« Back to recipes

Upside-Down Apple French Toast with Cranberries & Pecans 


  • eggs
  • 1 cup whole milk
  • 1 tsp.  pure vanilla
  • 1/4 tsp.  ground cinnamon
  • 1/2 loaf good quality deli white bread
  • 1/2 stick butter, cut into small pieces
  • 1 cup light brown sugar, plus a little more for sprinkling
  • 4-6  Granny Smith apples, peeled, cored & halved
  • 1/4 cup heavy cream
  • 1/2 cup pecans
  • 1/2 -3/4 cup dried cranberries (dried cherries are also fabulous)

Temperature: 350 ° F


Preheat oven to 350 degrees. In a flat dish, crack eggs and add milk, vanilla and cinnamon. Whisk well. Lay bread slices in the mixture to coat and absorb it all, turning it occasionally. Place Tarte Tatin dish over medium heat. Add butter & 1 c. brown sugar, stirring constantly, lower heat, stir until sugar has melted & caramelized -- about 5-6 mins. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries (I used dried cherries) and gently press in the apple halves, flat side up. Lay soaked slices of bread over the top so it is completely covered - you should be able to arrange the large slices and smaller slices so there are no gaps. Sprinkle the top with some of the extra brown sugar. Place in the middle of the preheated oven, baking for 40-45 mins., until the top is golden an puffy. When done, allow to cool for 2-3 mins. before putting the Tarte Tatin serving plate over the dish and carefully inverting the dish.

« Back to recipes