Baked French Toast

I had a request the other day to post a recipe I mentioned.  (Ann-Marie, you NEED to try this!) I generally have a rule that I have had to try a recipe twice and gotten good results both times in order to recommend it to anyone else, let alone post it on my fan-tab-ulous blog here.  I am happy to say this is now a Postable recipe!  The prep time is faster than making regular french toast, in my opinion, but the baking does take awhile.

I believe this was originally a Pampered Chef Recipe, and then given to me by my friend Brooke. (always credit where credit is due.)  I am slightly modifing the directions based on what I have done and has worked for me.

Baked (Apple) French Toast

• 1 Loaf sliced Texas Toast (Maple flavor was good, if you can find it)
• 8 eggs
• 3 cups milk
• 3/4 cup sugar, divided
• 1 splash (Tbsp. but I used more) Vanilla
• 2 teaspoons cinnamon
• 2 Tablespoons butter
• 5 Granny Smith apples OR another fruit. 
• I used apples, then blueberries on the second batch... both were DELICIOUS!
• I am sure strawberries,peaches, or raspberries would be great too.

1. Preheat oven to 400 degrees, spray or butter a 9x13 baking dish
2. Layer the Texas Toast in the bottom of the pan, two pieces high.  Fold or cut the bread so it covers all the way to the edges and corners.  You should use almost the whole loaf.
3. In a large mixing bowl, beat the eggs lightly with a whisk. Add milk, 1/4 c. sugar and vanilla then whisk to combine.
4. Pour Half the liquid mixture over the bread.
5. Peel, core, and slice the apples and cut into rings or pieces and layer on top of the bread.  (Or layer your alternate fruit on top.)
6. Pour the remaining half of the egg mixure over the fruit.
7. Mix the remaining 1/2 c. sugar with the cinnamon and sprinkle over the top.
8. Dot with pieces of butter.
9. Bake for 35 minutes, might take slightly longer.  It should only be a little wiggly in the middle.  Let it set to cool at least 10 minutes.
10. Serve plain or with butter and syrup.

**Original recipe says this can be made ahead of time, covered, and refrigerated.  Baking time will increase to about an hour.  Check after 45 minutes.