Apple Cinnamon Baked French Toast and Country Apple Sausage Ring


Apple-Cinnamon Baked French Toast

 – brought to you by The Mandolin Inn


Serves 12 – 16

    (What I do to lower the fat content if you are so inclined)

1 large loaf French bread

1 tablespoon cinnamon

8 extra large eggs   (equivalent # egg beaters)

1 teaspoon ground nutmeg

3-1/2 cups milk and half   and half (skim and fat-free half and half)

6-8 medium-sized cooking   apples (Cortland, Macintosh, etc.)

1 cup sugar

1 tablespoon butter   (delete)

1 tablespoon vanilla


Slice bread into 1-½ inch slices. Spray 9×13-inch glass pan with non-stick spray. Place bread in glass dish, making sure to place tightly together. In separate bowl, beat together by hand eggs, ½ cup sugar, milk/half and half and vanilla. Pour ½ of this egg/milk mixture over bread.


Peel, core and slice apples. Place sliced apples on top of bread to cover. Pour balance of egg/milk mixture evenly over apples. Mix remaining ½ cup sugar with cinnamon and nutmeg and sprinkle evenly on top of apples. Dot with butter. Cover and refrigerate overnight.


Next day: Preheat oven to 350°.  Uncover dish and bake in oven for one hour. It will rise high and brown nicely. Remove from oven and allow to rest for 5 to 10 minutes before serving.  Cut into squares and serve with warm apple cider (recipe below) or maple syrup, plus your favorite breakfast meat.




Apple Cider Syrup 

 (I usually quadruple this recipe so that I use all cider – the syrup keeps well for a long time)

1 cup sugar

2 tablespoons lemon juice

2 tablespoons cornstarch

1 teaspoon lemon juice

2 cups apple cider



Mix sugar and cornstarch.  Add cider, lemon juice and cinnamon and place in heavy saucepan.  Cook and stir until thickened.  Serve warm over baked French toast.


Country Apple Sausage Ring 

– brought to you by The Mandolin Inn

Serves 12-16

2 pounds sage-flavored   bulk sausage

1 ½ cups herbed or Italian   bread crumbs

2 eggs, slightly beaten

¼ cup minced onion

½ cup milk

1 cup finely chopped apple


In a large bowl, combine all ingredients and mix thoroughly. Press lightly into a greased 6-cup ring mold or Bundt pan.  Bake at 350° for 1 hour, drain and serve. (Note – may be prepared and baked for 30 minutes, then refrigerated overnight and baked for an final 30-60 minutes the next day – the longer time is for situations where you are baking something else  – like baked apple French toast – along with the sausage in the morning.)




About Amy: Amy owns and runs The Mandolin Inn, a Dubuque Iowa bed & breakfast.