Cooking With Carol: Baked Apple French Toast
By: Marian Kelly
Updated: October 23, 2012
Carol welcomes Jo Manhart of the Missouri Egg Council, who shows how to turn stale bread into a delicious, sweet breakfast. (Recipe below)
Baked Apple French Toast
20 slices French bread (1 inch thick)
1 can (21 ounces) apple pie filling
8 eggs, lightly beaten
2 cups milk
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup cold butter, cubed
1 cup chopped pecans
2 Tablespoons corn syrup
Baked Apple French Toast
20 slices French bread (1 inch thick)
1 can (21 ounces) apple pie filling
8 eggs, lightly beaten
2 cups milk
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Topping
1 cup packed brown sugar1/2 cup cold butter, cubed
1 cup chopped pecans
2 Tablespoons corn syrup
Arrange 10 slices of bread in a greased 9 x 13 baking dish.Spread with pie filling; top with remaining bread. In a large bowl,whisk the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread.Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Meanwhile,place brown sugar in a small bowl. Cut in butter until mixtureresembles coarse crumbs. Stir in pecans and corn syrup. Sprinkleover French toast.
Bake, uncovered, at 350 for 35-40 minutes or until a knifeinserted near the center comes out clean.
Yield: 10 servings
Submitted by: Kim Warkenthien
Missouri Egg Council
