Michigan apple cinnamon vanilla french toast recipe

Michigan Apple-Cinnamon Vanilla French Toast recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and comforting breakfast recipe? Look no further than this mouthwatering Michigan apple cinnamon vanilla French toast recipe. With the perfect combination of sweet and tart flavors, this dish is sure to satisfy your taste buds. Made with fresh Michigan apples, fragrant cinnamon, and a hint of vanilla, every bite is a delightful treat. Whether you're preparing a special brunch or simply indulging in a cozy weekend breakfast, this recipe is a must-try.

Keywords: Michigan, apple, cinnamon, vanilla, French toast.

Michigan apple cinnamon vanilla french toast recipe details

Michigan apple cinnamon vanilla french toast recipe, recipe Rating: 4.9
Number of votes:130

Ingredients

1 loaf French bread or Texas Toast

3 to 5 apples – it should be a soft apple such as an Ida Red

3-1/2 cups milk (I use 1 cup non-fat vanilla creamer, 1 cup non-fat cream, and 1-1/2 cups milk)

10 eggs

2 Tablespoons vanilla extract

1/2 cup sugar

1/2 cup sugar plus 2 Tablespoons cinnamon plus 1 teaspoon nutmeg

Instructions:

Apples are one of West Michigan’s largest products. In fact, a favorite activity for many in this area is to visit an apple orchard and taste the bounty of the harvest. Fresh cider and donuts are one of the most popular. We encourage using Ida Red apples which are grown in many of the orchards in Fennville and Allegan. Both towns are just 15 to 25 minutes from our Inn here in Holland.…Innkeeper Diana Klungel

Coat a 9 x 13-inch glass pan with non-stick cooking spray. Slice bread into 1-1/2-inch thick slices and cut off crusts. Place 2 layers of bread in bottom – this should nearly fill the pan. Mix eggs, milk, vanilla, and sugar. Pour half over bread layers. Peel, core, and slice apples. Place on bread. Cover with remaining milk/egg mixture. Sprinkle with sugar/cinnamon/nutmeg. Cover and refrigerate overnight. Cook for 1 hour at 325 to 350 degrees. Let stand a few minutes before cutting.