Upside-down Apple French Toast
SERVES 6 PREP 30 MINUTES COOK 55 MINUTES
125g butter, chopped ¾ cup brown sugar ¼ cup orange juice ¼ cup thickened cream 2 red delicious apples, cored, thinly sliced into wedges ¼ cup chopped skinless hazelnuts ¼ cup dried cranberries 3 eggs ¾ cup milk ½ teaspoon ground cinnamon 1 teaspoon vanilla extract 6 slices brioche-style fruit bread Crème fraîche, to serve
1 Preheat oven to 180°C/160°C fan-forced. 2 Place butter, sugar, orange juice and cream in a 6cm-deep, 24cm (base), 30cm (top) ovenproof frying pan over medium-high heat. Cook, stirring, for 8 to 10 minutes or until mixture bubbles and thickens slightly. Remove from heat. Stand for 1 minute to allow bubbles to subside. Using picture as a guide, carefully arrange apple, skin-side down, in caramel sauce (sauce will be very hot). Sprinkle with hazelnuts and cranberries. 3 Whisk eggs, milk, cinnamon, vanilla and a pinch of salt in a large shallow bowl. Dip both sides of bread, 1 slice at a time, into egg mixture for 10 seconds. Place on top of apple mixture in pan, trimming to fit, if necessary, to completely cover. Bake for 45 minutes or until top is golden. Cool for 2 minutes. Carefully turn out onto a serving platter with sides. Serve with crème fraîche. NUTRITION: (per serve) 2547kj; 36.5g fat; 20.3g sat fat; 9.7g protein; 60.2g carbs; 3.1g fibre; 183mg chol; 402mg sodium.