Expecting a crowd for brunch? This is a simple, hearty and delicious dish to serve.
Apple-Cinnamon French Toast
- Prep Time 25 min
- Total 9 hr 50 min
- Servings 12
- Ingredients 12
Ingredients
- 10 slices whole-grain bread
- 4 medium cooking apples, peeled, cubed (4 cups)
- 8 eggs
- 2 1/2 cups half-and-half
- 2 1/4 cups sugar
- 1 tablespoon vanilla
- 1 cup chopped pecans
- 3 1/4 teaspoons ground cinnamon
- 1 1/4 teaspoons ground nutmeg
- 3 tablespoons Gold Medal™ all-purpose flour
- 2 cups apple cider
- 1/4 cup butter or margarine
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Make With
Gold Medal Flour
Instructions
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Step1Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Arrange 5 of the bread slices in baking dish, trimming to fit if necessary. Spoon apples evenly over bread; top with remaining 5 bread slices.
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Step2In large bowl, beat eggs, half-and-half, 1/4 cup of the sugar and the vanilla until smooth. Slowly pour mixture over bread. In small bowl, mix 1 cup sugar, the pecans, 3 teaspoons of the cinnamon and 1 teaspoon of the nutmeg. Sprinkle over bread. Cover; refrigerate 8 hours or overnight.
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Step3Heat oven to 350°F. Bake French toast covered 30 minutes. Uncover; bake 35 to 45 minutes longer or until knife inserted halfway between center and edge comes out clean and top is golden brown. Let stand 10 minutes.
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Step4Meanwhile, in 2-quart saucepan, mix remaining 1 cup sugar, the flour, cider, and remaining 1/4 teaspoon cinnamon and nutmeg. Heat to boiling; reduce heat to low. Add butter; cook and stir until melted. Cut French toast into 12 squares; serve with syrup.
Nutrition
520
Calories
21g
Total Fat
11g
Protein
70g
Total Carbohydrate
54g
Sugars
Nutrition Facts
Serving Size: 1 Serving (1 Square and 2 Tablespoons Syrup)
- Calories
- 520
- Calories from Fat
- 190
- Total Fat
- 21g
- 32%
- Saturated Fat
- 8g
- 40%
- Trans Fat
- 1/2g
- Cholesterol
- 170mg
- 57%
- Sodium
- 250mg
- 10%
- Potassium
- 330mg
- 10%
- Total Carbohydrate
- 70g
- 23%
- Dietary Fiber
- 4g
- 17%
- Sugars
- 54g
- Protein
- 11g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 2%
- 2%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
4 1/2Tips from the Betty Crocker Kitchens
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