Apple-Stuffed French Toast |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a great breakfast dish to make ahead for holidays or Sunday brunch. I run a bed and breakfast and tea room cafe, and this recipe is often requested by customers. âKay Clark, Lawrenceburg, Kentucky Ingredients:
1 cup packed brown sugar |
1/2 cup butter, cubed |
2 tablespoons light corn syrup |
1 cup chopped pecans |
12 slices italian bread (1/2 inch thick) |
2 large tart apples, peeled and thinly sliced |
6 eggs |
1-1/2 cups milk |
1-1/2 teaspoons ground cinnamon |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
caramel sauce: |
1/2 cup packed brown sugar |
1/4 cup butter, cubed |
1 tablespoon light corn syrup |
Directions:
1. In a small saucepan, combine the brown sugar, butter and corn syrup; cook and stir over medium heat until thickened. Pour into a greased 13-in. x 9-in. baking dish; top with half of the pecans, a single layer of bread and remaining pecans. Arrange apples and remaining bread over the top.
2. In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour over bread. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until lightly browned.
4. In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat until thickened. Serve with French toast. Yield: 6 servings.
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