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Eggs, Dairy French 6 Servings

INGREDIENTS

4 Tart apples
5 T Fresh lemon juice
6 Ripe bananas
1/2 t Each ground cinnamon
ginger cloves and nutmeg
4 T 1/2 stick butter
1/2 c Light brown sugar
2 T Maple syrup
4 Eggs
1 c Milk
1/2 t Vanilla extract
8 Challah bread, cut 1 inch
thick

INSTRUCTIONS

Copyright Washington Post  This spectacular French toast, adapted from
"Nicole Routhier's Fruit  Cookbook" (Workman, 1996), is similar to a
caramelized tarte tatin,  the French upside-down apple tart. As
Routhier writes, it needs no  additional butter or syrup. Just a side
of bacon or sausage, and  that's it.  Peel, core and cut each apple
into 3/4-inch-thick wedges. Place the  apple wedges in a large mixing
bowl and toss gently with the lemon  juice to prevent discoloration.
Peel the bananas, and slice them  crosswise 3/4 inch thick. Add the
bananas to the apples and toss to  coat evenly with lemon juice.
Sprinkle the cinnamon, ginger, cloves  and nutmeg over the fruits, and
toss well to combine. Melt 3  tablespoons of the butter in a large
skillet over medium-high heat.  Add the fruit and saute until tender,
about 30 seconds. Add the brown  sugar and maple syrup and cook until
the sugar is dissolved, 30  seconds longer. Remove from the heat. Pour
the contents into a  lightly buttered 13-by-9-inch baking pan. In a
medium-sized bowl,  beat the eggs, then stir in the milk and vanilla.
Dip the bread  slices into the egg mixture just to moisten (both
sides), then place  them over the fruit in a single layer in the pan,
making sure to  cover the fruit entirely. (You may need to slice some
of the bread in  half in order to cover the fruit.) Pour any leftover
egg mixture over  the bread. Dot the bread with the remaining 1
tablespoon butter. Let  the mixture sit for 10 minutes. (This can be
prepared up to this  point in advance, covered and refrigerated
overnight.) Preheat the  oven to 375 degrees. Bake the French toast,
uncovered, until the top  is golden, 30 to 35 minutes. Cool for 5
minutes. Place a serving tray  over the pan, and carefully turn it over
to unmold the French toast.  Spoon any syrup or fruit left in the pan
over the bread, and serve at  once.  Per serving: 541 calories, 12 gm
protein, 91 gm carbohydrates, 16 gm  fat, 195 mg cholesterol, 8 gm
saturated fat, 335 mg sodium  Posted to FOODWINE Digest 19 Dec 96
From:    Laurie Thompson <llt@GWIS2.CIRC.GWU.EDU>  Date:    Thu, 19 Dec
1996 14:26:59 -0500

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 363
Calories From Fat: 137
Total Fat: 15.4g
Cholesterol: 147.6mg
Sodium: 204.6mg
Potassium: 645.2mg
Carbohydrates: 51.1g
Fiber: 4g
Sugar: 28.1g
Protein: 8.7g


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