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French Apple Christmas Breakfast

French Apple Christmas Breakfast
3 cups whole milk
1/3 cup packed brown sugar
1/3 cup white sugar
6 eggs
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
4 medium apples, peeled and thinly sliced
1 cup raisins
10 slices firm bread
Caramel Syrup (see below)

Butter sides and bottom of 9×13 baking pan.

Combine milk, brown sugar and white sugar. Stir to dissolve sugar. Add eggs, salt, cinnamon, and nutmeg; mix well and set aside.

Peel, core and thinly slice apples. Arrange apples in bottom of prepared baking pan. Sprinkle raisins over apples. Tear bread into pieces and place on top apples. Pour custard over bread. Cover with plastic wrap and refrigerate 8-10 hours or overnight.

Preheat oven to 350 degrees. Remove cover and bake 60-70 minutes or until knife inserted in center comes out clean. Serve warm with caramel syrup.

Notes:

This is delicious bread custard, perfect for Christmas morning, or any morning when a special breakfast with little preparation is desired. Serves 12

Caramel Syrup
1/3 cup packed brown sugar
1/3 cup white sugar
2/3 cup light corn syrup
2/3 cup cream
3 tablespoons milk



Combine brown sugar, white sugar, corn syrup, and cream in heavy sauce pan. Stirring frequently bring to a boil. Reduce heat to simmer and simmer gently 5 minutes. Remove from heat. Syrup will thicken as it cools. Stir in vanilla. When cool stir in milk, one tablespoon at a time, thin to desired consistency. Serve warm. Store unused syrup in the refrigerator.

For nutritional analysis go to www.UtahDairyCouncil.com

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