BAKED APPLE CINNAMON SKILLET FRENCH TOAST

Ingredients

• 6 BAYS^® English Muffins, halved and split
• 6 large eggs
• 1 cup half-and-half
• 3/4 cup milk
• 1/4 cup brown sugar
• 1 teaspoon fresh orange zest
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 large Gala apple, cored and cut into 1-inch chunks
• 3 tablespoons butter, divided
• 1/8 teaspoon cinnamon
• 1 teaspoon brown sugar
• 1/8 teaspoon salt
• 3/4 cup pure maple syrup, heated and garnished with a cinnamon stick
• Powdered sugar (optional)

Instructions

• Place muffin pieces, cut sides up, in a 9×13 baking dish. Set aside.
  
  
• Combine eggs, half-and-half, milk, brown sugar, orange zest, cinnamon, vanilla extract and salt in a blender. Blend until thoroughly combined. Pour mixture over muffins in baking dish. Lightly press down on muffins with a spoon to help saturate with liquid. Let soak, refrigerated, at least 1 hour.
  
  
• Melt 1 tablespoon butter in a 12-inch oven-safe skillet (such as stainless steel or a well-seasoned cast iron pan). Saute apple chunks for 2 minutes, stirring occasionally. Add cinnamon, brown sugar and salt, and cook for 1 minute.
  
  
• Transfer soaked muffin pieces to the pan with the apple mixture, arranging them in a spiral pattern with the flat cut edges down and the curved edges out. The pattern will resemble flower petals. Pour the remaining custard over the muffin pieces.
  
  
• When ready to finish the French toast, preheat oven to 425°F. Bake for 25 minutes, brushing with 2 tablespoons melted butter during last 5 minutes of baking. Let stand about 10 minutes before serving. Lightly dust with powdered sugar, if desired. Serve with warm maple syrup.