Gwen Pigott of Loyal, Wisconsin, was the winner of our April 2008 Crantastic Breakfast Recipes contest with her entry for Cranberry Apple French Toast. The combination of cranberries and apples made this recipe the unanimous favorite of our judges.
- 1 cup brown sugar
- 1/2 cup butter, melted
- 3 teaspoons cinnamon, divided
- 3 tart apples, peeled and thinly sliced
- 1/2 cup sweetened dried cranberries
- 1 baguette, cut into 1-inch slices*
- 6 large eggs
- 1-1/3 cups milk
- 1 teaspoon vanilla
* half a loaf of French bread was substituted
when testing this recipe.
In a 9×13-inch pan, mix together the brown sugar, melted butter and 1 teaspoon cinnamon. Add the apple slices and dried cranberries; toss to coat. Place baguette slices on top of the apple/cranberry layer.
In a large mixing bowl, combine the eggs, milk, vanilla and the remaining 2 teaspoons of cinnamon. Pour over the bread layer. Cover pan with aluminum foil and chill for 4 hours or overnight.
Bake at 375 degrees F. for 40 minutes. Uncover the pan and bake an additional 5 minutes. Let stand for 5 minutes before serving.
Yield: 8 servings.