CARAMEL APPLE FRENCH TOAST WITH POPPY SEED

FRENCH TOAST

10 cups (250ml cup) cubed French bread 8 eggs

500ml milk

125ml cream

80ml light brown sugar

7.5ml teaspoons vanilla

2.5ml teaspoon ground cinnamon 30ml poppy seeds

APPLE-PECAN FILLING

125ml butter, softened

385g unsweetened pie apple 250ml light brown sugar

5ml ground cinnamon

250ml coarsely chopped pecans, toasted

TOPPING AND SERVING

Powdered sugar, maple syrup, salted caramel topping, crème fraîche or natural yoghurt if desired

Heat oven to 160°C. Spread the cubed bread on a large baking sheet, and bake for 20 to 30 minutes or until dry.

Spray the sides and bottom of 5-litre pot or glass casserole with cooking spray.

In a large bowl, beat the remaining French toast ingredients. Fold in bread cubes to coat. Allow to stand for 15 minutes, folding occasionally.

Meanwhile, in small bowl, stir together all the apple-pecan filling ingredients until slightly crumbly and well-mixed.

Spoon half of bread mixture (about four cups) into the pot or casserole and top with half of the apple mixture. Repeat layers and sprinkle some extra poppy seeds on top.

Cover with the lid and bake in the oven at 180°C for 30 minutes. Do not open. Place the sealed pot in the Wonderbag on a cloth or mat for four hours to complete the cooking process Sprinkle with powdered sugar and serve with syrup, crème fraîche or any of the other suggested toppings. Serves 6. Preparation time: 35 minutes Stove top time: 30 minutes Wonderbag time: 4 hours