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Apple Cinnamon French Toast Soufflé
1 large loaf French Bread
8 jumbo (extra large) eggs
3 1/2 c milk
6-8 medium Cortland or Macintosh apples (peeled, cored, sliced thinly)
1 T butter or margarine for greasing the foil
1/2 c. sugar
3-4 tsp. cinnamon
1 tsp. nutmeg
3 T butter
Cut French bread in 1-1/2 inch slices. Line a Dutch Oven with heavy-duty foil. Lightly grease the foil with butter/margarine. Place bread tightly in oven. Combine eggs, milk, 1/2 c sugar and vanilla. Beat with a wisk. Pour half of mixture over bread. Allow time to soak in. Place apples over bread and pour the remaining egg mixture over apples. Mix the first three topping ingredients together and sprinkle over mixture. Dot with 3 T butter. Allow some time to soak in. Cover and bake for 1 hour at 350 F. Check occasionally during baking. Let rest for 10 minutes. Serve with maple syrup and sausage.
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