* 4 tablespoons salted butter * 6 large granny smith apples, peeled and sliced very thin * ¾ cup light brown sugar, packed * 2 tablespoons apple cider * 1 ½ teaspoons ground cinnamon * ½ teaspoon ground ginger * ¼ teaspoon ground cloves * ¼ teaspoon ground nutmeg * pinch table salt * 1 loaf French bread, sliced to 1-inch thick (8-10 slices) * 4 large eggs * 1 ¼ cups milk, I use whole * ¼ cup pure maple syrup * 2 teaspoons pure vanilla extract * 1 teaspoon ground cinnamon * ⅛ teaspoon table salt
cooksmartr
**Instructions**
1. In a large heavy skillet, combine butter and apples over medium heat. Allow butter to melt, cooking and stirring for 5 minutes. 2. Add brown sugar, cider, cinnamon, ginger, cloves, nutmeg, and pinch of salt. Cook and stir 7 minutes or until apples are tender and sauce is thickened. Spread mixture into a 9×13 baking dish. 3. Layer bread slices over the apples, covering the entire surface. Trim pieces of bread to fit, if needed. 4. In a bowl, beat eggs until foamy. Whisk in the milk, maple syrup, vanilla, cinnamon, and salt until well combined. 5. Slowly and gently pour egg mixture over the bread slices, taking time to let the liquid soak through tops of bread to ensure even coating. 6. Press down lightly on bread to ensure soaking. Cover dish with plastic wrap and chill 8 hours or overnight. 7. Remove casserole from fridge 30 minutes before baking; meanwhile, preheat oven to 350F. Bake uncovered 35-40 minutes or just until bread tops are golden and the edges are crisp. 8. Allow casserole to rest 10-15 minutes at room temp before cutting into it. To serve, carefully cut individual servings and invert pieces so the apples face up. Serve with maple syrup.
3 Comments
**Ingredients**
* 4 tablespoons salted butter
* 6 large granny smith apples, peeled and sliced very thin
* ¾ cup light brown sugar, packed
* 2 tablespoons apple cider
* 1 ½ teaspoons ground cinnamon
* ½ teaspoon ground ginger
* ¼ teaspoon ground cloves
* ¼ teaspoon ground nutmeg
* pinch table salt
* 1 loaf French bread, sliced to 1-inch thick (8-10 slices)
* 4 large eggs
* 1 ¼ cups milk, I use whole
* ¼ cup pure maple syrup
* 2 teaspoons pure vanilla extract
* 1 teaspoon ground cinnamon
* ⅛ teaspoon table salt
**Instructions**
1. In a large heavy skillet, combine butter and apples over medium heat. Allow butter to melt, cooking and stirring for 5 minutes.
2. Add brown sugar, cider, cinnamon, ginger, cloves, nutmeg, and pinch of salt. Cook and stir 7 minutes or until apples are tender and sauce is thickened. Spread mixture into a 9×13 baking dish.
3. Layer bread slices over the apples, covering the entire surface. Trim pieces of bread to fit, if needed.
4. In a bowl, beat eggs until foamy. Whisk in the milk, maple syrup, vanilla, cinnamon, and salt until well combined.
5. Slowly and gently pour egg mixture over the bread slices, taking time to let the liquid soak through tops of bread to ensure even coating.
6. Press down lightly on bread to ensure soaking. Cover dish with plastic wrap and chill 8 hours or overnight.
7. Remove casserole from fridge 30 minutes before baking; meanwhile, preheat oven to 350F. Bake uncovered 35-40 minutes or just until bread tops are golden and the edges are crisp.
8. Allow casserole to rest 10-15 minutes at room temp before cutting into it. To serve, carefully cut individual servings and invert pieces so the apples face up. Serve with maple syrup.
Full recipe and notes here: [https://www.chewoutloud.com/upside-down-apple-french-toast-bake-make-ahead/](https://www.chewoutloud.com/upside-down-apple-french-toast-bake-make-ahead/)