Friday, November 27, 2009

Upside-Down Carmel Apple French Toast

We are up in Red Feather this weekend for Thanksgiving.  My mom reminded me of one of my favorite holiday recipes.  This is what we usually have on Christmas morning with coffee and orange juice.  It is very easy and very fancy.

Upside-Down Carmel Apple French Toast 

Prepare the night before or at least 3 hours in advance.
1/2 cup butter
1 1/4 cup packed brown sugar
1 Tablespoon water
Combine butter, brown sugar and water in a saucepan. Heat on medium until bubbling, stirring frequently. Place in a 9" x 13" pan and allow to cool for 20 to 30 minutes.
3 Granny Smith apples
Cinnamon, to taste (we like lots!)
1/2 cup raisins, optional
1 loaf French bread, sliced 1 ½ inch thick (about 8 slices)
1 1/2 cups milk
6 eggs
1 teaspoon vanilla
Peel, core and slice apples. Place the slices in rows, close together (overlapping), on top of the caramel sauce in the pan. Sprinkle with cinnamon and raisins. Place the slices of bread on top of the apples. Mix together the milk, eggs, and vanilla. Pour over bread. Cover and refrigerate over night. Bake at 350 degrees for approximately 60 minutes, or until golden brown and crispy on the top.
Serve upside-down. Spoon any extra sauce in the pan over the French toast. Serve with Crème Topping and garnish with nuts, if desired. Serves 6.
Crème Topping- not at all necessary
1/2 cup whipping cream (or Cool Whip)
1/2 cup sour cream
1/4 cup sugar
1/2 teaspoon almond extract OR orange extract
Whip on high until thickened. Place 2 tablespoons of topping on top of each serving of French Toast.
Absolutely delicious and so easy to make!

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