Apple raspberry upside down french toast

Apple raspberry upside down french toast


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About this recipe: Nothing like a laid back morning brunch. Prepare this the night before and refigerate until ready to cook.


Serves: 4 

  • 6 eggs
  • 375 ml milk
  • 4 tablespoons granulated sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon nutmeg
  • 8 slices egg bread, crusts removed
  • 2 tablespoons butter, melted
  • 125 ml brown sugar
  • 2 apples, peeled, cored and sliced
  • 250g frozen raspberries

Prep:15min  ›  Cook:35min  ›  Ready in:50min 

  1. In bowl, whisk together eggs, milk, sugar, vanilla and nutmeg.
  2. Arrange bread on large swiss roll tin; pour egg mixture over top. Turn bread over; let soak until liquid is absorbed, 10 minutes. (Make-ahead:Cover with cling film and refrigerate for up to 12 hours.)
  3. Spread butter in 3 litre glass baking dish; sprinkle evenly with brown sugar. Arrange apples in slightly overlapping rows on top; sprinkle with raspberries. Arrange bread over top.
  4. Bake in 190 C / Gas 5 oven until puffed and golden, about 35 minutes.
  5. Let stand for 5 minutes. Cut between bread slices to separate. Using large lifter, invert along with apples and raspberries onto each plate.


Peach Upside-down French Toast: Replace nutmeg with cinnamon. Replace apples with 2 tins (each 400g) sliced peaches, drained. Omit raspberries.

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