NOVEMBER 28TH – FRENCH TOAST/MAIZE

Baked Apple French Toast

8 medium eggs

1 qt. (4 c.) milk

8 oz. cream cheese for cooking (not the pre-softened kind)

½ c. brown sugar

12 slices French bread (or regular white bread with crust cut off)

1 Tbsp. cornstarch

2 Tbsp. vanilla

1 stick butter

2 Granny Smith apples, cored & thinly sliced

Cinnamon to taste

Set rack to lower third of oven and preheat to 350°. Butter or grease a 9×13” baking pan.

In skillet, melt butter with brown sugar and add cornstarch to thicken. Add apples and cook, stirring 2-3 minutes. Transfer to baking dish and let cool. Cut cream cheese into cubes and arrange evenly over apples. Cut slices of bread in half diagonally and layer over apples to cover the whole dish. In large mixing bowl, beat together the eggs, milk and vanilla. Pour egg mixture over the bread, taking care to dampen all the bread. Sprinkle with cinnamon. Bake for 40-50 minutes, or until golden and puffed. Let cool 10 minutes before serving. (This can be made ahead of time and refrigerated overnight. It also reheats beautifully).

10/20/17