| Festive French Toast |
| 4 Granny Smith apples, peeled, oored, thinlhy sliced 1 cup brown sugar 1/2 cup butter, melted 3-1/4 tsps. cinnamon (divided) 1/2 cup dried cranberries 1/2 cup raisins 1 loaf of Italian or cinnamon swril bread, cut into 3/4 inch slices 6-7 large eggs (6 for direr toast, 7 for more moist toast) 1-1/2 cups milk 1 Tbls. vanilla confectioner's sugar In a large bowl, add sliced apples, brown sugar, butter 1 teaspoon cinnamon, cranberries and raisins; toss to coat apples well. Coat a 9x13" baking dish with cooking spray and fill with apple mixture; top with slices of bread Mix together eggs, milk, vanilla and remaining cinnamon until well blended. Pour over bread and apples, soaking bread completely, Cover and refrigerate 4 to 24 hours. Preheat oven to 375 dgreees. Cover with foil and bake for 40 minutes; uncover and bake 5 minutes or until bolden. Remove from oven and let stand for 5 minutes. Serve warm, fruit side up,. Serve plain, with light syrup or sprinlkled with confectioner's sugar. 12 servings. |