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Apple-Stuffed French Toast

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. —Kay Clark, Lawrenceburg, Kentucky

6 ServingsPrep: 20 min. + chilling Bake: 35 min.

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

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.
In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and
nutmeg. Pour over bread. Cover and refrigerate overnight.

2 of 2

Apple-Stuffed French Toast (continued)

Directions (continued)

Remove from the refrigerator 30 minutes before baking. Bake,
uncovered, at 350° for 35-40 minutes or until lightly browned.
In a small saucepan, combine the sauce ingredients. Cook and stir
over medium heat until thickened. Serve with French toast. Yield: 6
servings.

Nutrition Facts: 1 serving (1 each) equals 854 calories, 46 g fat (19 g saturated fat), 282 mg cholesterol, 722 mg sodium, 102 g carbohydrate, 5 g fiber, 14 g protein.