Caramel Apple French Toast with Poppyseed (Serves 6)

 

INGREDIENTS

French Toast:

10 cups (250ml cup) cubed French bread 8 eggs

500ml milk

125ml cream

80ml light brown sugar

7,5ml teaspoons vanilla

2,5ml teaspoon ground cinnamon

30ml poppy seeds

Apple-Pecan Filling:

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

DIRECTIONS

  • 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

DIFFICULTY: MODERATE

 
Jamie Vickery