- 1 baguette, about 18" to 20" long (12 ounces)
- 8 large eggs
- 3 cups milk
- 1/3 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 5 to 6 apples (1 3/4 to 2 pounds fresh apples), peeled and thinly sliced; Granny Smith is a good choice
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons maple syrup
- pinch of salt
- 2 tablespoons melted butter
- Confectioners' sugar, glazing sugar, or cinnamon-sugar
- maple syrup
- Lightly butter a 9" x 13" baking pan or similar-sized casserole dish. Slice a day-old baguette into 3/4" to 1" slices; you'll need about 21 slices to fill the pan. Place the slices of bread into the pan.
- In a medium-sized bowl beat the eggs, then whisk in the milk, sugar, vanilla, nutmeg and salt.
- Pour this mixture over the bread, and let it soak in while you're preparing the topping.
- Peel and slice the apples thinly. Toss them with the remaining topping ingredients, and spread them over the bread in the pan.
- To bake immediately, preheat the oven to 375°F. To bake up to 48 hours later, cover the pan, and refrigerate.
- Bake the French toast in a preheated 375°F oven for 30 to 40 minutes, until the apples are soft and the eggs set. If it's been refrigerated, remove the cover, and bake for 60 to 70 minutes.
- Remove from the oven, and sprinkle with the sugar of your choice, if desired; or drizzle with maple syrup.
Yield: about 8 to 12 servings.
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