Holiday Morning French Toast

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    • #265664
      rtebalt

      Holiday Morning French Toast
      • 1 cup brown sugar
      • 1/2 cup butter, melted
      • 3 tsp McCormick ground cinnamon, divided
      • 3 tart apples (such as Granny Smith), peeled, cored and thinly sliced
      • 1/2 cup dried cranberries or raisins
      • 1 loaf Italian or French bread, cut into 1 inch slices
      • 6 large eggs
      • 1½ cup milk
      • 1 tbl McCormick vanilla extract
      Combine brown sugar, butter and 1 tsp cinnamon in a 13×9: baking dish. Add apples and cranberries; toss to coat well. Spread apple mixture evenly over bottom of baking dish. Arrange slices of bread on top. Mix eggs, milk, vanilla and remaining 2 tsp cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover and refrigerate 4 to 24 hours. Bake, covered with aluminum foil, in a preheated 375º oven for 40 minutes. Uncover and bake 5 minutes. Remove from oven; let stand 5 minutes. Serve warm. Makes about 12 servings.
      • 1 cup brown sugar
      • 1/2 cup butter, melted
      • 3 tsp McCormick ground cinnamon, divided
      • 3 tart apples (such as Granny Smith), peeled, cored and thinly sliced
      • 1/2 cup dried cranberries or raisins
      • 1 loaf Italian or French bread, cut into 1 inch slices
      • 6 large eggs
      • 1½ cup milk
      • 1 tbl McCormick vanilla extract
      Combine brown sugar, butter and 1 tsp cinnamon in a 13×9: baking dish. Add apples and cranberries; toss to coat well. Spread apple mixture evenly over bottom of baking dish. Arrange slices of bread on top. Mix eggs, milk, vanilla and remaining 2 tsp cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover and refrigerate 4 to 24 hours. Bake, covered with aluminum foil, in a preheated 375º oven for 40 minutes. Uncover and bake 5 minutes. Remove from oven; let stand 5 minutes. Serve warm. Makes about 12 servings.

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