Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Caramel-Apple French Toast
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- #73216
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 cup brown sugar
2 tablespoons light corn syrup
12 slices Italian or French bread
1 1/2 cup milk
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 Granny Smith apples, peeled and sliced thin
1/2 cup butter
1 cup finely chopped pecans
6 eggs
1 teaspoon vanilla extract
1 1/2 teaspoon ground cinnamon
CARAMEL SAUCE
1/2 cup brown sugar
1/4 cup butter
1 tablespoon light corn syrup
directions
Combine the brown sugar, butter and corn syrup in a small saucepan and cook over medium heat until thickened, stirring constantly.
Pour into a 9x13" baking dish and sprinkle half the pecans over the syrup. Place half the slices of bread on top of the syrup mixture and sprinkle the remaining pecans on top of the bread, along with the slices of Granny Smith apples. Top with the remaining slices of bread.
Combine the eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour evenly over the bread slices, cover the baking dish, and chill overnight.
Bake uncovered at 350 degrees F for 40 to 45 minutes or until lightly browned. Drizzle the sauce over the toast right before serving.
For Caramel Sauce, in a small saucepan, combine the brown sugar, butter and corn syrup and cook until thickened, stirring constantly.
added by
nancy686
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 23, 2013
Will be making this for the second time next weekend. I will have a house full of Thanksgiving guests and this is a great breakfast that can be made ahead.