Mar 10th, 2011 by Marilyn Marks
Number one for some: Shorecrest Bed and Breakfast ‘Famous Apple Baked French.
After many requests I am finally posting the recipes for my most popular breakfast dishes. This French toast dish is amongst the top ten in close competition with stuffed pancakes – coming soon!
A Challah loaf or Panatone bread, round of oblong. Choose a pan according to the shape of your loaf.
4 – 5 Granny Smith apples
Sugar and cinnamon
1.5 cups of milk
.5 cup of maple syrup
2-3 drops of orange extract
Core, peel and thinly slice apples
Melt butter in large pan and add apples, sugar to taste and sprinkle with cinnamon
Cook to point of caramelization being careful not to overcook.
While this is cooking:
Remove top and bottom crusts from bread and cut in half horizontally
Spread bottom layer with cream cheese and set in baking pan just slightly larger than the loaf. I use a round cast iron non stick or a rectangular silicone flexible
Sprinkle with almonds and cranberries and layer half apples to cover
Place upper half of loaf on top and layer with rest of apples
In a bowl mix together eggs, milk, orange extract and maple syrup (use less maple syrup with panatone)
Pour carefully over bread and apples in pan. The bread might float – that’s ok.
Refrigerate over night
Set oven to 375 degrees f.
Place pan in oven and cook approx 45 minutes or until a knife comes out clean
Remove from oven and allow to cool 5 minutes
Place a flat dish over the top of the pan the bread was baked in and flip over to remove
Place serving dish on exposed bottom of French toast and flip again
Allow to cool another 5-10 minutes and cut into slices as desired ( 10-12)
Sprinkle with slivered almonds and powdered sugar to serve