1. In bowl, whisk together eggs, milk, sugar, vanilla and nutmeg. 2. Arrange bread on large rimmed baking sheet; pour egg mixture over top. 3. Turn bread over, let soak until liquid is absorbed, 10 minutes. 4. (make-ahead: cover with plastic wrap and refrigerate for up to 12 hours.) Spread butter in 13x9 inch glass baking dish; sprinkle evenly with brown sugar. 5. Arrange apples in slightly overlapping rows on top; sprinkle with raspberries. 6. Arrange bread on top. 7. Bake in 375F oven until puffed and golden, about 35 minutes. 8. Let stand for 5 minutes. 9. Cut between bread slices to seperate. 10. Using large lifter, invert along with apples and raspberries on each plate. 11. Variation: Peach-Upside Down French Toast. 12. Replace nutmeg with cinnamon. 13. Replace apples with 2 cans (each 14 oz/398ml) sliced peaches, drained. 14. Omit raspberries. ---------------------------------------------------------------------------
Nutrition
Ingredients
