Giant Upside-Down French Toast with Apples, Cranberries, and Pecans

Ingredients:

• 4 eggs
• 1 cup whole milk
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• Half challah, cut into 2.5 cm thick slices.
• 55 g unsalted butter, cut into small cubes
• 1 cup light brown sugar + more as needed
• 4 Granny Smith apples
• 1/4 cup heavy cream
• 0.5 cup pecans
• 0.5 cups dried cranberries
• Powdered sugar, optional

Preparation:

1. Preheat oven to 175°C.
2. Crack the eggs into a shallow pan and add the milk, vanilla extract, and cinnamon. Beat until smooth, then place the challah slices in the mixture to coat. Turn occasionally.
3. Heat a 10-inch (25-cm) skillet (preferably seasoned cast iron) over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar is melted and caramelized, about 8 minutes. While the sugar is melting, peel, core, and halve the apples. Remove the skillet from the heat and carefully stir in the heavy cream. Sprinkle with nuts and dried cranberries and gently press the apple halves into the pan to create an even surface. Arrange the soaked challah slices on top, covering the skillet completely. Space out the large and small slices so there are no gaps. Sprinkle a little brown sugar over the top and transfer to the preheated oven. Bake in the center of the oven for 40–45 minutes, until golden and puffed.
4. Let the pie cool for 2-3 minutes, then invert it onto a large plate. Dust with powdered sugar, if desired, and serve.
   
   

   Note

   
   If your cast iron skillet is not seasoned, the cranberries will react with the metal and turn black.