Sometimes I find great recipes out of necessity. I had some leftover sourdough that I needed to do something with. So I went looking for something on the web. I was thinking about finding some kind of baked french toast and found this. On Recipezaar it’s actually called Apple Strata, but I changed the name of the recipe to Apple Baked French Toast. This turned out to be really delicious. The only problem was the top ended up to be quite crunchy. Next time, I think I’ll cover it for the first 25 minutes of cooking and the cook it uncovered for the remaining 25 minutes. Hopefully that will solve that problem. I loved the combo of the cream cheese, apple, spices, and the sourdough along with the maple syrup. It is another recipe that made my mouth scream fall. On trick to this recipe is when you pour the milk/egg mixture over the bread, you need to do it slowly and make sure those bread cubes on the top each get coated.
Apple Baked French Toast
6 slices day-old sourdough bread, cubed, divided
4 ounces cream cheese, cubed
1 apple, peeled and chopped
1/2 cup raisins, optional (I left these out)
6 large eggs
1 1/4 cups whole milk (I used 3/4 cup skim milk and 1/2 cup cream)
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 dash ground nutmeg
powdered sugar
maple syrup
Put half the bread cubes in a lightly oiled 11x 8 inch baking dish.
Distribute cream cheese cubes over bread cubes.
Top with apples and raisins; cover with remaining bread cubes.
In a bowl, whisk the eggs, milk, brown sugar, cinnamon, cloves, and nutmeg together.
Pour over bread mixture; be sure bread is completely covered.
Cover and refrigerate for several hours or overnight.
Preheat oven to 375°; bring strata to room temperature before baking.
Bake, uncovered, 50-55 minutes, until set.(If you don’t want a crunchy top try to cover it for the first 25 minutes of cooking and the cook it uncovered for the remaining 25 minutes).
Let stand 10 minutes; sprinkle with powdered sugar or pass maple syrup at the table.
Cut into squares and serve.
Cool, I have a half a loaf of sourdough that I really hate to throw out – this sounds perfect!!!
Thanks!!!
Looks delish! Great idea. Can’t wait to try it! My sister left a response to your question about cottage cheese to replace the ricotta in the lasagna rolls on our blog. I think it would be great with the cottage cheese. I would maybe just mix some mozarella cheese in with it to hold the cottage cheese in place. Goodluck!
If that doesn’t sound like the very best sleep in Saturday breakfast I’ve ever heard, then I don’t know what. Writing this one down for a chilly fall morning….
OMY.
Oh My Yum
Mensch this would be great to wake up to in the morning! It looks Yum-E!