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?