by-10 inch baking pan with cooking spray.
Transfer the bread mixture into the pan.
Lay the reserved crustless slices evenly on top, trimming to fit.
Whisk the milk mixture again, then pour evenly over the bread.
Press the bread down with the back of a wooden spoon, and make sure its evenly moist.
Cover with parchment paper, then foil papper, and refrigerate for at least 10 hours or up to 1 day.
Preheat oven to 350F.
Bake the casserole, covered, for 40 minutes.
Uncover and keep baking until puffed, set and lightly browned, about 22 minutes more.
Let stand for 10 minutes on a wire rack, dust with confectioners sugar.
Serve warm.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg, white, raw, fresh
honey
vanilla extract
salt, table
wheat flours, bread, unenriched
apples, raw, with skin
raisins, seeded
spices, cinnamon, ground
spices, nutmeg, ground
sugars, powdered
Directions:
Whisk milk, egg whites, honey, vanilla and salt in a medium bowl.
Trim crusts off 4 slices of bread and set aside.
Cut the crusts and the remaining bread into 1-inch pieces.
Toss with dried apples, raisins, cinnamon and nutmeg in another large bowl.
Coat a 9-by-9-inch or 7-by-10 inch baking pan with cooking spray.
Transfer the bread mixture into the pan.
Lay the reserved crustless slices evenly on top, trimming to fit.
Whisk the milk mixture again, then pour evenly over the bread.
Press the bread down with the back of a wooden spoon, and make sure its evenly moist.
Cover with parchment paper, then foil papper, and refrigerate for at least 10 hours or up to 1 day.
Preheat oven to 350F.
Bake the casserole, covered, for 40 minutes.
Uncover and keep baking until puffed, set and lightly browned, about 22 minutes more.
Let stand for 10 minutes on a wire rack, dust with confectioners sugar.
Serve warm.