This recipe is from Gale Gand's "Brunch!" cookbook. It is delicious! Here are the step by step pictures of what to do. Easy peasy!
Butter casserole dish and cut toasted bread. Line in the dish. Beat liquid ingredients.
Add egg mixture to bread. Saute apples, butter and brown sugar.
BAKED CINNAMON-APPLE FRENCH TOAST
6 medium apples (use an assortment)
2 tablespoons unsalted butter, cut up into small cubes, plus more for the baking dish
1/2 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
8 slices Texas toast (thick presliced white bread)
8 large eggs
1/2 cup granulated sugar
3 1/2 cups whole milk
1 tablespoon vanilla
Honey butter (1 stick unsalted room temperature butter with a pinch salt and 1 tablespoon honey beaten in)
Peel, core and cut apples into 1/4-inch-thick slices. Heat butter in saute pan over medium heat until it starts to foam. Add apples and cook until tender, about 10 minutes. Turn off heat and stir in brown sugar, cinnamon and nutmeg. Set aside.Lightly toast bread. Cut toast slices in half to make triangles. Butter 9x13-inch baking dish and arrange bread in two rows, overlapping in dish.
Beat eggs in medium bowl; then whisk in granulated sugar, milk and vanilla to make a custard. Pour custard over bread triangles and spoon apples over top. Cover, and refrigerate overnight.The next day, heat oven to 350 degrees F. Uncover baking dish. Bake 50 to 60 minutes, until custard is set and doesn't shimmy when you shake pan. It will puff up and brown slightly. Remove from oven and let rest 10 minutes before serving. Serve in squares or large spoonfuls, with honey butter. Makes 8 servings.