Cooking with Paula Deen Special Issues – September 2019

Overnight Apple Pie

French Toast

Makes 6 servings

6 tablespoons unsalted butter,
divided
6 cups sliced Gala apples
1 tablespoon fresh lemon juice
1¼ teaspoons apple pie spice, divided
¾ pound French bread, cut into
½-inch-thick slices
8 large eggs
2 cups whole milk
2⁄3 cup granulated sugar
2 teaspoons vanilla extract
1⁄8 teaspoon salt
Confectioners’ sugar, for sifting
Maple syrup, to serve

1. In a large skillet, melt 2 tablespoons
   butter over medium heat. Add apples;
   cook until tender, about 8 minutes.
   Remove from heat; stir in lemon juice
   and 1 teaspoon pie spice.


2. Spray a 13x9-inch baking dish with
   cooking spray.
   3. Arrange half of bread in prepared
   dish, overlapping slices as necessary.
   Spoon apples onto bread in dish; top with
   remaining bread.
   4. In a large bowl, whisk together eggs,
   milk, granulated sugar, vanilla, and salt.
   Pour egg mixture over bread; gently press
   with a spatula. Cover and refrigerate for
   at least 8 hours or overnight.
   5. Preheat oven to 350°. Uncover French
   toast, and let stand at room temperature
   for 30 minutes.
   6. In a small microwave-safe bowl,
   combine remaining 4 tablespoons butter
   and remaining ¼ teaspoon pie spice.
   Microwave on high until butter is melted.
   Drizzle onto bread.
   7. Bake until golden brown and center
   is set, 35 to 40 minutes. Sprinkle with
   confectioners’ sugar, and serve with
   maple syrup.

PAULA DEEN’S FALL BAKING 24

Challah, brioche, and Hawaiian

bread all work well in this recipe.

Kitchen Tip