French Toast Bake (Agar-style)
Recipe for apple French toast thing
This refrigerates overnight do start Early
I usually use my 9x12 Pyrex pan, so i start with a large skillet, but if I'm using a metal Cake pan I just sauté the apples in that.
Peel, core, and thinly slice 2 medium apples. I usually use Gala or Granny Smith, but whatever firm apple you like will work. (note from Carma - a tart apple is good since you have brown sugar)
Sauté in about 4 tablespoons of butter and 1\3 cup brown sugar until apples are tender. (Added note - Mom also adds about 2 Tablespoons of corn syrup, Carma has used a bit of maple syrup or honey instead and it worked fine.) Stir occasionally to keep from sticking.
Spray baking pan with whatever you use …Spread apples evenly across the bottom.
Cut French Bread about 1 inch thick (don't obsess.). And lay on top of apples. Snug it in,but don't squash.
In a 4 cup measuring cup pour 2 cups of milk (I use skim, but any kind including soy will work), 3 or 4 eggs, cinnamon and\or nutmeg to taste and beat well. (Make sure the eggs are well beaten.). (Carma's note - a little vanilla is good too)
Pour over the bread. If you want French bread cover and refrigerate overnight. I like mine a Little more bread pudding like, so I add milk To the top of the bread before I stick in fridge.
Preheat oven to 350 and bake for an hour or until "pudding" is set. (Table knife comes out clean.)
You can invert this on a lipped serving tray if you have one,but I usually serve out of the pan. Do turn apple side up on the plate.
This will probably serve 8 or 10. It really doesn't need syrup, but there is no law against it. (Carma's note - real maple syrup is really good lightly drizzled)