Oven Baked French Toast with Apples and Cinnamon Syrup
This recipe is taken from the 1993 Milk Calendar. This is the Oven Baked French Toast with Apples and Cinnamon Syrup recipe.
- Prep: 15 min - 20 min
- Cooking: 20 min - 25 min
Ingredients
- 4 eggs
- 1 cup (250 mL) Milk
- 3 tbsp (45 mL) sugar
- 1 tsp (5 mL) vanilla extract
- 1/2 tsp (2 mL) ground cinnamon
- 8 thick slices egg bread or French bread
- 3 tbsp (45 mL) butter melted
- Apples and Cinnamon Syrup
- 2 tbsp (30 mL) butter
- 1/2 cup (125 mL) brown sugar packed
- 1/3 cup (80 mL) water
- 1/2 tsp (2 mL) ground cinnamon
- 3 apples peeled, cored and sliced
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Preparation
In a large flat dish whisk eggs with milk, sugar, vanilla and cinnamon. Dip bread into egg mixture. Turn to coat bread well. Allow bread to soak up egg mixture at least 5 min.
To cook, use one or two (depending on the size of the bread) baking sheets. Either line with aluminum foil and brush generously with melted butter or spray well with non-stick cooking spray. Arrange bread in a single layer on prepared pan(s).
Bake in a preheated 375 °F (190 °C) oven for 12 min. Turn bread over. Bake 10 to 15 min longer until browned and puffed.
Apples and cinnamon syrup
Add butter and brown sugar to a deep skillet. Cook about 3 min until melted. Add water, cinnamon and apples. Cook just until tender about 8 to 10 min. Serve French toast with Apples and Cinnamon Syrup on top.
Tips
Nutritional information
Per serving| Energy: | 650 Calories |
| Protein: | 16 g |
| Carbohydrate: | 90 g |
| Fat: | 26 g |
| Fibre: | 4.3 g |
| Sodium: | 594 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 19 % / 210 mg |
| Selenium: | 83 % |
| Folate: | 51 % |
| Riboflavin: | 44 % |
| Vitamin B12: | 40 % |
