Apple Raspberry Upside-Down French Toast
This cross between a strata and an upside-down cake is a sweet delight. Soak the bread overnight if you want to speed up the morning rush.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 342 |
| pro | 11 g |
| total fat | 11 g |
| sat. fat | 4 g |
| carb | 52 g |
| fibre | 3 g |
| sodium | 339 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 16% |
| vit A | 12% |
| vit C | 7% |
| folate | 28% |
Suggested Recipes
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6 eggs
1-1/2 cups (375 mL) milk
1/4 cup (50 mL) granulated sugar
1 tsp (5 mL) vanilla
1/4 tsp (1 mL) nutmeg
8 slices (1/8 inch/2 cm thick) egg bread, crusts removed
2 tbsp (25 mL) butter, melted
1-1/2 cup (125 mL) packed brown sugar
2 apples, peeled, cored and sliced
1 cup (250 mL) frozen raspberries
Preparation:
In bowl, whisk together eggs, milk, sugar, vanilla and nutmeg.
Arrange bread on large rimmed baking sheet; pour egg mixture over top. Turn bread over; let soak until liquid is absorbed, 10 minutes. (Make-ahead: Cover with plastic wrap and refrigerate for up to 12 hours.)
Spread butter in 13- x 9-inch (3 L) glass baking dish; sprinkle evenly with brown sugar. Arrange apples in slightly overlapping rows on top; sprinkle with raspberries. Arrange bread over top.
Bake in 375°F (190°C) oven until puffed and golden, about 35 minutes.
Let stand for 5 minutes. Cut between bread slices to separate. Using large lifter, invert along with apples and raspberries onto each plate.
Additional Information
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Variation
Peach Upside-Down French Toast: Replace nutmeg with cinnamon. Replace apples with 2 cans (each 14 oz/398 mL) sliced peaches, drained. Omit raspberries.
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