Simpson House Apple French Toast
Ingredients:
1 cup brown sugar
1/2 cup butter
2 T. corn syrup
2 tart apples, peeled, cored and thinly sliced
5 eggs
1 3/4 cups milk
1 t. vanilla
1 loaf French bread, cut into 1 ¼ inch slices (about 10-12 slices)
1 lemon for zest
Plain Yogurt
Method:
Preheat the oven to 400 degrees F.
Spread the thinly sliced apples on a cookie sheet and bake for 15 minutes Syrup: Meanwhile, cook butter, sugar and corn syrup over medium heat until the ingredients are blended and the sugar is dissolved. Pour syrup into two 9-inch round cake pans. Scatter the apples evenly over the syrup. Place the bread slices in a separate dish. Mix the eggs, milk and vanilla and pour over the bread. Soak 20 minutes or so, until all of the liquid has been absorbed, then place bread on top of apples. Cover and refrigerate overnight.
In the Morning: Preheat the oven to 350 degrees F. Bake French toast uncovered for 40 minutes.
To Serve: Loosen edges of bread from the pan and from each other. Turn out on a platter larger than the cake plan. (Place platter over pan and quickly turn upside down). Sprinkle with lemon zest and pass a bowl of plain yogurt. Or serve each plate individually: top slices with yogurt or berries, then sprinkle with zest.
This recipe is adapted from the one served at The Simpson House, Santa Barbra, CA. Simpson House serves the French toast topped with spiced applesauce, yogurt and zest.
