Apple-Stuffed French Toast Bake Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup packed brown sugar
- 1/4 teaspoon ground nutmeg
- 1 cup chopped pecans
- 1 cup packed brown sugar
- 2 tablespoons light corn syrup
- 1/4 cup butter cubed
- 1 tablespoon light corn syrup
- 6 large eggs
- 1/2 cup butter cubed
- 1-1/2 teaspoons ground cinnamon
- 1-1/2 cups milk
- caramel sauce:
- 12 slices italian bread (1/2 inch thick)
- 2 large tart apples peeled and thinly sliced
- Carbohydrate 67.9193033247781 g
- Cholesterol 484.00625 mg
- Fat 46.1896537396851 g
- Fiber 3.5470695854364 g
- Protein 14.7534691039724 g
- Saturated Fat 18.8413543385559 g
- Serving Size 1 1 serving (279g)
- Sodium 319.850658119658 mg
- Sugar 64.3722337393417 g
- Trans Fat 3.96070297915078 g
- Calories 728 calories
Directions 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. 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 350degrees 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. Yield: 6 servings. Originally published as Apple-Stuffed French Toast Bake in Taste of Home August/September 2006, p29 Nutritional Facts 1 serving (1 each) equals 854 calories, 46 g fat (19 g saturated fat), 282 mg cholesterol, 722 mg sodium, 102 g carbohydrate, 5 g fiber, 14 g protein. Print Add to Recipe Box Email a Friend
