Baked French toast with apples and raisins
Baked French toast with apples and raisins
by Sam Linsell
This delicious make-ahead overnight baked French toast recipe with apples, cinnamon and raisins is the perfect weekend breakfast or brunch treat to serve a few people. Serve with a dusting of icing sugar, maple syrup, fresh berries and yoghurt.
For the caramelized apples:
½ cup raisins or sultanas (or a mix of both)
2 large apples (either Granny smith or Pink Lady apples), peeled and cut into small pieces
2 Tbsp salted butter
2 Tbs coconut sugar (or other dark brown sugar)
½ tsp cinnamon
For the baked French toast:
1 loaf of raisin bread (around 500gms / 1lb)
4 large free-range eggs
1 tsp cinnamon
1 ½ tsp vanilla extract (or essence)
1 Tbs coconut sugar (or other dark brown sugar)
3 Tbsp Orange liqueur such as Grand Marnier or Cointreau
2 cups milk (any % will work)
Zest ½ and orange
For the topping:
½ cup walnuts or pecans, roughly chopped (use slivered almonds as an alternative too)
2 Tbsp melted salted butter
½ tsp cinnamon
1 Tbsp coconut sugar (or other dark brown sugar) – Optional
To caramelize the apples, pour boiling water over the raisin and allow to soak for 5 – 10 minutes. Melt the butter in a non-stick pan until bubbling. Add the apples and sauté for around 2 – 3 minutes. Add the sugar and cinnamon and cook for a further 3 minutes until starting to soften.
Drain the raisins and add them to the apple mixture tossing to coat.
To make the French toast bake, cut the bread into thick slices around 2 cm (1/2 an inch) thick. Cut the slices in half through the middle and then cut the bottom halves into roughly 6 even blocks.
Butter a 20-22cm x 30 – 33cm (9 x 13 inch) rectangular baking dish (or another shape) and spread the bread cubes over the bottom, ensuring that there are no holes and the bread covers the base.
Evenly sprinkle the caramelized apples and cinnamon over the base.
In a large jug or bowl, add the eggs, cinnamon, vanilla, sugar, orange liqueur, milk and orange zest and whisk until well combined.
Di the bread top halves in the egg mixture and allow to soak for a few seconds. Layer them over the top of the apples to form a top layer. Pour over the egg mixture.
Cover with tin foil and refrigerate overnight or allow to soak for an hour.
When you are ready to bake, remove the soaked French toast and preheat the oven to 180C/350F. Bake in the oven for 40 minutes covered.
To make the topping, mix the topping ingredients together in a bowl. Remove the French toast from the oven, take off the foil and sprinkle the topping over the bake. Return to the oven uncovered and bake for a further 15 – 20 minutes until golden brown.
Serve this warm out of the oven with a dusting of icing (powdered) sugar, maple syrup, fresh berries and a dollop of full-fat Greek yoghurt (or cream).
Serves 6.