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Overnight Apple French Toast Recipe

Overnight Apple French Toast Recipe photo by Taste of Home

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My in-laws own and operate an orchard, so we have an abundance of fruit fresh from the trees. This dish includes fresh apples, apple jelly and applesauce all in one recipe. It's a warm, hearty breakfast for busy days. -Debra Blazer, Hegins, Pennsylvania

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Overnight Apple French Toast Recipe

Prep: 25 min. + chilling Bake: 35 min.

Yield: 9 Servings

25 35 60

Ingredients

1 cup packed brown sugar
1/2 cup butter, cubed
2 tablespoons light corn syrup
2 large tart apples, peeled and cut into 1/4-in. slices
3 eggs
1 cup milk
1 teaspoon vanilla extract
9 slices day-old French bread (3/4 inch thick)
SYRUP:
1 jar (10 ounces) apple jelly
1 cup applesauce
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves

Directions

In a small saucepan, combine the brown sugar, butter and syrup. Cook over medium heat for 5-7 minutes or until thickened. Pour into an ungreased 13-in. x 9-in. baking dish. Arrange apples over top.
In a large bowl, beat the eggs, milk and vanilla. Dip bread slices into the egg mixture for 1 minute; place over apples. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes. Meanwhile, in a small saucepan, combine syrup ingredients; heat through. Serve with French toast. Yield: 9 servings.

Nutritional Facts 1 serving (1 each) equals 394 calories, 13 g fat (7 g saturated fat), 102 mg cholesterol, 259 mg sodium, 67 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Overnight Apple French Toast in Taste of Home August/September 1994, p29

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Overnight Apple French Toast

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Reviewed on Mar. 09, 2012 by staceyjohnston

This was amazing! Delicious and easy to make. I put it all together Christmas Eve and it was ready to bake the next morning. I have to say for me personally it was a bit too sweet to eat for breakfast but everyone else went crazy for it.

Reviewed on Jan. 27, 2012 by Cricket115

we didnt have apple jam, strawberry jam does substitute quite finely.

Reviewed on Jan. 21, 2012 by hallmarkchick88

Delicious! The brown sugar turns into a wonderful caramel sauce. The bread was very soft, so someone who is picky about things being "soggy" may not enjoy, but I think dipping the bread for less time might fix some of that too. I did use more egg mixture than the recipe called for. I enjoyed it as is.