Tarte tatin with French toast topping

Preparation time 15 minutes

Total time: 1 hour

Ingredients

Place the rack in middle of the oven and preheat to 180°C (350°F).
Simmer the raspberries with 60 mL (¼ cup) of brown sugar and 5 mL (1 tsp.) of cinnamon for about 10 minutes in a saucepan over medium heat. Strain the mixture to remove the seeds and cover the bottom of an ovenproof pie plate with the remaining liquid.
Cover the top of the raspberry mixture with the apple halves, round side down.
Whisk together the eggs, milk, 30 mL (2 tbsp.) of brown sugar and 5 mL (1 tsp.) of cinnamon.
Dip the bread slices in the egg mixture and then place them on top so that the tarte is covered. Sprinkle the remaining brown sugar over top.
Bake in the centre of the oven for 1 hour. When baked, invert the tarte onto a large serving plate. For optimal texture, consume immediately after baking.