Apple French Toast

Courtesy: Tyler Florence (Food Network)

• 4 eggs
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/2 loaf sourdough bread, cut into 1 inch-thick slices
• 1/2 stick unsalted butter, cut into small cubes
• 1 cup light brown sugar, plus more for sprinkling, divided
• 4 Granny Smith apples, pealed and cored
• 1/4 cup heavy cream
• 1/2 cup pecans
• 1/2 cup dried cranberries

In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay sourdough slices in mixture to coat and absorb it all, turning occasionally.

Set a 10-inch cast iron skillet over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly until the sugar has melted and caramelized, about 8 minutes. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apples so there is a flat surface. Lay soaked slices of sourdough over the top so it is completely covered and sprinkle the top with some brown sugar. 

Bake at 350 degrees for 40 to 45 minutes until the top is golden and puffy.

When done, allow to cool for 2 to 3 minutes then invert onto a large plate order a sheet tray to catch the excess caramel drippings.