Wednesday, June 12, 2013

Pampered Chef Apple Cinnamon French Toast

I decided to host a brunch this morning, for some of the Mom's at school. Our school year is ending in about 2 weeks and I thought it would be a great way to unwind, and get ready for summer. Unfortunately only 3 of ladies joined me, for some really delicious food. The menu I had planned with Apple Cinnamon French Toast from The Pampered Chef, bacon and fruit with dip. The perfect brunch, in my opinion! The ladies loved the fruit and dip and we managed to polish off about half of the french toast, LOL.

The french toast is super simple to make and took about 40 minutes in the oven. Just enough time for us to chat and catch up. The smell wafting out of the oven was intoxicating and we all were anxious to eat! The french toast was awesome! Crispy edges with a fluffy center. Not too sweet, with wonderful tender apples on top. Served with some organic maple syrup, it was a total hit!!

Apple Cinnamon French Toast
adapted from The Pampered Chef

1 loaf (8 ounces) French bread
6 eggs

1 1/2 cups milk
8 tablespoons sugar, divided
1 teaspoon vanilla
1/8 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 Granny Smith apples (I used Gala)
2 tablespoons butter
Maple-flavored syrup

Spray Rectangular Baker with vegetable oil using Kitchen Spritzer. Cut bread into 1-inch-thick slices (10-16 slices) using Color Coated Bread Knife; arrange closely in single layer in Baker.

In Classic Batter Bowl, beat eggs with Stainless Whisk. Whisk in milk, 3 tablespoons of the sugar, vanilla and salt. Pour over bread. Combine the remaining 5 tablespoons sugar and cinnamon in Flour/Sugar Shaker. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut into rings by slicing down one side of each apple with Petite Paring Knife. Place half of apples over bread. Sprinkle half of the sugar-cinnamon mixture evenly over apples. Repeat layers. Cover and refrigerate 1 hour or overnight.

Preheat oven to 400°F. Cut butter into small pieces and arrange over apples. Bake, uncovered, 30-35 minutes or until apples are tender. Let stand 5 minutes before serving. Serve with syrup.

Yield: 8 servings of 2 slices French toast and 2 tablespoons syrup

Cook's Tips: French bread loaves come in a variety of sizes. If using a very thin loaf, cut slices on the diagonal.

This post linked to'

See Ya in the Gumbo
Wednesday Extravaganza
What's Cookin' Wednesday
Wicked Good Wednesday
Tasty Thursday
Thursday Favorite Things
Full Plate Thursday
Your Creative Timeout


Andi G. said...

This is so pretty with the apples on top! Pinned :)

dinoheromommy.com said...

WHOA...that looks divine, going to try this! Pinning it now. thanks

Miz Helen said...

Hi Cindy,
What a great dish to serve for a special breakfast or brunch. Hope you have a wonderful week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

Michelle said...

Sounds like an excellent brunch to me. It would probably drive me crazy smelling this as it bakes--I love the smell of cinnamon when baking. And I really like breakfast/brunch dishes that can be made the night before. I'm not all that coherent in the mornings. Thanks for linking this week!

Katherines Corner said...

yum, I would gobble this up. Thank you for sharing at the Thursday Favorite Things hop xo