1 lb loaf french bread
1 nonstick cooking spray
8 large eggs, slightly beaten
3 1/2 cup skim milk
1 cup sugar, divided
1 tbsp vanilla extract
6 medium apples, peel/core/thin slice
3 tsp ground cinnamon
1 tsp ground nutmeg
1 tbsp butter
Directions
1. Slice bread into 1 1/2-inch slices. Coat a 9-by-13-inch pan with
nonstick cooking spray and tightly pack bread into pan.
2. In a large bowl, stir together eggs, milk, 1/2 cup sugar and the
vanilla. Pour half of the egg mixture over the bread slices.
3. Evenly distribute apple slices over bread. Top with remaining egg
mixture.
4. In a small bowl combine remaining 1/2 cup sugar, the cinnamon and
nutmeg. Sprinkle over apples. Dot with butter. Cover and refrigerate
overnight.
5. The next day, uncover pan and bake in a preheated 350-degree oven
for 1 hour. Remove from oven and let stand for 10 to 15 minutes. Cut
into squares and serve warm.
from Joseph Stefanic, Oak Park, Illinois
Source: Chicago Sun Times, August 7, 1996
Servings: 10 servings
Apple-Cinnamon Baked French Toast Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Breakfast; French
The History of Recipes
We can trace the history of `recipes` way back into history, in fact as far back as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, in the main part, these early recipes were just basic hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe in existence, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Progressing into Roman times around 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes cooked by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, a very modern way of dining. He also describes how the Roman chefs made use of many aromatic flavours, including a few you will know such as thyme, rue and parsley. Later on, there were some interesting books published in the fourteenth century - one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the indian food that we all know today, but instead recipes for the types of food prepared by the cooks of the nobility of the period. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and spices from Arab cooking, including spices like coriander, basil and rosemary. These new foods and tastes prompted an eruption in recipe manuscripts, the majority of which are kept safe in private libraries. By the advent of the twentieth century, cookery publications are greatly in demand as a result of more people being able to read, people having increased free time and being a little richer. |
We hope you enjoy this Apple Cinnamon Baked French Toast recipe.
