Jefferson County Recipe of the Day: Apple-Stuffed French Toast

Try this recipe for brunch!

Apple-Stuffed French Toast


1 cup packed brown sugar
1/2 cup butter, cubed
2 tbsp light corn syrup
1 cup chopped pecans
12 slices Italian bread (1/2 inch thick)
2 large tart apples, peeled and thinly sliced
6 eggs
1-1/2 cups milk
1-1/2 tsp ground cinnamon
1 tsp vanilla extract
1/4 tsp salt
1/4 tsp ground nutmeg

Caramel Sauce:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1 tbsp light corn syrup


~In a small saucepan, combine the 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. Preheat oven at 350°. Bake uncovered 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.

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