Breakfast Winner: Gloria Job, Williams, Ariz.
Perfect for guests around the holidays, this indulgent, clever take on upside-down cake and French toast all at once is “easy to make and you can prepare it ahead of time without spending too much time in the kitchen the following morning,” says Job.
1/2 cup (1 stick) butter
1 1/4 cup packed dark brown sugar
3 Granny Smith apples, peeled, cored and sliced
1 teaspoon ground cinnamon
1 loaf whole-wheat french bread, cut into 1 1/2-inch-thick slices
1 1/2 cups 1 percent low-fat milk or soy milk
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 cup toasted sliced almonds or chopped walnuts (optional)
1. Combine butter and sugar in a saucepan. Heat over medium heat until bubbles appear, stirring frequently. pour in a 13 x 9-inch baking pan and spread evenly on the bottom. let cool. place apple slices in rows, close together, on top of sauce in the pan. Sprinkle cinnamon on top. place bread slices on top of apples.
2. Combine milk, eggs and vanilla extract. pour over bread in pan. Sprinkle nutmeg on top. Cover and refrigerate overnight.
3. Preheat oven to 350f.
4. Uncover pan and place in oven. Bake 60 minutes or until golden brown and crispy on top. Scoop servings so that apple slices are on top. Spoon sauce from the pan over each serving. Sprinkle with toasted sliced almonds or chopped walnuts, if using. Serves 8.
Nutritional facts per serving: 480 calories, 17g fat, 170mg cholesterol, 13g protein, 73g carbohydrates, 6g fiber, 460mg sodium