Maple Apple French Toast Bake
Adapted from: m Vermont New School Cuisine
Serves 4-6
Ingredients
6 large Eggs
¾ Cup (175 mL) Milk
2 Tbsp (30 mL) Maple syrup
½ tsp (2 mL) Ground cinnamon
¼ tsp (1 mL) Ground nutmeg
⅛ tsp (0.5 mL) Salt
½ lb (225 g) Apples, peeled or not, cut into thick slices
½ lb (225 g) Whole wheat bread (about 8 slices), cut into 1 inch pieces*
1 Tbsp (15 mL)
*Note: You can also use saved bread ends and buns, or even English muffins and bagels.
Directions
Note: Wash all produce well. Start this recipe the day before.
Butter a 9" x 13” pan or spray with cooking spray. In a large bowl, whisk eggs, milk, 2 Tbsp (30 mL) maple syrup, cinnamon, nutmeg, and salt. Stir in the apple slices and the bread. Combine thoroughly, then spread into the pan. Cover the pan with lightly sprayed or oiled parchment paper, then foil. Refrigerate overnight. Before baking, let the bake stand at room temperature for 30 minutes while you preheat the oven to 350°F (175°C). Bake for 25 minutes, then remove the cover and bake for another 20 minutes, until internal temperature reaches 165°F (74°C). Drizzle the French toast bake with 1 Tbsp (15 mL) maple syrup. Cut into squares and serve warm.
