Last week we visited our local apple orchard that was part of a pre-school field trip with our daughter, Emma. While there we learned a ton about the apple growing business and seeing all of those beautiful fruits on the tree just further cemented my plans to grow two of my own apple trees. But the thing that really got me was the price of the apples! We bought a peck of HoneyCrisp apples that came with a hefty price tag. Why that particular variety is so expensive is beyond me.
I figure I’m better off turning my backyard into my own little orchard and save myself some money every Fall.
So what does one do with a peck of apples (which is like 2 dozen or so)? Well, I bake with them … specifically baked apple pie french toast. If you haven’t made french toast this way it is a MUST DO! Almost all of the work is done the night before so you can pop it in the oven in the morning. It’s a nice twist on apple pie but you can eat it for breakfast.
- 1 loaf Challah bread
- 6 eggs
- 1-1/2 cups half and half
- ½ cup whole milk
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- ½ teaspoon Apple Pie spice blend
- pinch of salt
- 1 stick butter, softened
- ½ cup brown sugar
- ½ cup chopped pecans
- 1 tablespoon light corn syrup
- 1 teaspoon Apple Pie spice blend
- 1-2 cups HoneyCrisp apples, cubed
- Slice bread into 1 inch thick slices and set out to dry the day before preparing the recipe.
- The night before baking this dish, arrange bread slices in a deep baking dish. In a large bowl, whisk eggs, half & half, milk, sugar, vanilla, spice blend and salt. Pour over the bread, saturating each slice.Cover with foil and refrigerate overnight.
- Preheat oven to 350 degrees F.
- Uncover the dish and sprinkle apple chunks evenly over the top.
- Prepare the praline topping. Mix together butter, sugar, pecans, corn syrup and spice blend. Spread over the bread and apples.
- Put the foil back on the dish and bake for 35 minutes. Remove foil and continue baking for 25-30 minutes, until center is set.
- Cool 10 minutes before serving.