Thursday, January 17, 2013

Overnight French Toast

I look forward to the rare Saturday mornings when we don't have to set the alarm.  And on those mornings - getting up and tossing this in the oven for a scrumptious breakfast makes it a true celebration!  There are only two of us, so I cut the recipe in half when I made it for us.

1 c. packed brown sugar
1/2 c. butter
2 T. light corn syrup
2 large tart apples (granny smith)
3 eggs
1 c. milk
1 tsp. vanilla
9 slices french bread (3/4" thick)

In a small saucepan, cook brown sugar, butter and corn syrup until thick - about 5-7 minutes.  Pour into an ungreased 13x9 baking pan.  Arrange apples on top.  In a mixing bowl, beat eggs, milk, and vanilla.  Dip bread slices into the egg mixture and let rest for one minute; place over apples.  Cover and refrigerate overnight.  

Remove from refrigerator 30 minutes before baking.  Bake uncovered at 350 for 35-40 minutes.  Serve with maple syrup, powdered sugar or whipped topping.  Or whip up the  topping below.  I've never made it - because french toast with apples and caramel sauce is pretty much perfect just like it is!

1 c. applesauce
1 (10 oz.) jar apple jelly
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
Combine all ingredients in a saucepan.  Cook and stir until heated through.  Serve over french toast.

Get ready for the weekend!

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