this is definitely not a "quick-throw-something-in" dish. but it would make a great snow-day or holiday breakfast because you can make it the night before and bake it first thing in the morning.
modified from a recipe from martha stewart living, november 2010
martha's recipe called for "thick slices of brioche" for the french toast. after haunting the bakery departments of three stores, i could not find such a beast, and the only recipe i could find (in my house - i did not travel the interwebs) showed me that brioche is made like dinner rolls, not a loaf. so i used my favorite bread machine recipe instead... and i added 1 diced roma apple at the end. due to my dietary restrictions, i used milk alternatives: powdered non-dairy creamer for dry milk, 1/3 C coconut cream for heavy cream, 2 C almond milk for regular milk.
(1.5 pound loaf in the bread machine)
1/2 C applesauce
1 T melted butter
4 tsp brown sugar
1/3 C dry milk
3/4 tsp salt
3/4 tsp cinnamon
2-1/4 C whole wheat flour
1-1/4 C bread flour
3/4 C granola ( i use 2 packages apple-cinnamon nature valley granola bars, pummeled)
1-1/2 tsp yeast
add to bread machine bucket in the order listed by your manufacturer, or in the order listed here. set bread machine to the whole wheat cycle with a light crust. cool completely, slice ~10-12 and let air for a day or so. you want it to be firm.
baked french toast
(yields ~8-10)
2 C milk
1/3 C heavy cream
1/3 C sugar
1 tsp vanilla
1 tsp nutmeg
1/2 tsp coarse salt
1 C coarsely chopped pecans (i prefer walnuts)
1 sm-med peeled & diced roma apple
2-3 T cinnamon sugar mix
1. beat the eggs and whisk in the next 6 ingredients until the batter is smooth.
2. dip thick slices of bread into the batter and over lap them in a greased 9x13 non-metallic baking dish. pour remaining batter over the top. cover & refrigerate 2 hours or overnight.
3. preheat oven to 375. top the french toast with chopped apples and nuts. sprinkle 2-3 T cinna-sugar over the top. cover with parchment and foil and bake x 25 minutes. remove foil and continue baking x 20 minutes more or until golden brown.
serve with warm syrup.