70. Every week for a month, make a dish I've never made. (4/4)

What the skillet looks like before heading to the oven. YUM!!

The finished product! WHOA talk about filling!

4. Upside-Down Apple French Toast with Cranberries and Pecans by Tyler Florence
-I LOVE Tyler Florence's show "Tyler's Ultimate" and have it set to my DVR. He just did a show on "Ultimate Brunches" and I thought that breakfast would be a fun meal to make for my last new dish on this 101. Around this time of year, we joke that the King Bed and Breakfast is open for business because we have so many friends and family come down to visit this time of year. We like to think they come to visit us but we secretly know it's to come to the beach. ;) I ended up saving this brunch for when my mother-in-law and her beau came to visit: they like their sweets! The first words out of their mouths, "This is FANTASTIC!!!"

This 101 has taught me how much fun it is to venture off the beaten path when it comes to cooking. I am excited to try more recipes in the future for my family. Food = love

INGREDIENTS
4 eggs
1 cup whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/2 loaf of challah bread - cut up into 1 inch-thick slices (my bakery needed a days notice to make a specialty bread so I opted out for a loaf of white bread.)
1/2 stick unsalted butter, cut up into small cubes
1 cup light brown sugar, plus more for sprinkling, divided
4 Granny Smith apples
1/4 cup heavy cream
1/2 cup pecans
1/2 cup dried cranberries
Confectionar's sugar, garnish, optional (I forgot to add this at the end but trust me this dish is very sweet it doesn't need the extra sugar)

DIRECTIONS

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 challah slices in mixture to coat and absorb it all, turning occasionally.

Set a 10-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 caramelized, about 8 minutes. While the sugar is melting, peel apples, core and cut into halves. Remove from heat and gently whisk in heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple halves so there is a flat surface. Lay soaked slices of challah 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.

Chef's Note: FYI - if your cast iron skillet is not seasoned, the cranberries will react with the skillet and turn black.