Wednesday, October 26, 2011

Oven Baked Caramel Apple French Toast

Sometimes I like to have special breakfasts in my repertoire for those special occasions in life.

There is just something about a yummy, delicious breakfast on a special day or when company is visiting. I love the smell of it baking, especially cinnamon in the fall.

On birthdays my kids get to pick their favorite breakfast and their favorite dinner.  All four of them always pick crepes with all sorts of delicious fillings.  So I have been on a mission to introduce them to some other special breakfasts so they don't have to pick the same thing every year.

This is one breakfast we hardly ever have.  We have "normal" french toast often but not the oven-baked overnight kind.  I was very curious to see how my kids liked it.  They all ate everything on their plates and they even said "it was very yummy".  I mean how could it not be with caramel running down the sides (not to mention they added maple syrup to it too!).

I loved the flavors of your classic caramel apple which is so fallish and so delicious.  I also love that you can make it the night before and cook it in the morning.  Perfect!

Caramel Apple French Toast

(click here for printable version)

French Toast:
1 loaf french bread
6 eggs
1 1/2 cups milk
1/3 cup sugar
1 Tbsp. vanilla
6 apples, peeled, cored, and sliced (tart apples taste best--jonagolds, granny smith, etc.)
2 tsp. cinnamon 
1/2 tsp. nutmeg
2/3 c. brown sugar
3/4 c. brown sugar
1 T. soft butter
1/4 t. salt
1/2 c. hot, thick whipping cream or evaporated milk

1.  Cut bread into 3 inch wide slices.  Arrange in a lightly sprayed 9x13 inch pan.  In a large bowl beat together eggs, milk, sugar, and vanilla.  Pour mixture over bread slices.  

2.  In a medium bowl mix apples with cinnamon, nutmeg, and brown sugar.  Arrange on top of bread slices.  Cover and refrigerate overnight.  In the morning bake for 1 hour at 350° or until golden brown. 

3.  While french toast is baking, make the caramel.  In a blender combine brown sugar, butter and salt.  Turn on and slowly pour in cream.  Let blend until smooth, 2-3 minutes.  Let cool.  Store leftovers in fridge and can be used as ice cream topping if you have any leftover.

4.  After done cooking serve with generous amounts of caramel.  Enjoy!

Source:  slightly adapted from Favorite Family Recipes

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