I’m thrilled to be partnering with our sponsor, Bays English Muffins, to bring you this recipe for a delicious Baked Apple Cinnamon Skillet French Toast!
With the holidays quickly approaching (hey – don’t shoot the messenger!) my thoughts begin to turn toward getting my house ready for holiday visitors. In addition to making sure the house is clean and visitor-ready, I also start thinking about fun breakfast options to serve when we have overnight guests. On an average day, we are pretty boring with our breakfast choices – usually a bowl of oatmeal or overnight oats. But we like to act fancy with guests and serve something impressive like this Baked Apple Cinnamon French Toast made with Bays English Muffins.
Honestly, this meal was so fancy looking and downright TASTY, I’ve served it for dinner a few times. Really, anything with Bays English Muffins can be served any time of day. Bays are so much more than just breakfast food. I had been raised on another type of English muffin and didn’t think I was much of a fan until I tried Bays! They are super fresh – partially because they are kept in the refrigerated section of the store. You’ll find them hanging out with the milk and eggs in the dairy case – just chillin’ and staying fresh. They are the lightest, airiest English muffins I’ve had and I can’t imagine this recipe coming out as good with anything else.
So, on to the recipe. This is fast becoming our fall favorite – although we will be making at all year long. The cinnamon and apple flavors make it warm and comforting on chilly fall days. And it was surprisingly easy to make.
BAKED APPLE CINNAMON SKILLET FRENCH TOAST
- 6 Bays English Muffins halved and split
- 6 large eggs
- 1 cup half-and-half
- 3/4 cup milk
- 1/4 cup brown sugar
- 1 teaspoon fresh orange zest
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 large Gala apple cored and cut into 1-inch chunks
- 3 tablespoons butter divided
- 1/8 teaspoon cinnamon
- 1 teaspoon brown sugar
- 1/8 teaspoon salt
- 3/4 cup pure maple syrup heated and garnished with a cinnamon stick
- Powdered sugar optional
- Place muffin pieces, cut sides up, in a 9×13 baking dish. Set aside.
- Combine eggs, half-and-half, milk, brown sugar, orange zest, cinnamon, vanilla extract and salt in a blender.
- Blend until thoroughly combined. Pour mixture over muffins in baking dish.
- Lightly press down on muffins with a spoon to help saturate with liquid. Let soak, refrigerated, at least 1 hour.
- Melt 1 tablespoon butter in a 12-inch oven-safe skillet (such as stainless steel or a well-seasoned cast iron pan).
- Saute apple chunks for 2 minutes, stirring occasionally.
- Add brown sugar and salt, and cook for 1 minute.
- Transfer soaked muffin pieces to the pan with the apple mixture, arranging them in a spiral pattern with the flat cut edges down and the curved edges out. The pattern will resemble flower petals.
- Pour the remaining custard over the muffin pieces.
- When ready to finish the French toast, preheat oven to 425°F. Bake for 25 minutes, brushing with 2 tablespoons melted butter during last 5 minutes of baking.
- Let stand about 10 minutes before serving. Lightly dust with powdered sugar, if desired.
- Serve with warm maple syrup.
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