- Hands-on time:
- 15 mins. to 25 mins.
- Baking time:
- 40 mins. to 1 hrs 10 mins.
- Total time:
- 55 mins. to 1 hrs 35 mins.
- about 8 to 12 servings
We love this prepare-ahead breakfast casserole for its creamy, warm insides and cinnamon-y apple topping. We also think that a layer of cooked breakfast sausage between the bread and the apples would be mighty tasty. Our thanks to longtime King Arthur friend Janet Matz for this recipe.
- 1 baguette, about 18" to 20" long (12 ounces)
- 8 large eggs
- 3 cups milk
- 1/3 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Confectioners' sugar, glazing sugar, or cinnamon-sugar
- maple syrup
- 1) Lightly butter a 9" x 13" baking pan or similar-sized casserole dish. Slice a day-old baguette into 3/4" to 1" slices; you'll need about 21 slices to fill the pan. Place the slices of bread into the pan.
- 2) In a medium-sized bowl beat the eggs, then whisk in the milk, sugar, vanilla, nutmeg and salt.
- 3) Pour this mixture over the bread, and let it soak in while you're preparing the topping.
- 4) Peel and slice the apples thinly. Toss them with the remaining topping ingredients, and spread them over the bread in the pan.
- 5) To bake immediately, preheat the oven to 375°F. To bake up to 48 hours later, cover the pan, and refrigerate.
- 6) Bake the French toast in a preheated 375°F oven for 30 to 40 minutes, until the apples are soft and the eggs set. If it's been refrigerated, remove the cover, and bake for 60 to 70 minutes.
- 7) Remove from the oven, and sprinkle with the sugar of your choice, if desired; or drizzle with maple syrup.
- Yield: about 8 to 12 servings.