Apple and Golden Raisin Overnight French Toast

Growing up, my most favorite of mornings were those when my mom made her french toast. Fresh off the skillet, sprinkled with powdered sugar, and yummyum in my tum.

This is not my mother’s french toast. This french toast belongs to a completely different stratosphere. The apples and raisins gently bake, and along with the sugar become caramelised on the bottom–when you cut it up to serve, the most delectable surprise is found!

Frankly, my guests and I were floored by this recipe. It is something I plan on making again, very soon. Really there is nothing more to say about it other than it is so simple and easy to make, yet so beautiful and scrumdiddlyuptious! Since it’s prepared the night before, all you have to do in the morning is pop it in the oven for a warm delectable fall treat. How great is that?!

Apple and Golden Raisin Overnight French Toast

1 cup brown sugar
1 heaping tsp cinnamon
1/2 cup butter, melted
3 apples, peeled, cored and sliced (I used honeycrisp and Ida-red)
1/2 cup golden raisins1 French baguette, cut into 1 inch slices

6 eggs, lightly beaten
1 1/2 cup milk
1 Tbsp vanilla extract
2 teaspoons cinnamon

Grease a 9×13 inch baking dish. (I didn’t have this so I just used two round cake pans.)

In a large bowl, mix together brown sugar and the 1 heaping teaspoon of cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan(s). Arrange bread slices in an even layer over apples.

In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with aluminium foil, and refrigerate overnight.

In the morning, preheat oven to 375˙. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.

NOTE: My baguette was a bit large and I noticed in the morning that not every piece was fully soaked, so about an hour before baking I beat together another egg and some whole milk and poured it over the drier parts.

Enjoy!

(Slightly adapted from cdkitchen.com.)

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