Yom Kippur Break-Fast Baked French Toast with Apples

Yom Kippur Break-Fast Baked French Toast with ApplesYom Kippur begins at sundown on Tuesday, October 8th and ends at sundown on Wednesday the 9th. For those of us planing to observe Yom Kippur, we like to plan exactly how we are going to break that 25-hour fast.

And, even if you’re not fasting (or not even necessarily Jewish) you might want to make a special meal in solidarity on Wednesday night.

One great idea is with our recipe for Baked French Toast. You can assemble it right before the fast and leave it covered in the fridge. Then, all you have to do is pop it in a warmed oven about 45 minutes before it is time to eat.

Baked French Toast with Apples
Yields 4 to 6 servings

Butter, for greasing the pan
6 eggs
3 cups whole milk
3/4 cup maple syrup, plus extra for serving
2 teaspoons ground cinnamon, plus 1 tablespoon
1/4 teaspoon fine sea salt
1 lemon, zested
3 (1-inch thick) slices (8 ounces) day-old challah or sourdough bread, cut into 1-inch cubes
2 cups of diced apples
3 tablespoons granulated sugar

Place a rack in the middle of the oven and preheat the oven to 350º F.

Butter a 9 x 13-inch baking dish and set it aside.

In a large bowl, beat the eggs until they are frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until well-coated. Stir in the diced apples.

Pour the mixture into the prepared baking dish.

In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer.

Bake until the top is golden and the filling is set (about 40 to 45 minutes).

Spoon onto serving plates and drizzle with maple syrup.


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