French toast is one of my kid’s favorite breakfast foods but it also works really well for dinner, too. For Christmas I got my husband the Big Green Egg Cookbook: Celebrating the World’s Best Smoker and Grill. If you are not familiar with the Big Green Egg grill it is a ceramic grill that is truly amazing. I was really impressed with the selection of recipes in the cookbook, including one for a baked french toast. You can make this recipe in the oven but if you want to grill it, just heat the grill to 400 degrees and place the 13 x 9 inch on a plate setter of some sort, not directly on the grates. You can find the Big Green Egg grill and all the accessories on their website. The original recipe called for pears but mine got ripe too fast so I ended up using apples. I would recommend pears that are very firm for this so they don’t end up mushy by the time your french toast is done cooking.
Baked French Toast with Apples and Cherries
- 4 apples, peeled, cored and diced
- ¾ cup drid cherries
- ½ cup chopped walnuts
- ¼ cup melted butter
- ½ tsp plus ½ tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp plus ¼ tsp salt
- ½ cup packed light brown sugar
- 6 large eggs, beaten
- ¼ cup heavy cream
- 1 tsp vanilla
- 3 TBSP granulated sugar
- ½ loaf (approx) challah or French bread sliced ¾ inch thick
- powdered sugar for dusting
- Butter a 13 x 9 inch glass dish
- In a large bowl, mix apples, cherries, nuts, melted butter, ½ tsp cinnamon ¼ tsp salt and the nutmeg. Mix until the fruit is well coated. Place them in the buttered pan
- Sprinkle the fruit mixture with the brown sugar and gently mix
- in a shallow bowl, add eggs, cream, granulated sugar, ½ tsp cinnamon and vanilla and mix with a whisk until well blended.
- Dip the bread one slice at a time in the egg mixture, turning to coat both sides. Place the bread over the fruit, overlapping the slices a little bit until all the fruit is covered.
- Pour the remaining egg mixture over the bread/fruit and cover the pan with foil.
- Heat the grill or oven to 400 degrees and bake for 10 minutes. Remove the foil and bake for another 10 minutes.
- Let cool for 5 minutes
- The easiest way to serve this is to actually flip it upside down! Use a sharp knife to loosen the bread from the edges of the pan. Place a cookie sheet over your 13 x 9 inch pan and hold on TIGHT to keep the two together. Then, invert them
- so your bread/fruit ends up fruit side up on the cookie sheet.
- Place french toast with fruit on everyone’s plates and sprinkle with powdered sugar.
Disclaimer: This recipe was adapted from the Big Green Egg Cookbook. I received no compensation of any sort for this post. Some of the links in this post may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers.