I enjoy making a Dutch Baby from time to time, but I have not made the apple filling mentioned in Rose’s Bread Bible, page 183.

Has anyone made this?  It caught my eye, because a little local restaurant makes the best French Toast in the entire world.  The use thick sliced Challah, and smother it in a brown sugar/cinnamon sauce, just loaded with sauteed Granny Smith apples,  walnuts, and light and dark raisins. They top it with a cinnamon whipped cream cheese.  It’s to die for, and I was wondering how Rose’s Apple Filling compares in texture and consistency.  There are no nuts or raisins in hers, but that’s easy enough to play with.

I really want to know, does this filling make a good bit of sauce, gravy-like in consistency, or does is just glaze the apples with nothing left over?

Thanks.

MrsM

It basically just glazes the apples because you cook off most of the liquid at a higher heat.

Thanks, that saves me the time of making this for French toast - I think I have to play around and get the correct consistency for a syrupy apple topping.

MrsM