This is a beautiful dish with a wonderful aroma, perfect for a post game brunch with your buddies. The dish can be prepared the night before and baked the next morning.
This is a beautiful dish with a wonderful aroma, perfect for a postevent brunch with your buddies. The dish can be prepared the night before and baked the next morning.
1 loaf (about 1 pound) French, Italian, or whole-grain bread of your choice, sliced 1 inch thick
4 eggs or substitute
1 1/4 cups milk, preferably low fat
1/2 cup sugar, divided into two portions
1 tablespoon vanilla extract
3 apples, preferably Granny Smith or McIntosh, cored
2 teaspoons cinnamon
- Spray a 9- × 13-inch baking pan with cooking spray (or wipe the insides of the pan with a small piece of oil-soaked paper towel).
- Arrange the bread slices in a layer on the bottom of the pan.
- In a medium bowl, combine the eggs, milk, 1/4 cup of sugar, and vanilla. Blend well. Pour half the mixture over the bread.
- Slice the apples, and arrange them over the bread.
- Pour the remaining liquid over the apples.
- Combine 1/4 cup sugar and the cinnamon and sprinkle over the apples. The dish can be covered and refrigerated overnight at this point, if desired.
- Bake at 400 °F for 35 to 40 minutes. Let cool for 5 to 10 minutes before serving. Serve with maple syrup.
Yield: 5 servings
2,250 total calories; 450 calories per serving (without maple syrup); 77 g carbohydrate; 17 g protein; 8 g fat
Maple syrup: add 60 calories and 15 g carbohydrate per tablespoon.
Nutrient timing: Pre-exercise, recovery
Special diets: Vegetarian
Courtesy of Jenny Hegmann
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