Overnight Apple French Toast
Overnight Apple French Toast
1 c packed brown sugar
1/2 c butter, cubed
2 Tbsp light corn syrup
2 large tart apples, peeled and sliced 1/4 inch thick
3 eggs
1 c milk
1 tsp vanilla extract
9 slices day-old french bread (3/4 in thick)
Syrup:
1 c applesauce
1 jar (10 oz) apple jelly
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1. In a small saucepan, cook brown sugar, butter and syrup until thick, about 5-7 minutes. Pour into an ungreased baking pan; arrange apples on top.
2. In a large mixing bowl, beat eggs, milk, and vanilla. Dip bread slices into egg mixture for 1 minute (wayyyyy to long for me. I did it just enough for it to be thoroughly saturated). Place over apples. Cover and refrigerate overnight.
3. Remove from refrigerator 30 min before baking. Bake, uncovered, at 350 for 35-40 min.
4. Meanwhile, combine syrup ingredients in a medium saucepan; cook and stir until hot. Serve with hot french toast.
From Taste of Home Contest Winning Annual Recipes 2007
I forgot to record ratings on this one, but we both thought they were good. Mine turned out a bit soggy, though. I'm not sure if there was too much egg mixture, or if it was the texas toast bread I used. Texture was a little icky for me. And the french toast is PLENTY sweet without the syrup. I would skip the syrup and maybe just sprinkle the cinnamon and cloves over top before baking.
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