| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Breakfast | 10 | Servings |
INGREDIENTS
| 1 | lb | Loaf French bread |
| Nonstick cooking spray | ||
| 8 | lg | Eggs; slightly beaten |
| 3 1/2 | c | Skim milk |
| 1 | c | Sugar; divided |
| 1 | tb | Vanilla extract |
| 6 | md | Apples;peel/core/thin slice |
| 3 | ts | Ground cinnamon |
| 1 | ts | Ground nutmeg |
| 1 | tb | Butter |
INSTRUCTIONS
1. Slice bread into 1 1/2-inch slices. Coat a 9-by-13-inch pan with nonstick cooking spray and tightly pack bread into pan. 2. In a large bowl, stir together eggs, milk, 1/2 cup sugar and the vanilla. Pour half of the egg mixture over the bread slices. 3. Evenly distribute apple slices over bread. Top with remaining egg mixture. 4. In a small bowl combine remaining 1/2 cup sugar, the cinnamon and nutmeg. Sprinkle over apples. Dot with butter. Cover and refrigerate overnight. 5. The next day, uncover pan and bake in a preheated 350-degree oven for 1 hour. Remove from oven and let stand for 10 to 15 minutes. Cut into squares and serve warm. from Joseph Stefanic, Oak Park, Illinois Source: Chicago Sun Times, August 7, 1996 Posted to MM-Recipes Digest V3 #296 Date: Mon, 28 Oct 1996 16:20:21 +0000 From: Linda Place <placel@worldnet.att.net>
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