Annie made this for our Mother's Day Brunch - easy and yummy!
Ingredients:
· 1 stick butter
· 1 1/4 c. brown sugar
· 1 T. water
· Combine and heat on
medium until bubbly, stirring frequently.
· Place in a greased 9 x
13 pan and cool 20-30 minutes.
Directions:
· Peel, core and slice 3
Granny Smith apples and place in rows on top of sauce. Sprinkle with
cinnamon to taste. (Raisins or Craisins optional)
· Place a loaf of
baguette bread in 1/2" slices over apples.
· Mix:
o 6 eggs
o 1 t. vanilla
o 1 1/2 cups milk
o nutmeg to taste
· Pour over bread.
· Cover and refrigerate
3 hours or overnight.
· Bake at 350 degrees
for 60 minutes or until golden brown and crusty on top.
· Invert on large
platter or cookie sheet to serve with creme topping (see below).
· Can also garnish with
slivered or sliced almonds.
Creme topping:
1/2 c. whipping cream
1/2 c. sour cream
1/4 c. white sugar
1/2 t. almond extract
Mix on high with
electric mixer until thickened.
Alterations:
· You may not need 3
apples, depending on size--cut 2 to start.
· I like using French
bread instead of a baguette because there's less crust--you may not use the
entire loaf.
· When placing the bread
in the pan I try to push in as many as I can, cutting some in half to
get in smaller spaces.
· I baked it covered for
part of the time and then remove the foil.