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Cranberry Loaf and apple French toast
2022-07-11
https://www.metro.ca/userfiles/image/recipes/pain-dore-carre-canneberges-pommes-11961.jpg
PT20M
PT50M
PT3H10M
Butter an 8-inch (20 cm) square dish with an 8-cup (2 L) capacity, and set aside.In a bowl, whisk eggs, milk, maple syrup, nutmeg, cinnamon and vanilla. Stir in apples with a wooden spoon and set aside.On a work surface, butter one side of each slice of bread. Set aside.Place half the bread slices into the dish, butter side up. Cut the bread if necessary to cover the whole surface of the dish.Pour in half the apple mixture. Top with the remaining bread slices, butter side up. Pour the rest of the apple mixture over the bread. Cover the dish with aluminum foil and refrigerate 2 hours.Preheat oven to 350°F (180°C).Bake, with the foil on, in the oven on the centre rack for 20 minutes. Remove foil and continue baking for 30 minutes.Finish cooking on broil until the bread is golden. Remove from oven and let sit for 5 minutes.Garnish with whipped cream and pecans and drizzle with maple syrup.Source: Jacques Faucher, Première Moisson
4-6
0
0
0
0
4 eggs
1 3/4 cup (430 mL) Milk
1/2 cup (125 mL) Maple syrup
1 pinch ground nutmeg
1/2 teaspoon (2,5 mL) ground cinnamon
1 teaspoon (5 mL) vanilla extract
3 tablespoons (45 mL) butter, softened
4 firm apples (Cortland or Empire) peeled and diced
8 slices Première Moisson Cranbery loaf
Topping::
1 cup (250 mL) whipped cream (optional)
3/4 cup (180 mL) chopped roasted pecans
To taste, Maple syrup
Cranberry Loaf and apple French toast
4-6
Desserts
0:20
Preparation
0:50
COOKING
3:10
TOTAL TIME
Ingredients
-
4
eggs
-
1 3/4 cup
(430 mL)Milk
-
1/2 cup
(125 mL)Maple syrup
-
1 pinch
ground nutmeg
-
1/2 teaspoon
(2,5 mL)ground cinnamon
-
1 teaspoon
(5 mL)vanilla extract
-
3 tablespoons
(45 mL)butter, softened
-
4
firm apples (Cortland or Empire) peeled and diced
-
8 slices
Première Moisson Cranbery loaf
-
Topping::
-
1 cup
(250 mL)whipped cream (optional)
-
3/4 cup
(180 mL)chopped roasted pecans
-
To taste, Maple syrup
Preparation
Butter an 8-inch (20 cm) square dish with an 8-cup (2 L) capacity, and set aside.
In a bowl, whisk eggs, milk, maple syrup, nutmeg, cinnamon and vanilla. Stir in apples with a wooden spoon and set aside.
On a work surface, butter one side of each slice of bread. Set aside.
Place half the bread slices into the dish, butter side up. Cut the bread if necessary to cover the whole surface of the dish.
Pour in half the apple mixture. Top with the remaining bread slices, butter side up. Pour the rest of the apple mixture over the bread. Cover the dish with aluminum foil and refrigerate 2 hours.
Preheat oven to 350°F (180°C).
Bake, with the foil on, in the oven on the centre rack for 20 minutes. Remove foil and continue baking for 30 minutes.
Finish cooking on broil until the bread is golden. Remove from oven and let sit for 5 minutes.
Garnish with whipped cream and pecans and drizzle with maple syrup.
Source: Jacques Faucher, Première Moisson
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