Debbie is making an Apple Pecan French Toast using Daisy Cottage Cheese for a delicious custard. This breakfast is perfect for Christmas morning.
Baked Apple Pecan French Toast
- 2 1/2 cups heavy whipping cream
- 16 egg yolks
- 1/2 cup daisy cottage cheese
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon, divided
- 1/2 teaspoon ground nutmeg, divided
- 6 slices thick white bread (3/4-inch thick)
- 7 1/2 tablespoons unsalted butter, divided
- 1 1/2 granny smith apples, peeled and sliced
- 1 cup packed light brown sugar, divided
- 6 ounces pecan halves
- 4 tablespoons maple syrup
- 4 teaspoons powdered sugar
- Starting one day before serving, coat an 8x2-inch square pan with nonstick spray. Beat the cream, egg yolks, cottage cheese, sugar, vanilla extract, 1 1/4 teaspoons cinnamon and 1/4 teaspoon nutmeg in a large mixing bowl with wire whisk until thoroughly blended.
- Pour half of the egg mixture into the pan; arrange 3 slices of bread in one layer, cutting as necessary to fit. Press the bread down into the egg mixture; let stand for 5 minutes. Turn the bread over.
- Pour the remaining egg mixture over the bread; top with the remaining 3 slices. Let stand for 5 minutes and then turn the top layer of bread over. Cover with plastic wrap.
- Place a second pan over the bread and weigh down with cans or 2 pounds of butter to push the bread into the egg mixture. Refrigerate for 12 hours or overnight.
- Meanwhile, melt 1 1/2 tablespoons butter in large sauté pan over medium heat. Add the apples, sauté 8 minutes or until the apples are tender. Add 1/4 cup brown sugar, 1/4 teaspoon each cinnamon and nutmeg. Cook for 2 to 3 minutes or until the sugar is melted and syrupy. Cover and refrigerate; serve warm.
- Toast the pecans on a sheet pan in a preheated 350 degree oven for 5 to 6 minutes or until brown.
- Melt 6 tablespoons butter in a skillet; stir in 3/4 cup brown sugar, cook until the sugar dissolves, stirring gently. Add the pecans; toss to coat. Cover and store at room temperature.
- When ready to bake, remove the weights, pan, and plastic wrap from the bread mixture. Top with the pecan mixture and cover with foil.
- Heat the oven to 350 degrees. Bake for 50 to 55 minutes or until puffed and an internal temperature reaches 160 degrees.
- To serve, top each portion of warm French toast with 1/4 cup warm apple mixture; drizzle toast with 1 tablespoon maple syrup and generously sprinkle with powdered sugar.