Add a dip of French vanilla ice cream!

APPLE FRENCH TOAST COBBLER

This is a great and easy recipe for a different brunch offering. Serve with a dip of French vanilla ice cream and make this a real treat!
Serves 8



French bread, heels removed and sliced into 1 inch slices

4 eggs, beaten
1Cup Milk
¼tsp Baking powder
1 tsp Vanilla extract
½ Cup Lightly packed brown sugar
2 Large Granny Smith apples, peeled, cored and thinly sliced
1tsp Cinnamon
4Tbl Melted butter

2-glass 9X13 inch baking dishes.

Cut the bread into 1 inch slices and arrange in the baking dish. In a large mixing bowl, mix together the eggs, milk, vanilla and baking powder. Pour the egg mixture over the bread slices. Turn once to assure coating of both sides. Cover with plastic wrap and refrigerate for 15 to 20 minutes to allow bread to absorb the mixture. Preheat your oven to 450 degrees. Lightly grease another 9X13 baking dish. Place the sliced apples on in the baking dish covering the bottom. Sprinkle layered apples with brown sugar and cinnamon. Arrange the egg soaked bread slices on top of the apples. Brush with melted butter. Bake for 25 minutes or until golden brown. Serve warm with maple syrup or top with ice cream.

© Chef Johnny 2001