Baked Apple Cinnamon Skillet French Toast

Place muffin halves in a 9×13 baking dish. Set aside.

Combine eggs, half-and-half, milk, brown sugar, orange zest,  cinnamon, vanilla extract and salt in a blender. Blend until thoroughly combined.

Pour mixture over muffins in baking dish. Lightly press down on muffins with a spoon to help saturate with liquid.

Let liquid soak, refrigerated, for 1 hour.

Melt 1 Tbsp of butter in a 12-inch oven safe skillet such as a cast iron pan.

Saute apple chunks for 2 minutes, stirring occasionally.

Add in cinnamon, brown sugar and salt. Cook for 1 minute.

Transfer soaked muffin pieces to the pan with apple mixture. Arrange them in a spiral pattern to resemble flower petals.

Pour remaining custard over the muffin pieces.

Preheat the oven to 425*. 

Bake for 25 minutes, brush 2 tablespoons of melted butter on carefully during the last 5 minutes of baking.

Let stand for 10 minutes before serving.

Add a dusting of powdered sugar and serve with warm maple syrup.