Cinnamon Apple Baked French Toast
Chef Roberta Blake, New England Culinary Institute (NECI)
1 loaf French or Italian bread
3 teaspoons cinnamon
8 large eggs
1 teaspoons nutmeg
3 1/2 cups of light cream
6-to-8 medium-sized cooking apples (McIntosh or Cortland)
1 cup sugar
1/4 stick butter
1 tablespoon vanilla
Pitcher of Vermont pure maple syrup on the side
Slice bread into 1 1/2 inch slices.
Spray 9x13-inch glass pan with corn oil or non-stick spray.
Place bread in glass dish, fitting together tightly.
In separate bowl, beat together eggs, 1/2 cup sugar, milk, and vanilla (by hand, with whisk for about 30 seconds).
Pour 1/2 of egg-milk mixture over bread.
Peel, core, and slice apples.
Place sliced apples on top of bread to cover.
Pour balance of egg-milk mixture evenly over apples.
Mix remaining 1/2 cup sugar with cinnamon and nutmeg and sprinkle evenly over top of apples. Dot with butter.
Cover and refrigerate overnight.
Preheat oven to 350 degrees F.
Uncover dish and bake in oven one hour. It will rise high and brown nicely.
Remove from oven and allow to rest for 5-10 minutes before serving.
Cut into squares and serve warm with maple syrup. Top with whipped cream, and garnish with a sprig of fresh mint.