Prep Time: 15 minutes
Cook Time: 40 minutes
refrigeration time: 2 hours
Total Time: 2 hours, 55 minutes
Yield: 12 servings
- 1 16 oz. loaf day-old French bread
- 1 cup milk
- 1 cup half and half
- 6 large eggs
- 1 banana
- 1/4 cup brown sugar, divided
- 1 tsp. vanilla extract
- 1/4 cup butter
- 2 cups diced and peeled Granny Smith apples
- 1-1/2 cups granola
- maple syrup
- Spray a 9 x 13 baking dish with cooking spray.
- Cut French bread into slices, and place in a single layer in the prepared pan -- it's okay to squish them, if necessary.
- In a blender, combine milk, half and half, eggs, banana, 1 Tbsp. of the brown sugar and the vanilla. Puree until smooth.
- Pour over the bread, turning the bread several times to coat evenly. Make sure the crusts of the bread are well-coated with the egg mixture. Refrigerate at least 2 hours, up to 24 hours.
- Preheat oven to 350 degrees F. Remove the French toast from the refrigerator and let it come to room temperature.
- Melt the butter. Toss with diced apples, granola and remaining brown sugar.
- Sprinkle the granola mixture evenly over the French toast. Cover with aluminum foil. Bake 20 minutes.
- Remove foil, and bake another 15-20 minutes until the topping turns golden brown.
Note: You can make this recipe at the last minute, letting the bread soak up the egg mixture in as little as a half hour, provided you use stale bread, and turn to coat the bread with the egg mixture frequently.
Drizzle with maple syrup.
See also: How to Make French Toast Video