Caramel Apple French Toast with Poppyseed (Serves 6)
10 cups (250ml cup) cubed French bread 8 eggs
80ml light brown sugar
7,5ml teaspoons vanilla
2,5ml teaspoon ground cinnamon
30ml poppy seeds
125ml butter, softened
385g unsweetened pie apple
250ml light brown sugar
5ml ground cinnamon
250ml coarsely chopped pecans, toasted
Topping and serving:
Powdered Sugar, Maple syrup, salted caramel topping, cream fraiche or natural yoghurt if desired
Heat oven to 160°C or 300°F. spread the cubed bread on a large baking sheet, and bake for 20 to 30 minutes or until dry.
Spray the sides and bottom of 5 lt pot or glass casserole with cooking spray.
In large bowl, beat remaining French Toast ingredients. Fold in bread cubes to coat. Let stand 15 minutes, folding occasionally.
Meanwhile, in small bowl, stir together all the apple pecan filling ingredients until slightly crumbly and well mixed
Spoon 1⁄2 of bread mixture (about 4 cups) into the pot or casserole and top with half of the apple mixture. Repeat layers and sprinkle some extra poppy seeds on top
Cover with the lid and bake in the oven at 180°C for 30 minutes. Do not open
Place the sealed pot in the Wonderbag on a cloth or mat for 4 hours to complete the cooking process
Sprinkle with powdered sugar and serve with syrup, crème fraiche or any of the other suggested toppings
PREP TIME: 35 MINUTES
STOVE: 30 MINUTES
WONDERBAG: 4 HOURS