Baked Apple French Toast is Tasty to the Core
No one ever loved apples more than John Chapman — or as he’s more commonly known, Johnny Appleseed — who was born in Leominster, Mass., on Sept. 26, 1774.
Yep, that’s right — Johnny Appleseed was a real person. This American pioneer is credited with introducing apple trees to large parts of Pennsylvania and Ohio, as well as to portions of Indiana, Illinois and West Virginia. He trekked hundreds of miles each year on foot, tending to apple nurseries that he had planted. The story that he wore a coffee sack as a shirt and a cooking pot on his head is likely apocryphal — but he did live very humbly, rarely wearing shoes or seeking shelter while travelling.
Let’s celebrate the 240th birthday of this American icon and commemorate Better Breakfast Month with this dish that’s sure to (ahem) appeal to apple lovers everywhere.
Baked Apple French Toast
- 6 thick slices of bakery-loaf raisin bread or Italian bread
- 2 crisp, tart apples
- 3/4 stick butter
- 3/4 cup brown sugar
- 1 tablespoon light corn syrup
- 3 eggs
- 1 cup milk
- 1 teaspoon vanilla
- In a 9” x 9” glass baking pan, mix melted butter, brown sugar and corn syrup
- Layer peeled and sliced apples on top of mixture
- Place slices of bread on top of apples
- Whisk together eggs, milk and vanilla; pour over bread
- Refrigerate overnight.
- When ready to serve, put a few apple slices across the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for about 40 minutes or until bread is golden brown. Serve with maple syrup, if desired.
– Judi Bauer and Hillary Terhune