APPLE RAISIN FRENCH TOAST
- 2 large Granny Smith apples
- 5 tablespoons butter
- 1 cup dark brown sugar
- 2 tablespoons dark corn syrup
- 2 teaspoons cinnamon
- 8 1-inch thick slices of baguette
- 3 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla
- 1 cup golden raisins
The day before serving: peel and slice apples. Grease a 13X9-in baking dish.
In a large, heavy skillet, melt butter over med heat. Add apples and cook,
stirring occasionally, until tender.
Add brown sugar, corn syrup, raisins and cinnamon. Cook, stirring until
sugar dissolves. Pour the mixture into the baking pan and spread to an even
layer, arranged apple slices in concentric circles.
Arrange bread slices in a layer on top. In a med bowl, beat eggs, milk and
vanilla with a fork until combined; pour over bread. Sprinkle tops of bread
with cinnamon and powdered sugar. Cover with plastic wrap and chill
Before serving: Preheat oven to 375'F. Remove plastic wrap from pan and bake
for 35-40 min until the mixture is firm and the bread is golden. Let cool
for 5 min. Invert in a serving tray over the baking pan and carefully flip
both so that the apple layer is on top. Spoon any apple slices or syrup that
remain in the pan over the top.