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Caramel Apple French Toast |
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Serves: 6 Print this RecipeServing: 2 slices sandwich 12 slices (1/2 inch thick) Rhodes Bread Dough, baked according to package instructions 1 cup brown sugar 1/2 cup butter 2 tablespoons light corn syrup 1 cup chopped pecans, divided 2 large Granny Smith apples, peeled and thinly sliced 5 large eggs 1 1/2 cups milk 1 teaspoon vanilla extract 1/4 teaspoon salt In a small saucepan, combine the sugar, butter and corn syrup. Cook and stir over medium heat until butter is completely incorporated. Pour into a sprayed 9 x 13-inch baking pan. Top with half of the pecans, 6 slices of bread and remaining pecans. Arrange apples and remaining bread slices over the top. In a bowl, whisk the eggs, milk, vanilla and salt. Pour over bread. Cover and refrigerate at least 4 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350°F for 40-45 minutes. Remove from oven and carefully invert onto serving platter. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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