Giant Upside-Down French Toast with Apples, Cranberries, and Pecans

Votes: 2

How to Make - Giant Apple, Cranberry, and Pecan Upside-Down French Toast

Time: 50 min.
Complexity: easily
Servings: 4-6

Nutritional value per serving:

Serving size: 1 of 12
Calories 273, total fat 12 G., saturated fats 5 G., proteins 5 G., carbohydrates 37 G., fiber 3 G., cholesterol 82 mg, sodium 112 mg, sugar 24 G.

Impress your guests at your next Sunday brunch with this unique yet easy-to-make baked French toast with apples, cranberries, and pecans. Everyone is sure to love the harmonious combination of caramelized crust, tart-sweet apple, and tart cranberries.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 eggs
1 cup whole milk
1 tsp vanilla extract
1/4 tsp ground cinnamon
Half challah, cut into 2.5 cm thick slices.
55 g unsalted butter, cut into small cubes
1 cup light brown sugar + more as needed
4 Granny Smith apples
1/4 cup heavy cream
0.5 cup pecans
0.5 cups dried cranberries
Powdered sugar, optional

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, milk, vanilla extract, cinnamon, challah, butter, brown sugar, apples, cream, pecans, dried cranberries, powdered sugar

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Crack the eggs into a shallow pan and add the milk, vanilla extract, and cinnamon. Whisk until smooth, then place the challah slices in the mixture to coat. Turn occasionally.

Heat a 10-inch (25-cm) skillet (preferably seasoned cast iron) over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar is melted and caramelized, about 8 minutes. While the sugar is melting, peel, core, and halve the apples. Remove the skillet from the heat and carefully stir in the heavy cream. Sprinkle with nuts and dried cranberries and gently press the apple halves into the pan to create an even surface. Arrange the soaked challah slices on top, covering the skillet completely. Space out the large and small slices so there are no gaps. Sprinkle a little brown sugar over the top and transfer to the preheated oven. Bake in the center of the oven for 40–45 minutes, until golden and puffed.
Let the pie cool for 2-3 minutes, then invert it onto a large plate. Dust with powdered sugar, if desired, and serve.

Note

If your cast iron skillet is not seasoned, the cranberries will react with the metal and turn black.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick breakfasts / Quick baking / Breakfast / Christmas / Desserts / Sweet pies, tarts and casseroles / / / American cuisine / Tyler Florence

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