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 Here
is our 2009 addition for the brunch crowd that shows up after the Peachtree Road Race
on the 4th of July. It is a real road race winner.
INGREDIENTS:
1 large loaf French bread
10 Eggs
3 1/2 cups milk
1/2 cup sugar
1 tablespoon vanilla extract
3 to 4 Granny Smith apples
Topping:
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 stick butter
DIRECTIONS:
Preheat oven to 350 degrees. Lightly spray 9"X13" baking dish with non-stick
vegetable spray or rub with butter (preferred). Slice bread into 1" to
1-1/2" slices. Arrange closely in single layer in baking dish.
Beat eggs well and add in milk, 1/2 cup sugar and vanilla. Mix thoroughly
with whisk. Pour half of egg mixture over bread.
Peel, core and slice apples into 1/8 inch slices. Arrange apples evenly over
bread. Pour remaining mixture over apples.
Mix together 1/4 cup sugar, cinnamon and nutmeg. Shake evenly over apples.
Dot generously with the butter. At this point you can also sprinkle 1 cup of
chopped pecans over casserole if desired.
Bake 40 to 50 minutes on center oven rack. Ovens vary so at 40 minutes check
every 5 minutes. Remove from oven and let rest for 10 minutes to 15 minutes
before serving.
Serve with room temperature maple syrup.
Enjoy!! mmmmmmmmmmmm Granny Smith would be proud of this one.
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