Saturday, October 4, 2008

Up-side Down Carmel Apple French Toast

1/2 C. butter
1 1/4 C. packed brown sugar
1 T. water

Combine butter, brown sugar and water in a saucepan. Heat on medium until bubbling, stirring frequently. Place in a 9 x 13 pan and allow to cool for 20 to 30 minutes.

3 granny smith apples
cinnamon, to taste
1/2 C. raisins, optional
1 loaf French bread, sliced 1 1/2 inch thick (about 8 slices)
1 1/2 C. milk
6 eggs
1 t. vanilla

Peel, core and slice apples. Place the slices in rows, close together (overlapping), on top of the caramel sauce in the pan. Sprinkle with cinnamon and raisins. Place the slices of bread on top of the apples. Mix together the milk, eggs, and vanilla. Pour over bread. Cover and refrigerate over night. Bake at 350 degrees for approximately 60 minutes, or until golden brown and crispy on top.

Serve upside-down. Spoon any extra sauce in the pan over the French toast. Serve with Creme Topping and garnish with nuts, if desired.

Creme Topping

1/2 C. whipping cream (or Cool Whip)
1/2 C. sour cream
1/4 sugar
1/2 t. almond extract or orange extract

Whip on high until thickened. Place 2 T. of topping on top of each serving of French toast.

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