This luxe recipe come from Meg van der Kruik, and includes her genius prune puree, which helps cut down on refined sugar. To avoid a busy morning, you can assmeble ahead of time, then enjoy some coffee while it bakes.
Ingredients:
For the prune puree:
16 ounces prunes
1/2 cup hot water
For the apple filling:
4 tablespoons butter
1/4 cup prune puree
1 teaspoon ground cinnamon
1/4 cup maple syrup
4 large apples peeled, cores removed, and thinly sliced
For the baked French toast:
5 large eggs
3 tablespoons prune puree
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 teaspoon coarse kosher salt heaped
1 1/2 cups whole milk
One pound sliced Brioche bread
1/3 cup chopped walnuts
2 ounces cream cheese cubed into small pieces
To make prune puree:
Combine the prunes and water in a blender. Pulse to combine, then blend until a smooth, pourable consistency forms, scraping the sides if necessary.
To make the apple filling:
In a large saute pan, melt the butter over medium-high heat. Add the prune puree, maple, cinnamon, and lemon juice to the pan and whisk until combined and bubbling.
Add the apple slices and cook, stirring frequently, until the apples are softened and any syrup that has formed is very thick. About 7-8 minutes. Once cooked through, set aside to cool slightly.
To assemble the Baked French Toast:
Preheat the oven to 350°F and generously butter a 9 x 13-inch or 3-quart baking dish. Set aside.
In a large bowl, vigorously whisk together the eggs, prune puree, maple, vanilla extract, and salt. Once completely combined add the milk and whisk until all ingredients are incorporated.
Dip each slice of bread into the custard mixture for about 5 seconds, then arrange in an overlapping pattern in the prepared baking dish.
Once all of the slices have been soaked in custard, pour any remaining custard over the slices of bread in the baking dish.
Fill in between the slices of bread with the cooked apples then sprinkle with chopped walnuts and cream cheese.
Cover and bake for 25 minutes., then uncover and bake for an additional 25 minutes. Remove from the oven and allow to cool for 5 minutes.
Serve with maple syrup and whipped cream, if you really want to go for it.
