| This recipe is liked by 0 person(s). |
Upside-Down Apple French Toast
Nb persons: 6
Yield:
Preparation time: 1:30
Total time:
Source: Colorado Bed & Breakfast Cookbook
| 1/2 cup | butter |
| 1 1/4 cups | packed brown sugar |
| 1 tablespoon | water |
| 3 | granny Smith apple |
| cinnamon, to taste | |
| 1/2 cup | raisins, optional |
| 1 loaf | French bread, sliced 1 1/2-inches |
| 1 1/2 cups | milk |
| 6 | eggs |
| 1 teaspoon | vanilla |
| nutmeg, to taste | |
| 1/2 cup | whipping cream |
| 1/2 cup | sour cream |
| 1/4 cup | sugar |
| 1/2 teaspoon | almond extract |
| sliced almonds, for garnish |
Combine butter, brown suggar and water in a saucepan. Heat on medium until bubbling, stirring frequently. Place in a 9x13-inch pan and allow to cool for 20-30 minutes. Peel, core and slice the apples. Place the slices in rows, close together (overlapping), on top of the sauce in pan. Sprinkle with cinnamon and raisins. Place the slices of bread on top of the apples. Mis together the milk, eggs and vanilla. Pour over bread. Sprinkle with a little nutmeg. Cover and refrigerate overnight. Bake at 350 for approximately 60 minutes, or until golden brown and crispy on top. Server upside-down. Spoon the sauce in the pan over the French toast. Serve with Creame Topping (see below) and garnish with almonds.
Creame Topping
Whip whipping cream, sour cream, sugar and almond extract on high until thickened. Place 2 tablespoons on top of French toast.
NOTES : Prepare the night before serving.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe