Up­side-down Ap­ple French Toast

Super Food Ideas - - RECIPE INDEX -

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.

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