Well, here's another fabulous recipe shared to the Penna Community Recipe Box! This recipe for gorgeous rustic french toast comes to us from Joan Mitchner Foster. Joan follows the original recipe for the most part.
"I admit I change it a bit every time I make it. My secret ingredient is maple sugar granules sprinkled on top and taking care to make the apple slices the same using a mandoline."
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RUSTIC APPLE FRENCH TOAST
(recipe adapted from A Farmgirl's Table)
FRENCH TOAST
1 day-old baguette
2 1/2 cups whole milk
1 cup heavy whipping cream
9 large eggs
1/4 cup pure maple syrup
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon kosher salt
APPLE TOPPING
5-6 large baking apples (such as Macoun or Granny Smith), peeled, cored, and thinly sliced
2 tablespoons freshly squeezed lemon juice
1/4 cup pure maple syrup, plus more for drizzling
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted
STREUSEL TOPPING
1/4 cup (1/2 stick) unsalted butter
1/2 cup granulated maple sugar
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg powdered sugar, for dusting
INSTRUCTIONS
Prepare a 9x13-inch ceramic baking dish by spraying with cooking spray or brushing with softened butter.
French toast: Cut the baguette into 1-inch-thick slices and transfer them to the baking dish. In a medium bowl, whisk together the milk, cream, and eggs. Whisk in the maple syrup, vanilla, cinnamon, nutmeg, and salt. Pour the egg mixture over the bread.
Apple topping: Place the apple slices in a medium bowl and toss with the lemon juice, maple syrup, cinnamon, and butter. Spread the apple mixture evenly over the bread. Cover the baking dish with plastic wrap and refrigerate overnight.
Streusel topping: Place all the ingredients in a bowl and combine well with your hands. Cover with plastic wrap or transfer to a ziplock bag and set aside. When ready to cook, sprinkle on the streusel topping, and then place the baking dish in the oven and set the temperature to 375 degrees F. (Do not preheat the oven, or you may crack the dish.)
Bake for 65-70 minutes, until the apples are soft and the eggs are set. The casserole is done when a butter knife inserted in the center comes out clean. Remove from oven, scoop into serving bowls, dust with powdered sugar, and drizzle with additional maple syrup.