Overnight Upside-Down Apple French Toast RecipeDecember 20th, 2016
Want to know our secret to relaxing on Christmas morning? Make breakfast the night before! This beautiful baked French toast is studded with apples, cranberries, and pecans. After baking, flip it upside down and watch a sweet sauce drizzle down the side—no need for extra syrup.
Overnight Upside-Down Apple French Toast
Yield: 6 to 8 servings
Active Time: 15 minutes
Total Time: 1hour
5 small baking apples
2 tablespoons ghee
¼ cup plus 2 tablespoons maple syrup, divided
7 large eggs
Small pinch salt
¾ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 ¼ cups unsweetened almond milk
Zest of 1 orange
5 cups gluten-free baguette or bread, sliced into 1-inch pieces
¼ cup cranberries, thawed if frozen
¼ cup chopped pecans
Line an 8- or 9-inch round springform pan with parchment paper and spray with nonstick spray.
Peel apples, then cut them in half through the stem. Remove the core, then slice pieces crosswise into ¾-inch slices.
Melt ghee in a large skillet over medium heat and toss the apples in the hot ghee. Add in ¼ cup maple syrup and sauté until the apples begin to soften. Increase heat up to high and cook 30 seconds more, then remove from heat and set aside.
In a large bowl, whisk together eggs, salt, cinnamon, vanilla, 2 tablespoons maple syrup, almond milk, and orange zest. Add in bread and toss to coat.
Sprinkle cranberries and pecans into prepared pan, and arrange apple slices in concentric circles on top, covering the bottom of the pan. Pick up the skillet you cooked the apples in, and pour any leftover maple syrup into the pan. Lay bread slices on top, gently pressing to compact them, then pour the egg mixture on top. Bake immediately, or cover the pan and store in fridge overnight.
When ready to bake, remove pan from fridge 30 minutes before baking and preheat oven to 350 degrees. Bake for 45 to 50 minutes, or until the top is golden and puffy. Allow to cool for several minutes, then remove the springform ring and invert onto a large plate.
Photo credit: Paul Delmont