Fall Favorites

French Toast: Baked with Apples & Raisins

Ingredients

  • 1 loaf Italian, sour dough or French bread
  • 1 c. brown sugar
  • 1/2 c. butter, melted
  • 2 t. cinnamon, divided
  • 1-1/2 c. milk
  • 6 large eggs
  • 1 Tbls. pure vanilla
  • 3 granny smith apples, peeled, cored & thinly sliced
  • 1/2 c. raisins
  • Syrup optional, not needed

Instructions

Combine brown sugar, butter and 1 t. cinnamon in a lightly greased 9 x 13-inch baking dish (see note below). Add apples and raisins; toss to coat well. Spread apple mixture evenly over bottom of baking dish.

Cut bread slices into 1/4ths and arrange layering and overlapping until pan is filled.

Mix eggs, milk, vanilla and remaining 1 teaspoon of cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover and refrigerate overnight.

Bake, covered with aluminum foil in a preheated 375 degree oven, for 40 minutes. If using a glass pan, bake at 350 degrees. See note below.

Uncover and bake an additional 10 - 15 minutes.

Remove from oven; let stand 5 minutes and serve warm with pan juices or syrup.

NOTE: Do not put glass pan in hot oven. Place pan in oven, turn oven on to 350 degrees and bake 50 minutes instead of 40.