Apple Dumpling French Toast Bake

 


Ingredients

  • 2
    Granny Smith apples, diced
  • 2/3
    cup light brown sugar
  • 1/2
    cup granulated sugar
  • 2
    teaspoons vanilla
  • 12
    tablespoons unsalted butter, melted and cooled
  • 1
    tablespoon ground cinnamon
  • 1
    teaspoon ground ginger
  • 5
    eggs
  • 1
    cup milk
  • 1/2
    cup Original Bisquick™ mix
  • 6
    small croissants, torn in bite-size pieces

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with baking spray. Set aside.
  • 2
    In 10-inch skillet, sauté apples with sugars until apples are tender and sugar is caramelized. Add vanilla, and stir. Remove from heat.
  • 3
    While apples are cooking, in small bowl, mix butter with cinnamon and ginger.
  • 4
    In large bowl, beat eggs and milk. Beat in Bisquick® mix and butter mixture with whisk. Add in pieces of croissant; allow them to soak while apples cook.
  • 5
    When apples are ready, add apple mixture to soaking croissants. Stir to combine. Pour into baking dish.
  • 6
    Bake 45 minutes. Serve hot.

Comments

Post a Comment

Popular posts from this blog

Grilled Salmon with Apricot Chutney

Image
  Ingredients Chutney 1/3 cup apricot spreadable fruit 1/4 cup chopped peeled apple (1/4 medium) 2 tablespoons chopped onion 1 tablespoon raisins, chopped 1/4 teaspoon salt 1/4 teaspoon ground allspice 1 tablespoon cider vinegar Salmon 4 salmon steaks, 1/2 to 3/4 inch thick (4 oz each) Steps 1  In 1-quart saucepan, mix all chutney ingredients. Heat to boiling. Reduce heat to medium-low; cook 12 to 15 minutes, stirring frequently, until onion is tender and sauce is slightly thickened. 2  Meanwhile, heat closed contact grill for 5 minutes. 3  When grill is heated, place salmon steaks on bottom grill surface. Close grill; cook 6 to 8 minutes or until salmon flakes easily with fork. Serve salmon with chutney.  
Read more

Scrumptious Apple Pie

Image
  Ingredients Double-Crust Pastry 2 cups Gold Medal™ all-purpose flour 1 teaspoon salt 2/3 cup plus 2 tablespoons shortening 4 to 6 tablespoons cold water Filling 1/3 to 1/2 cup sugar 1/4 cup Gold Medal™ all-purpose flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/8 teaspoon salt 8 cups thinly sliced peeled tart apples (8 medium) 2 tablespoons butter Steps 1  In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). 2  Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allow...
Read more

Apple, Blue Cheese and Walnut Salad

Image
  Ingredients Dressing 1/2 cup vegetable oil 6 tablespoons sugar 2 tablespoons white wine vinegar 1 tablespoon finely chopped red onion 1/2 teaspoon salt 1/2 teaspoon ground mustard 1/4 to 1/2 teaspoon celery seed Salad 1 large bunch romaine lettuce, torn into bite-size pieces (about 10 cups) 1 bag (6 oz) fresh baby spinach leaves 1 cup crumbled blue or Gorgonzola cheese (4 oz) 1 cup walnut halves, toasted 2 red apples, cut into bite-size pieces Steps 1  In medium bowl, mix all dressing ingredients with wire whisk until sugar is dissolved (dressing will be thick). Set aside. 2  In very large bowl, mix salad ingredients. Pour dressing over salad; toss to coat. Serve immediately.    
Read more