Apple-Stuffed French Toast Dripping in Caramel Sauce
I have been dreaming all week of the same thing. I wake up on Mother's Day morning ... late ... and my husband and kid have prepared me my favorite breakfast in bed. There is French toast, stuffed with apples. And on the side of the tray is some gadget or glittery bit. But that's not what I'm interested in. Not really.
It's the breakfast that might as well be re-labeled as dessert for a meal that I'm craving. I love French toast, particular when it's made with a good bread (Challah French toast is my favorite) and dripping with sugary syrup. This recipe switches out the syrup for a decadent caramel sauce, but it gets extra points for being super easy!
Apple-Stuffed French Toast (adapted from A Taste of Home)
- 1 cup packed brown sugar
- 1/2 cup butter, cubed
- 2 tablespoons light corn syrup
- 1 cup chopped pecans
- 12 slices bread (1/2 inch thick) -- I prefer Challah or a nice brioche
- 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
For the caramel sauce:
- 1/2 cup packed brown sugar
- 1/4 cup butter, cubed
- 1 tablespoon light corn syrup
In a small saucepan, combine 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.
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.
What is your favorite dessert, er, breakfast to eat in bed?