- 4 Tbsp butter
- 2 apples (Roma, Gala, or Pink Lady), peeled and sliced
- 2 tsp cinnamon
- 2 Tbsp brown sugar
- 5 eggs, beaten
- 1 cup milk
- 1 tsp ground cinnamon
- 1 tsp vanilla
- 1 Tbsp sugar
- 1 French baguette, cut into 24 slices on a slight diagonal
- 2 Tbsp butter, cut in small pieces
- Wet walnuts
- Maple syrup
- Preheat the oven to 350°F.
- Melt the butter in a 10" skillet. Add the apples, cinnamon, and brown sugar and toss to combine. Sauté until the apples are soft, about 5 minutes. Transfer the apples to a bowl and set aside.
- In a shallow dish, combine the eggs, milk, cinnamon, vanilla, and sugar. Whisk until blended and smooth. Dip each slice of baguette into the egg mixture and let it absorb the custard for about 10 seconds. Shingle 17 bread slices in a circle around the outside edges of the skillet. (The bread will layer more easily if you place the flat end of the bread against the edges of the pan.) Shingle 6 slices in the middle of the skillet and place one small slice in the center.
- Place apple slices in between each piece of bread. Pour the remaining egg mixture slowly over bread and apples in the skillet. Push down slightly with your hands and let the mixture sit for 15 minutes to absorb all the liquid. Dot the top of the bread with the small pieces of butter. Cover with a lid and bake 20 minutes. Remove the lid and bake uncovered for 20 minutes.
- Transfer the French toast to a serving platter and serve with wet walnuts or maple syrup.
Recipe provided by Meredith Laurence.