This easy baked french toast recipe was adapted from a Whole Foods Market recipe for Baked Panettone French Toast. I prepared it for Christmas Eve Morning, when I knew I'd be busy with last minute preparations, and still wanted to sit down to a hot, filling breakfast. This recipe was a snap to prep the night before, and in less than an hour, went from fridge to table in the morning. It was exactly what I needed for Christmas Eve Morning and will be a great go-to breakfast for feeding a crowd of hungry swimmers after morning practice!
- 6 Tbsp butter or margarine, melted and divided
- ½ cup brown sugar
- 1 Tbsp water
- 2 large apples (Granny Smith or Braeburn work well), peeled, cored, & thinly sliced
- ½ cup dried cranberries or raisins
- 6 thick slices Raisin Bread, cut in half
- 4 eggs
- 1.5 cups milk
- ½ tsp cinnamon
Melt 4 Tbsp butter (or margarine) and mix with brown sugar and water. Spread in the bottom of 9x13 baking pan and set aside. Saute apple slices in remaining 2 Tbsp butter for 6-8 minutes, or until soft. Arrange apples on top of brown sugar mixture in pan and sprinkle cranberries evenly on apples. Lay bread slices on top of fruit. Set aside to allow apples to cool slightly. Mix eggs, milk, and cinnamon together. Pour over bread in pan. Cover and chill overnight. In the morning, preheat oven to 350 degrees and bake for 40 minutes, or until toast is browned and egg mixture has set. Allow to cool 10 minutes before serving. Enjoy!