Its Father’s Day… that calls for something special! Haven’t you heard the best way to a man’s heart is through his stomach? I’m pretty sure that’s how I snagged Micah. An-y-way, This is the perfect decadent breakfast for Dad on Father’s Day or for any brunch, birthday or special occasion. Here’s the recipe:
Ingredients
5 eggs
1 1/4 cups whole milk
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon (plus some for sprinkling)
1 loaf french bread, cut into 1 inch-thick slices (about 8 slices)
1 stick unsalted butter, cut into small cubes
1 1/2 cup light brown sugar, plus more for sprinkling, divided
2 Granny Smith apples
1/2 cup heavy cream
1/2 cup pecans
1/2 cup dried cranberries
Confectioners’ sugar, garnish, optional
Directions
In a medium size bowl, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined and set aside.
First, in a skillet cook the butter and 1 cup sugar over medium heat, stirring constantly, until the sugar has melted and caramelized, about 8 minutes. Next, while the sugar is melting, peel the apples, core and cut into thin slices. Remove from heat and gently whisk in the heavy cream. Stir in the apple slices, pecans, dried cranberries and make sure the apple slices are well coated with the caramel mixture. Pour this mix into a greased 9×13 inch pan.
Next, Dip each slice of bread in the egg mixture and then lay the bread in the 9×13 inch pan. After all slices are in the pan pour the remaining egg mixture over the slices of bread. Then lightly sprinkle the extra cinnamon and brown sugar (to taste – I don’t do too much) over the entire dish. Cover with foil and place in the refrigerator for a few hours or overnight.
Preheat oven to 350 degrees F. Bake for 45 minutes or until the tops are golden.
When done, allow to cool for a few minutes then invert onto a large plate. Dust with confectioners’ sugar, if desired, and serve.
