1 cup packed brown sugar
1/2 cup butter, cubed
2 tablespoons light corn syrup
1 cup chopped pecans
12 slices Italian bread (1/2 inch thick)
2 large tart apples, peeled and thinly sliced
6 large Nellie’s Free Range Eggs
1-1/2 cups milk
1-1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
CARAMEL SAUCE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1 tablespoon light corn syrup
1In 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.
2In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour over bread. Cover and refrigerate overnight.
3Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until lightly browned.
4In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat until thickened. Serve with French toast.
Prize winning recipe.
Total Time
Prep: 20 min. + chilling Bake: 35 min.
Makes 6 servings
Nutrition Facts
1 each: 854 calories, 46g fat (19g saturated fat), 282mg cholesterol, 722mg sodium, 102g carbohydrate (72g sugars, 5g fiber), 14g protein.