Ingredients:
French toast
• 10 cups (250ml cup) cubed French bread
• 8 eggs
• 500ml milk
• 125ml cream
• 80ml light brown sugar
• 1 1/2tsp teaspoons vanilla
• 1/2tsp teaspoon ground cinnamon
• 30ml poppy seeds
Apple-Pecan Filling
• 125ml butter, softened
• 385g unsweetened pie apple
• 250ml light brown sugar
• 5ml ground cinnamon
• 250ml coarsely chopped pecans, toasted
Topping and serving
Powdered sugar, maple syrup, salted caramel topping, créme fraiche or natural yoghurt if desired
Directions:
• Heat oven to 160°C. Spread the cubed bread on a large baking sheet, and bake for 20 to 30 minutes or until dry. • Spray the sides and bottom of a pot or glass casserole with cooking spray. • In large bowl, beat remaining French toast ingredients. Fold in bread cubes to coat. Let stand for 15 minutes, folding occasionally. • Stir together all the apple pecan filling ingredients until slightly crumbly and well mixed. • Spoon half of bread mixture (about 4 cups) into the pot or casserole and top with half of the apple mixture. Repeat layers and sprinkle some extra poppy seeds on top. • Cover with the lid and bake in the oven at 180°C for 30 minutes. Do not open. • Place the sealed pot in the Wonderbag on a cloth/mat for 4 hours. • Sprinkle with powdered sugar and serve with syrup, crème fraiche or any of the other suggested toppings.
Visit the Wonderbag website for more information.