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BAKED FRENCH TOAST

List of Ingredients




1 FRENCH BREAD LOAF
8 EGGS
3 CUPS MILK, SKIM
3/4 CUP SUGAR
1 TABLESPOON VANILLA EXTRACT
5 GRANNY SMITH APPLES
2 TEASPOONS CINNAMON
2 TABLESPOONS BUTTER


Recipe



PREHEAT OVEN TO 400. SPRAY 9X13 BAKER LIGHTLY WITH VEGETABLE OIL SPRAY. SLICE BREAD INTO 1 ½ INCH SLICES. PLACE BREAD TIGHTLY TOGETHER IN ONE LAYER IN THE BAKER. PLACE EGGS IN BATTER BOWL AND BEAT LIGHTLY. ADD MILK, 1/4 CUP SUGAR AND VANILLA AND MIX WITH 10-INCH WHISK. POUR HALF OF LIQUID OVER BREAD. PEEL, CORE AND SLICE APPLES WITH THE APPLE PEELER/CORER/SLICER. CUT INTO RINGS. PLACE APPLE RINGS ON TOP OF BREAD TO COVER. POUR REMAINING EGG MIXTURE OVER THE APPLES. MIX REMAINING ½ CUP OF SUGAR WITH CINNAMON AND PLACE IN THE FLOUR/SUGAR SHAKER. SPRINKLE EVENLY OVER APPLES. DOT WITH BUTTER. BAKE FOR 35 MINUTES. COOL FOR 5-10 MINUTES BEFORE SERVING. SERVE WITH MAPLE SYRUP.

NOTE: YOU CAN PREPARE THE FRENCH TOAST, COVER AND REFRIGERATE OVERNIGHT. BAKE THE NEXT MORNING.

RECIPE CAN BE DIVIDED IN HALF AND BAKED IN THE DEEP DISH BAKER FOR 20 MINUTES.