Apple-Stuffed French Toast Bake Recipe
- 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 large 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
- 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 13x9-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.
1 each: 854 calories, 46g fat (19g saturated fat), 282mg cholesterol, 722mg sodium, 102g carbohydrate (72g sugars, 5g fiber), 14g protein.
Reviews for Apple-Stuffed French Toast Bake
"This is an awesome recipe I made it for my work place monthly meeting and they loved it"
"Delicious combination of flavors"
"We had relatives stay with us and they had six children...I made this recipe the first morning they were here and they requested I make it for breakfast the next morning. I love this recipe and will use it frequently. I did bake it at 375 for 45 minutes and it helped the bottom layer to not be soggy. We have leftovers and now that our company has left...my husband and I are going to fight over who gets them for breakfast tomorrow morning!"
"I tried this recipe two days ago and it turned out really good. My friends and family loved it. Thanks for sharing the recipe."
"Did anyone have problems with the bottom slices being REALLY soggy? Ihad to bake it twice as long and flip it halfway to get it so it wasn't so soggy."
"This French Toast was amazing even without the nuts. Since my mom is allergic i had to make it without. But even without it is so flavorful."
"this was tasty but not worth the work or the calories. I cooked it about 10 minutes longer because it was kind of soupy. I didn't add the extra syrup -plenty sweet as it was. This was more like a bread pudding than a breakfast casserole."
"This was served on Christmas morning for the family 2011. It was a big hit!!"
"Made for my office co-workers for a Christmas brunch. I had several requests for the recipe. My syrup didn't turn out quite right, though--evidently I cooked it too long as it turned into candy upon cooling. It would be good to have a little more direction on how long to cook, whether to boil, etc. But it was delicious even without the syrup!"
"Can't wait to try these!"
"Based on previous reviews saying it was very sweet I made it without the caramel sauce on top and it came out great. It got lots of compliments and was very easy to prepare."
"I made it this weekend and my husband loved it. His only comment was it was 'very sweet' and could only eat one serving. I used walnut-cranberry bread and I made extra carmel and poured it over the top before serving. No need for regular syrup for this french toast! lol Did anyone else's top layer of bread come out dry while the bottom was too soft/soggy (my only complaint)? Did anyone else opt to refrigerate 3-6 hrs instead of overnight? I'm wondering if it soaked too long or that carmel on the bottom of the dish caused the soak'age. I also threw some cranberry's on top. I think variations with different fruit and bread would be to die for!!! Bananas yes! Great recipe and just enough work to make me feel like I was part of the outcome and not throwing a bunch of canned stuff together. Thanks!!!"
"really good, though sweet I'd make this again"
"I made a few changes to this recipe due to lack of ingredients and picky eaters. First off, I halved the recipe because I didn't have enough bread and the bread I did have consisted of half of a loaf of whole wheat french bread and two slices of regular white sandwich bread. I cut the french bread into slices and cubed the white bread. I also only put apples on half of the bread and used sliced almonds instead of pecans. Even with these few changes I think the recipe was delicious! My boyfriend had said it was too sweet so I may omit either the bottom layer mixture or the top layer caramel sauce next time. All in all, it was sucessful!"
"I made this Christmas morning and it was such a treat!! Only criticism is that it is REALLY sweet. I could probably cut down on the brown sugar, butter and corn syrup and still love the recipe."
"it's great with 8 oz. cream cheese cut into cubes. spread over apples. my b&b guests love it."
"sswansfeger--After reading your comment I went and checked out the recipe. Oh, my. The ingredient list is enough to start one drooling, but the picture did me in."
"I just wanted you to know that I use Cinnamon Bread for my Apple-Stuffed Frence Toast and everyone loves it!! Sharon-Webster, NY 14580"
"I wonder if this would be good with bananas too??"
"Heaven on Earth!"