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How about Brunch this week, for the weekend or for dinner?  I modified Tyler Florence’s Ultimate Upside Down French Toast for this post:  I wanted this to be a dish you could make with what you might have on hand, so no heavy cream here.  I also wanted to bring it into sync with my fat/carb ratio and make it frugal.  My pricing for this recipe, this week is $4.60, but I had cranberries I’d gotten for free several months ago with a coupon, so I paid $4.14.  For a few cents more, I’ve served it with a “salad” of Marinated Orange Supremes.

Upside Down French Toast

By all means, make the actual recipe if you wish, thank you Tyler!  His Ultimate French Toast IS amazing.  If you want to bring it in on a budget, with about 1/2 the fat, here’s my version – By the way, I think I should have baked mine just a few minutes more; I took it out at 40 minutes, and while still wonderful, was not quite as carmelized as it could have been:

Upside Down French Toast, serves 8, cost $4.60

  • 5 eggs
    1 1/2 cups skim milk
    1 teaspoon vanilla extract
    1/4 teaspoon ground cinnamon
    7 ounces bread, one small baguette, cut into 1 inch-thick slices
    1/2 stick unsalted butter, cut into small cubes
    1 cup light brown sugar, plus more for sprinkling, divided
    1/2 cup water
    5 Granny Smith apples, 1″ slices from apple slicer
    1/4 cup pecans or almonds
    1/4 cup dried cranberries

Preheat oven to 350 degrees F.

In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay bread slices in mixture to coat and absorb it all, turning occasionally.

Set a 12-inch skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and carmelized, about 5 minutes, then add the 1/2 cup of water, stirring and bring to a boil.  Turn off and begin adding the rest of your ingredients.

While the sugar is melting, peel apples, then use an apple corer to make your slices.

Sprinkle in the pecans and cranberries and gently press in the apple, fanning them in concentric layers. Lay soaked slices of bread over the top so it is completely covered – you should be able to arrange the large slices and small slices so there are no gaps.

Sprinkle the top with some brown sugar and place into the preheated oven. Bake in the middle of the oven for 40 to 45 minutes until the top is golden and puffy.

When done, allow to cool for 2 to 3 minutes then invert onto a large plate. Dust with confectioners’ sugar, if desired, and serve.

FYI – if your cast iron skillet is not seasoned, the cranberries will react with the skillet and turn black.

Money & Time Saving Strategies:

For pricing, remember to use your coupon matching sites for your local stores.  My favorite is Pocket Your Dollars in my area, but every store has a group of enthusiastic couponers who can point you to the best bargains.  Don’t be discouraged if your prices are higher at first – just keep shopping the best sales and follow the strategies and you’ll get there!  Check under Saving on Basic Ingredients for more detailed information and storage hints – use <control f> to search each page to bring you to the item you want to check out.

Remember, keep shopping at the best prices and build a “bank of foods” bought at sale prices.  A well stocked pantry full of sale priced items is one of your greatest assets.  Feel free to cut back the size of this recipe – it doesn’t keep well.

  • Bread:  I wait for baguettes to go on sale, cost 99 cents.  The crusty ends I threw into my freezer bag for breadcrumbs later.
  • Eggs:  Eggs are often on sale during almost any Holiday that normally includes baking.   I used five, 88 cents a dozen.  Cost for recipe:  37 cents.
  • Milk:  $2.79 a gallon, one and a 1/2 cups 24 cents.
  • Butter:  Stock up during the holiday specials, cost for 1/2 stick at $1.99 is 25 cents.
  • Brown Sugar:  Again, on sale for the holidays, with a coupon,  2 lb for 60 cents, about 5 cups in the bag.  1 cup is 12 cents.
  • Apples:  I used the apples on sale this week at Rainbow, and five apples worked out to 1 lb 12 oz.  At 80 cents a pound, I used $1.40 worth of apples.
  • Cranberries:  On sale on the price gap special, $2.75 for 6 ounces with a game coupon.  I used one ounce so your cost would be 46 cents.  (I bought bags for free last year, so that’s a bonus for me.)
  • Almonds:  I found some for $2.99 for 1 1/2 cups.  Watch your prices here carefully, and when shopping for nuts, it really can be worthwhile to bring along your calculator.  They’ll likely be nuts in three different places in your store, perhaps four.  The health aisle, the bulk bins, the baking aisle and the snack aisle.  You’ll find them priced by pounds and ounces, so in order to find the best deal, you’ll have to be great at figuring in your head if you don’t have the calculator on hand.  They can seem like a bit of a splurge, but I’m making a real effort to include more nuts in my diet – they are highly recommended for a healhy diet.  My cost for this recipe:  67 cents.

Nutrition: 

Per Serving: 311 Calories; 12g Fat (34.9% calories from fat); 8g Protein; 43g Carbohydrate; 3g Dietary Fiber; 149mg Cholesterol; 211mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

Put Your Own Spin on It:

Make this with any nut you prefer, or vary the fruit.  How about Pears?  Perfect for winter.  I’ve made this with pumpkin pie spice, leftover from my Pumpkin Spiced Lattes we loved so much this fall, and it was wonderful.

My Pay Off:  A fun change from regular, old dinner, and this brunch dish is great:  it’s quick to get in the oven, then there’s 40 to 45 minutes of down-time.

Upside Down French Toast Made December 2012

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