Overnight Apple Raisin Bourbon French Toast with warm Maple-Bourbon Syrup
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: overnight is best
While I love the convenience of overnight French toast, to make the same day, dip bread slices in egg mixture before putting them in the pan. Pour remaining egg mixture over the top of bread slices. Bake at 350ºF for 40-45 minutes.
Combine raisins and bourbon in a small bowl; set aside while proceeding.
In a saucepan combine the butter and brown sugar. Cook and stir over medium heat until smooth and slightly thick. Remove from heat; drain bourbon from raisins. Reserve raisins. Stir bourbon into butter mixture. Pour mixture into 13x9 pan.
Layer the apples over the butter mixture. Sprinkle raisins over the apples. Top with bread slices.
In a medium bowl whisk together the eggs, milk, salt, vanilla, cinnamon and nutmeg. Pour egg mixture over bread.
Wrap securely in foil and refrigerate overnight.
Heat to 350ºF.
Bake for 20 minutes, Remove foil and bake 30 minutes more, or until apple slices have softened and bread is golden brown.
Serve with warm Maple-Bourbon Syrup.
½ cup raisins
¼ cup bourbon
½ cup (1 stick) butter
1 cup dark brown sugar
3 Granny Smith apples, cored, peeled and thinly sliced
6 thick slices egg bread (or raisin bread, baguette or brioche sliced to fill a 9x13 pan)
1 cup milk (or half and half)
Pinch of salt
1 tablespoon vanilla extract
1 tablespoon cinnamon
Freshly ground nutmeg
Maple Bourbon Syrup: Combine 1½ cups pure maple syrup, 2 tablespoons bourbon and a pinch of cinnamon in a small saucepan. Bring to a simmer. Keep warm until ready to serve.
to you by Amy Tobin
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