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Upside Down Caramel Apple French Toast

A fabulous presentation!

Ingredients

Scale
  • 4 eggs
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/2 loaf challah bread, cut into 1 inch-thick slices (I used Italian)
  • 1/2 stick butter, cut into small cubes
  • 1 cup light brown sugar, plus more for sprinkling, divided
  • 1/4 cup heavy cream
  • 34 Granny Smith apples
  • 1/2 cup dried cranberries
  • 1/2 cup pecans

Instructions

Preheat oven to 350 degrees F.

In a flat dish (a 9×11″ works well), crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay bread slices in mixture to coat and absorb it all, turning occasionally.

Set a 10-inch ovenproof skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized about 5 minutes, then remove from heat and gently whisk in the cream.

While the sugar is melting, peel apples, then use an apple corer to make your slices.

Gently press in the apple, fanning them in concentric circles. Sprinkle with cranberries and pecans. Lay soaked slices of bread over the top so it is completely covered – you should be able to arrange the large slices and small slices so there are no gaps.

Sprinkle the top with some brown sugar and place into the preheated oven. Bake in the middle of the oven for 40 to 45 minutes until the top is golden and puffy. When done, allow to cool for two to three minutes, run a knife around the edges of the pan, then invert on a large plate.

 

Notes

  • If your cast iron skillet is not seasoned, the cranberries will react with the skillet and turn black.
  • Use care in turning over; hot caramel may drip or squirt out.
  • Results may vary depending on how juicy the apples are.

Keywords: Apple, Bargain Meal of the Week, Breakfast or Brunch Dish, Dried Fruit, Eggs, leftover bread, Leftovers, milk, Nuts and Seeds, Tyler Florence

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