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Holiday French Toast


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Holiday French Toast

From Tom Herlache


1 cup brown sugar
1/2 cup butter, melted
3 tsp ground cinnamon divided
3 tart apples (Granny Smith), peeled, cored and thinly sliced
1/2 cup dried cranberries or raisins (optional)
1 loaf Italian or French bread, cut into 1 inch slices
6 large eggs
1 1/2 cups milk
1 tbls vanilla extract


Combine brown sugar, butter and 1 tsp cinnamon in a 9X13 baking dish. Add apples and cranberries (raisins). 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 tsps cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover and refrigerate 4 to 24 hours. (Tom made another 1/3 of this egg mixture recipe, as the recipe didn't seem to cover the bread well enough. Turned out right.)

Bake covered with aluminum foil, in a preheated 375-degree oven for 40 minutes. Uncover and bake 5 minutes. Remove from oven, let stand 5 minutes.