This recipe has a story–as many of my recipes do. When I was in my early twenties I spent several summers working at a camp up in northern British Columbia. It was an incredibly formative place for me and I made lifelong friends up there. It was at that camp, Rock Nest Ranch, that I acquired the favorite breakfast food recipe for baked oatmeal. Years later, when my kids ranged in age from 4 to 10, I traveled with my best homeschooling friend and her four kids on the most amazing field trip of our lives. We spent six weeks on a road trip that took in some substantial time at that camp. It was memorable…even the youngest ones still remember that summer.
I convinced the cook to give me her recipe for baked French toast and I tucked it into the case of my bowed psaltery. Periodically, I would run across it up at the cottage in MI. It was a great recipe and I didn’t want to lose it, so I would tuck it back into the psaltery case after each use. I always intended to file it correctly at home, but somehow, never did. This past summer, I once again ran across it, folded up next to the horsehair bow and the little box of rosin. Today, over eight years after I first put it into the psaltery case for safekeeping, I’m filing it away where it belongs. But first…I’ll share it with you because it’s another fun way to use apples.
Apple Cinnamon Baked French Toast
- 10 slices of thick French bread
- 6 eggs, beaten
- 2 3/4 c. milk
- 2/3 c. sugar
- 1 T. vanilla
- 4 medium apples, peeled and thinly sliced
- 2 t. cinnamon
- 3/4 t. nutmeg (optional)
- 1 T. butter
Place slices of bread in a greased 9×13 inch baking dish.
Combine eggs, milk, 1/3 c. sugar and vanilla; pour 1/2 mixture over bread. Top with half of the apple slices. Combine 1/3 c. sugar, cinnamon, and nutmeg. Sprinkle 1/2 of this sugar mixture over the apples. Top with remaining apples. Pour remaining egg mixture over apples and sprinkle with remaining sugar mixture. Dot with butter. Cover and chill overnight or 8 hours.
Take out of fridge 30 minutes before baking. Bake uncovered at 350° for 1 hour or until knife comes out clean. Let stand for five minutes before serving.
I love being able to make a special breakfast treat the night before. This is a great dish for guests or for a fancy brunch.