Apple French Toast

I found this recipe on the Internet last Christmas when I was preparing a brunch menu for a couple of Sundays during and after the holidays. I wanted something that I could make ahead of time, that I wouldn't have to think too much about in getting to the table, that would go well with other brunch fare, and something that would have a bit of a "wow" factor. This was that dish. Sadly, I took no photograph of it, and so the generic avatar of apples in this recipe post hardly does the dish justice.

It was good, and one of my guests, in attempting to get his finicky-eating eight year old son to try it said, "You'll never put anything in your mouth better than this!" Enough said.

But what kind of apple? You don't see just one kind of apple in the grocery store anymore. You don't want one too sweet or too tart. I chose Granny Smiths apples and other experts who bake a lot tell me that they are always a decent choice for baking because they are easy to find and will hold up during baking, Other good apples for this recipe are Jonathan, Jonagold, Pippin, Gravenstein, Braeburn, Fuji and Pink Lady. Red Delicious and Golden Delicious, despite their promising names, are not good choices for baking, and neither are Gala and Cortland, since they tend to become mealy when baked.

Then, too, what kind of bread? The original recipe called for French bread with crusts removed. I made it the first time with Challah (Jewish Bread - pronounced "hallah") without removing the crusts. The second time, I made it with French bread with crusts removed. The Challah was decidedly better and not removing the crusts was one less step that actually worked better. They became a bit crispy in the oven, which was a nice texture when the dish was completed.

Ingredients
5 apples, peeled and sliced, core, seeds and stem removed
3 tbsp butter
1 cup brown sugar
2 tbsp white Karo syrup
8 slices Challah bread
1/2 cup butter
3 eggs
1 cup milk
2 tbsp vanilla extract

The Recipe
Melt butter in a saucepan with the brown sugar and Karo syrup. Cook until bubbly. Spray non-stick cooking spray in a 9 x 13 baking dish and pour the mixture in. Add the sliced, peeled apples on top of brown sugar mixture. I laid my apples in neat little rows for the visual effect it that would come later.

Beat the eggs slightly, add the milk and vanilla extract and whisk together. Dip each slice of bread into mixture and put on top of apples.

Cover pan with foil and refrigerate overnight.

Uncover and bake 350 degrees for 45 minutes. When ready to serve, invert the casserole onto a serving platter so the apples and sauce are on top.