Baked French Toast

This is great for Christmas Morning, or any time you're having company for breakfast. It's assembled the night before, and popped in the oven in the morning.


Caramelized Apple French Toast

Ingredients:
1 c. brown sugar
3 tbsp. light Karo syrup
6 tbsp. butter
3 Granny Smith Apples, peeled, cored and sliced
18 slices day old white bread
6 eggs
2 c. milk
1/2 tsp. vanilla

Combine sugar, syrup and butter; boil in pan for 1 minute. Pour into greased 9 x 13 pan. Place sliced raw apples on top of caramel. Place bread 3 layers deep in pan. Mix eggs, milk and vanilla together. Pour over bread.

Refrigerate overnight. Bake at 350° for 45 minutes until brown and slightly puffy.


This photo was from when I was interviewed by our local newspaper, The Press-Enterprise, about this recipe. Erin was 7 at the time.

Apple Cake

This is a wonderful, easy cake. It's a hit whenever you serve it.

Jan’s Apple Cake

1 cup coarsely chopped walnuts
2 cups flour
2 teaspoons baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
2 eggs, beaten
1/4 cup granulated sugar
2 cups brown sugar
1 teaspoon vanilla extract
1/2 cup corn oil
1/2 cup water
4 cups pippin apples, unpeeled, cored and cut into 1/2-inch cubes
Powdered sugar for dusting

1. Heat the oven to 325 degrees.

2. Sift together the flour, baking soda, salt and cinnamon. (Double shift).

3. In a mixing bowl, blend the beaten eggs, white sugar, brown sugar, vanilla, corn oil and water until the ingredients are just combined. Then stir in the flour mixture and toasted nuts. When thoroughly blended, add the apples and stir.

4. Pour the batter into a greased 9-by-13-inch baking pan and bake until a toothpick inserted in the center comes out dry, 50 to 60 minutes. The cake will appear moist but not wet. Cut the cake for serving and sprinkle each slice with powdered sugar.

Serves 12 to 16