Caramel Apple Stuffed French Toast
- 1 day old loaf french or challah bread, cubed
- 8 large eggs
- 2 cups half and half
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 2 teaspoons vanilla
Caramel Apple Filling
- ½ cup butter, melted
- 1 cup packed light brown sugar
- 4 large tart apples (about 4 cups), diced
- 2 cup caramels, cubed small
- 1 cup coarsely chopped pecans
In a medium bowl whisk together eggs, half and half, milk, granulated sugar and vanilla. Set aside.
In medium bowl, stir together butter, and brown sugar. Add apples, caramels and pecans, mix well. Set aside.
Spray 13″x9″ baking dish. Place 1/2 of cubed bread in baking dish. Layer with ½ of apple filling then remaining bread crumbs. Pour egg mixture over bread. Press layers down with a spatula to moisten. Top with remaining apple mixture.
Cover with plastic wrap. Refrigerate overnight. Bake at 325 degrees for 45 to 60 minutes, until center appears set and edges are golden brown. Let stand 10 minutes before serving. Serve with apple syrup or caramel sauce.
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1teaspoon cinnamon
- 2 cups apple juice
- 2 tablespoons lemon juice
- ¼ cup butter
In small saucepan mix together sugar, cornstarch and cinnamon. Add apple and lemon juice. Whisk over medium heat until thick and bubbly. Remove from heat and stir in butter. Serve over french toast.