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
- 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)
- 1 jar (10 ounces) apple jelly
- 1 cup applesauce
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 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 13x9-in. baking dish. Arrange apples over top.
- In a large bowl, beat eggs, milk and vanilla. Dip bread slices into the egg mixture 1 minute; place over apples. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 35-40 minutes. Meanwhile, in a small saucepan, combine syrup ingredients; heat through. Serve with French toast. Yield: 9 servings.
Originally published as Overnight Apple French Toast in Taste of Home August/September 1994, p29
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