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
It is quite possible to prove the history of transcribed cooking instructions far back into the distant past, in truth as far back into recorded history as pharonic Egypt, and possibly even further. Interesting though that is, mostly, these early cook books were just primitive pictorial instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to experts in ancient history is a collection of tablets in ancient Sumerian which describe the preparation 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. As we move into The time of the romans 25BC a roman called Apicius created a collection of scripts which described recipes enjoyed by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, something we still use today. Additionally, he informs us how the cooks of Roman times were skilled in the use of many different spices, including a few that will be familiar to modern chefs such as basil, mint and parsley. Moving on, there were a couple of interesting cookery books which were published in the 1300s - a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the curry that is familiar to us all today, but rather descriptions of the types of meals cooked for the rich and wealthy people of the period. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from the holy land, such as coriander, parsley, and basil. These new foods and tastes caused a torrent in manuscripts on cooking, most of which still exist in academic collections. During the next few hundred years, the upper classes tried to serve the most extravagent banquests, and consequentially cooks and their recipes increased in prestige. However, it wasn`t until the nineteenth century that cooking and recipe books became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collating, testing, and publishing recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cookery books are increasing in popularity as a result of better eduction, more free time and a general increase in wealth. Like it or not, the introduction of TV gave us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Apple Cinnamon Baked French Toast recipe.
