Apple French Toast Bake
Apple French Toast Bake
Submitted by Lori Martenson, Fustini's Holland
Soups and Breads
Ingredients
- One 1-lb challah or mix of leftover high quality bread
- 5 large eggs
- 1-1/2 cups half & half
- 5 tablespoons Iron Fish Bourbon Barrel Aged Maple Syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Confectioners' sugar and/or maple syrup for garnish
- 4 tablespoons unsalted butter
- 4 large apples, peeled and diced
- 1 tablespoon Fustini’s Michigan Apple Balsamic Vinegar
- 1/4 cup + 2 tablespoons packed dark brown sugar
- 6 tablespoons Iron Fish Bourbon Barrel Aged Maple Syrup
- 1 teaspoon ground cinnamon
Directions
- Butter a 9 x 13-inch or 3-QT baking dish. Cut the bread into into 1 inch cubes. In a large bowl, whisk together the eggs, half &, half, Iron Fish Maple Syrup, vanilla, and salt. Toss the cubes bread in the custard mixture and spread evenly in the prepared baking dish. Be sure the entire bottom of the dish is covered with the bread. Pour any remaining custard over the bread. Set aside.
- Preheat the oven to 350°,F and set an oven rack in the middle position. Spoon the apple topping evenly over the bread, making sure not to leave any of the syrup behind. (If not baking immediately, cover the dish with plastic wrap and refrigerate overnight.) Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking until puffed and golden, about 20 minutes more. Remove from the oven and, using a fine sieve, dust with the confectioners' sugar. Serve with maple syrup.
- In a large sauté, pan, melt the butter over medium heat. Add the apples, Fustini&rsquo,s Michigan Apple Vinegar, brown sugar, Iron Fish Maple Syrup, and cinnamon. Cook, stirring frequently, until the apples are softened and the sugar-syrup is thickened, about 8 minutes.
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