Number one for some on our top ten list: Shorecrest Bed and Breakfast ‘Apple Baked French toast.’
After many requests I am finally posting the recipes for my most popular breakfast dishes. This French toast dish is amongst the top ten in close competition with stuffed pancakes – coming soon! All recipes are also posted on the recipe page of the blog.
A Challah loaf or Panatone bread, round or oblong. Choose a pan according to the shape of your loaf. I use a round cast iron non stick or a rectangular silicone flexible.
4 – 5 Granny Smith apples
Sugar and cinnamon
1.5 cups of milk
.5 cup of maple syrup
2-3 drops of orange extract
Core, peel and thinly slice apples
Melt butter in large pan and add apples, sugar to taste and sprinkle with cinnamon
Cook until caramelized being careful not to overcook.
While this is cooking:
Remove top and bottom crusts from bread and cut in half horizontally
Spread bottom layer with cream cheese and set in pre-sprayed baking pan just slightly larger than the loaf.
Sprinkle with almonds and cranberries and layer half apples to cover
Place upper half of loaf on top and layer with rest of apples
In a bowl mix together eggs, milk, orange extract and maple syrup (use less maple syrup with Panatone)
Pour carefully over bread and apples in pan. The bread might float – that’s OK.
Refrigerate over night
Set oven to 375 degrees f.
Place pan in oven and cook approx 45 minutes or until a knife comes out clean
Remove from oven and allow to cool 5 minutes
Place a flat dish over the top of the pan the bread was baked in and flip over; shake slightly and baked french toast should pop out upside down.
Place your serving dish on exposed bottom of French toast and flip again
Allow to cool another 5-10 minutes and cut into slices as desired ( 10-12); loaf shapes I slice like bread, round shapes like a cake.
Sprinkle with slivered almonds and powdered sugar and decorate the plate with nasturtium flowers and leaves if available to serve