Vermont Maple Apple French Toast Bake | EATS Park City

Ingredients

• Apples ¾ Pound
• Whole wheat bread 1 Pound
• Eggs 13 Large or 1 quart liquid eggs
• Milk 1 ⅓ Cups
• Maple syrup ⅓ Cup
• Ground cinnamon 1 tsp
• Ground nutmeg ½ tsp
• Salt 1 Pinch
• Coat two 2 inch full hotel pan with cooking spray. The home cook should use a cake pan or even a glass baking pan. The mix for 12 can be divided or not.
• Core apples and cut into 8 wedges.
• Cut bread into 1 inch cubes.
• Lightly beat eggs in a large bowl. Add milk, maple syrup, cinnamon, nutmeg and salt; whisk to combine. Stir in apples and then fold in the bread.
• Divide Mixture evenly between pans. Lightly coat parchment paper with cooking spray and place on top of the mix. Cover with foil and refrigerate overnight.
• Before baking, take out and let sit at room temperature for 30 minutes. Preheat oven to 350 and bake for 30 minutes in a 9×11 inch pan.
• Remove the foil and pour over maple syrup.
• Return to the oven and bake until the internal temperature is at 165 degrees, approximately 20 minutes.
• Let stand for 10 minutes and cut into 12 portions.