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  "PageContent": "Another Stir of the SpoonI don’t usually make things in advance. I never made the coffee the night before and programmed the pot to start in the morning. I never packed my lunch the night before or laid out my clothes for that matter. It wouldn’t have made any difference since I probably would have changed my mind anyway. But this past Christmas I found a recipe in the Times that looked really good and to make it work I had to prepare it the day before. It is called Overnight French Toast. Once it is prepped you just put it into the fridge and, in the morning, pop it into the oven. Perfect for Christmas morning, or any morning really. It could be baking while you made the coffee and started Spelling Bee.So, it did work, it was good and that is why I am going to share it with you. I will write out the whole recipe but for the two of us, I halved it. If you are the only one at your breakfast table, you’ll have plenty leftover for lunch but for the two of us there were no leftovers. Maybe we were just hungry or it was just that good. Here you go:Overnight French Toastwith Maple Apples8 -10 servingsFor the French Toast:4 Tbls unsalted butter, cut into cubes2 1/2 C milk4 large eggs6 Tbls maple syrup1 Tbls vanilla1/4 tsp kosher salt1 lb. enriched bread, such as brioche or challah. (I had a half loaf of Swedish Limpa bread, 8 slices) Also a good way to reclaim stale bread.For the Maple Apples:4 Tbls. unsalted butter4-6 firm tart apples, peeled and cut into i’2″ pices. (The apples I had were quite large so 2 was plenty)1/4 C pure maple syrup1 tsp ground cinnamon1/2 tsp ground nutmegpinch of saltStep 1: Butter a 9 x 13 inch baking dish. In a large bowl whisk together milk, eggs, maple syrup,vanilla and salt.Step 2:Dip each slice of bread in the milk mixture, then layer in the pan in slightly overlapping layers. Pour the remaining mixture over the top. Gently press the bread into the custard, then cover with foil and refrigerate overnight.I didn’t use raisins and since I wanted to use up the bread I had I cut two pieces in half and stacked them on the end of the rows.Step 3:For the apples. Add the butter to a medium pot over medium heat. Once the butter has melted, add the apples, maple syrup, cinnamon, nutmeg and salt. Stir to combine. Cook, stirring occasionally, until the apples are translucent and tender and the juices have reduced and thickened slightly, 15 to 20 minutes. Let the apples cool slightly, then transfer to a container with a lid. Refrigerate the apples overnight along with the unbaked French toast.Step 4: Next morning. Heat the oven to 350 degrees and uncover the dish. Dot the top with the 4 tablespoons butter and recover with the foil (there may be condensation on the underside of the foil; simply wipe it off or flip the foil before re-covering the French toast). Bake the French toast for 15 minutes, then remove the foil and bake until lightly browned, and cooked through, 15 to 20 minutes more. Tent with foil if the top is browning too quickly.Step 5:While the French toast bakes, warm the maple apples in the microwave or in a pot over medium heat. Taste and add more maple syrup if desired. To serve, cut the French toast into squares and top with the warm maple apples. Or if you don’t want to make the apples, put more syrup on or other fruit.Like I said, these tasted great and we ate it all. Remember I halved the recipe so my pan was 8 x 8″.  Enjoy.",
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