This recipe can be found on Page 45 in the Pi Phi cookbook “Ring Ching…Dinner is Served.” This is a favorite recipe of Alumnae Regional Programming Specialist Marnie Lee. She serves this for breakfast every time she has guests over.
Apple Cranberry French Toast
12 Servings
1 cup brown sugar
½ cup butter
3 teaspoons cinnamon (divided use)
3 tart apples, thinly sliced
1 cup dried cranberries
1 loaf French or Italian bread, sliced 1-inch thick
6 eggs, beaten
1 ½ cups milk
1 tablespoon vanilla extract
Preheat oven to 375 degrees. Combine brown sugar, melted butter and 1 teaspoon cinnamon in a 9x13-inch baking dish. Toss in apples and cranberries. Arrange bread slices on top of mixture. Combine eggs, milk, vanilla and 2 teaspoons cinnamon; pour over bread. Cover with foil and refrigerate overnight. Bake covered 40 minutes, uncover and bake an additional 7 – 8 minutes
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