Toffee Apple French Toast With Caramel Syrup Recipes

Steps:

• Place half of the bread cubes in a greased 13x9-in. baking dish; top with apples. In a large bowl, beat the cream cheese, sugars, 1/4 cup milk and 1 teaspoon vanilla until smooth; stir in toffee bits. Spread over apples. Top with remaining bread cubes. , In another bowl, beat the eggs and remaining milk and vanilla until blended; pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted in the center comes out clean.

Steps:

• Place half of the bread cubes in a greased 13-inch X9 in X 2inch baking dish; top with apples.
• In a large mixing bowl, beat the cream cheese, sugars, 1/4 cup milk and 1 teaspoons vanilla until smooth; stir in toffee bits. Spread over apples. Top with remaining bread cubes.
• In another bowl, beat the eggs and remaining milk and vanilla until blended; pour over bread. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350F for 35-45 minutes or until a knife inserted near the center comes out clean.

Steps:

• In 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. , 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. Bake, uncovered, at 350° 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.

Steps:

• Combine brown sugar, butter, and corn syrup and cook over medium heat until thickened, stirring constantly.
• Pour into 9 x 13 glass baking dish that has been sprayed with Pam first.
• Sprinkle with 1 cup chopped pecans.
• Place one layer sliced French bread on syrup and pecans (equals 6 slices). Top each slice of bread with sliced apples.
• Combine eggs, milk, and vanilla in blender (or use a stick blender), then pour half and mixture over first layer.
• Place second layer of sliced French Bread on top of apples and cover with remaining egg and milk mixture.
• Cover with plastic wrap and refrigerate overnight.
• Sprinkle with cinnamon and nutmeg and bake uncovered for 60-70 minutes at 350 degrees.
• Each person is served one double-layer serving.
• It can be served with whipped cream.

Steps:

• In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
• Pour sauce into a 9x13 inch baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.
• Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
• The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.
• To make the Caramel Sauce: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly.

Steps:

• Spread bread slices on a baking sheet; let stand at least a few hours and up to overnight. Melt butter in a large ovenproof, nonreactive skillet (like an 11-to-12-inch enameled cast iron) over medium heat. Add 1 cup brown sugar, 1/4 teaspoon salt, and lemon juice. Cook, stirring, until sugar dissolves, then bring to a boil; cook 1 minute.
• Add apples and cook, turning occasionally, until they begin to soften and brown a bit and liquid thickens, about 12 minutes. Let cool 30 minutes.
• In a wide, shallow dish, whisk together eggs, milk, remaining 2 tablespoons brown sugar, vanilla, and 1/4 teaspoon salt. Dip bread in mixture, turning to coat. Arrange atop apples, shingling in concentric circles. Pour remaining mixture on top. Cover; refrigerate at least 2 hours and up to 24.
• Preheat oven to 350°F. Sprinkle French toast with cinnamon and bake, uncovered, until set and golden on top, 35 to 45 minutes. Let stand 15 minutes. Dust with confectioners' sugar; serve with yogurt, pecans, and fruit.