- 6 tablespoons butter
- 3 pounds Granny Smith apples, peeled, quartered and thinly sliced
- 3/4 cup granulated sugar
- 1 teaspoon cinnamon
- 8 slices French bread, sliced 3/4 inch thick
- 7 eggs
- 1/2 teaspoon vanilla
- 1/4 teaspoon freshly grated nutmeg
- 1 cup milk
- 1/2 cup heavy cream
Melt the butter in a large sauté pan and add the sliced apples. Top the apples with sugar and cinnamon and stir to incorporate. Sauté over medium heat until the apples are limp and translucent, about 10 minutes, stirring frequently so they don’t scorch.
Pour the apples into a 9 x 13-inch glass ovenproof baking dish. Top with the sliced French bread. Fill any spaces with small pieces of sliced bread so that entire surface is covered. Whisk the eggs with vanilla, nutmeg, milk and cream. Pour the mixture over the bread evenly so that all the pieces absorb the liquid. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 400 degrees F. Bake the French toast for 25 minutes or until the bread is golden and the custard is set. Invert carefully onto a sheet pan and cut into squares to serve, apple-side up. You may add the syrup of your choice and a dollop of crème fraiche.
Recipe reprinted by permission of <I>Shelburne Inn & China Beach Retreat, WA<. All rights reserved.
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