Caramel-Pecan French Toast Bake with Apples
For a sensational Sunday brunch dish, try this French toast. You put it together the night before and prepare the apple topping, so you only need to bake it and make the sauce the next morning. Serve the French Toast immediately out of the oven. It is nicely toasted on the outside and so soft and fluffy inside.
TOTAL TIME: Prep: 20 min. + chlling Bake: 30 min. YIELD: 8 servings.
Ingredients
- 1 cup packed light brown sugar
- 1/2 cup butter, cubed
- 2 tablespoons light corn syrup
- 1 cup chopped pecans, divided
- 8 slices French bread (3/4 inch thick)
- 6 large eggs
- 1-1/2 cups milk
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
SAUCE:
- 1/2 cup packed brown sugar
- 1/4 cup butter, cubed
- 1 tablespoon light corn syrup
- 4 ounces caramel sauce(I used Ghirardelli premium caramel sauce)
Sautéed Apples:(Optional but very good)
- 2 large Granny Smith apples, chopped
- 4 tablespoons butter
- 2 teaspoons lemon juice
- 2 tablespoons sugar mixed with 1 teaspoon cinnamon
- 3 tablespoons brown sugar
Melt butter and Saute the apples until they are beginning to soften. Add lemon juice and sugars. Sauté at least 2 more minutes. Serve over baked French Toast.
Directions:
In a small saucepan, combine brown sugar, butter and corn syrup. Bring to a boil. Reduce heat; cook and stir 3-4 minutes or until thickened. Pour into a greased or well buttered 13×9-in. baking dish. Sprinkle with 1/2 cup pecans; top with bread slices.
In a large bowl, whisk eggs, milk, cinnamon, nutmeg, vanilla and salt; pour evenly over bread. Sprinkle with remaining pecans. Cover and refrigerate 8 hours or overnight.
Remove from the refrigerator 1 hour before baking. Preheat oven to 350°. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean.
Meanwhile, in a small saucepan, combine sauce ingredients. Bring to a boil. Reduce heat; cook and stir 1-2 minutes or until thickened. Stir in 4 ounces of caramel sauce. Serve with French toast. Top with sautéed apples.
I set out the sauce in a cream pitcher and the apples in a small bowl. Each individual can top their French Toast as they like. May also be served with warm Maple Syrup.
Based on a recipe from Taste of Home
