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Holiday Morning Baked French Toast

2013-12-21@20-07-20
This fall, I joined a local MOPs group. This was my first time to ever spend 2 hours away from my children each week. These ladies were so sweet and despite our different backgrounds, we had a lot of sleepless nights in common.

Every Thursday morning, I always enjoyed the fact that no matter how much energy it took to get 4 kids strapped in a mini-van by 8:30am there was a hot breakfast waiting just a few blocks away.

2013-12-21@08-58-48
Our very first week at MOPs, we had Holiday Morning French Toast. I’ve made Baked French Toast for years, but this version is so good with granny smith apples and cranberries. Of course, I was distracted when I put this together so I made it in the wrong order the first time. Unlike my photo, the apples and cranberries go on the bottom.

INGREDIENTS

1 cup brown sugar
1/2 cup butter, melted
3 teaspoons ground cinnamon, divided
3 tart apples, such as Granny Smith, peeled, cored and thinly sliced
1/2 cup dried cranberries or raisins
1 loaf Italian or French bread, cut into 1-inch slices
6 large eggs
1 1/2 cups milk
1 tablespoon McCormick® Pure Vanilla Extract

DIRECTIONS

  1. Combine brown sugar, butter and 1 teaspoon cinnamon in a 13×9-inch baking dish. Add apples and cranberries; toss to coat well. Spread apple mixture evenly over bottom of baking dish. Arrange slices of bread on top.
  2. Mix eggs, milk, vanilla and remaining 2 teaspoons cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover and refrigerate 4 to 24 hours.
  3. Bake, covered with aluminum foil, in a preheated 375 degree F oven for 40 minutes. Uncover and bake 5 minutes. Remove from oven; let stand 5 minutes. Serve warm. For an eye-catching presentation, loosen edges of baking dish and invert onto a large serving platter.

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