This French toast may remind you of a perfectly caramelized tarte tatin, the luscious French upside-down apple tart. Prepare the toast in advance by layering all the ingredients in one pan. When you're ready to cook, pop the pan into the over. The French toast will come out moist, succulent, and adorned with a fragrant melange of apple and banana. Serve it just as is without any additional fruit, butter or syrup.
Ingredients
Ingredients:
- 4 tart apples, such as McIntosh or Granny Smith
- 2 tablespoons fresh lemon juice
- 3 large ripe bananas
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter
- 1/2 cup (firmly packed) light brown sugar
- 1 tablespoons maple syrup
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 4 to 5 slices challah bread (1-inch thick)
Directions
Preheat oven to 375 F.
Peel, core, and cut each apple into 3/4 inch thick wedges. Place the apple wedges in a large mixing bowl, and toss gently with the lemon juice to prevent discoloration. Peel the bananas, and slice them crosswise 3/4 inch thing. Add the bananas to the apples and toss to coat evenly with lemon juice. Sprinkle the cinnamon over the fruits and toss well to combine.
Melt butter in a large skillet over medium-high heat. Add the fruit and saute until tender, about 30 seconds. Add the brown sugar and maple syrup and cook until the sugar is dissolved, 30 seconds longer, remove from heat.
Pour the contents into a lightly buttered, non-reactive, 9- inch round baking dish. In a medium size bowl, beat the eggs, then stir in the milk and vanilla. Dip the bread slices into the egg mixture just to moisten (both sides), then place them over the fruit in a single layer in the pan, making sure to cover the fruit entirely. Pour any leftover egg mixture over the bread. Let the mixture sit for 10 minutes. (This can be prepared up to this point in advance, covered and refrigerated overnight)
Bake the French toast, uncovered until the top is golden, 30-35 minutes. Cool for 5 minutes. Place a serving tray over the pan, and carefully turn them over to unmold the French toast. Spoon any syrup or fruit left in the pan over the bread, and serve at once.
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By katrosie_4991718
H, MA
on March 23, 2013
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This was really delicious, and I really like the idea of it. I had to tweak it quite a bit, since I couldn't find brioche or challah and had to leave out the bananas. I used 7 Granny Smith apples for the topping (although I'd like to try it with the bananas sometime. I bought Pepperidge Farmhouse White bread and used about 9 slices in 3 layers in my baking dish, and then poured a mixture of 6 eggs and I cup of milk with the vanilla over the top. I let it sit overnight, then took it out for 30 minutes before I baked it. The ratio of french toast to apples worked well. Next time, I think I'll put the apples in the baking dish and stick it in the fridge for a bit before adding the bread/egg mixture. I did see a little egg cooked at the top when I flipped the dish over this time around. I made this for my daughter's sleepover, and it was a hit!
By amosjoseph
on January 17, 2012
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I made this for a new recipe that I was trying out at a coffee shop that is at my church. Well I was extremely suprised it was awsesome. When I took the first bite it was like the heavens opened up and the angels sang the Hallelujah chorus it was unbelievable. I was not expecting it to be so amazing I think the bananas added a different type of flavor and I will definitely be repeating this recipe.
By roslyncargill
on September 22, 2011
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SOOOO good! I leave out the bananas and add more apples instead. I've made it 4 times now, and it definitely needs another egg or two each time to have enough to soak the bread. The last time I made it, I didn't have any maple syrup, so I substituted honey, and you didn't miss it. This is a go-to for special brunches or just a lazy Saturday morning.
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