Apple Stuffed French Toast

Apple Stuffed French Toast


1 cup packed brown sugar
1/2 cup butter, cubed
2 Tbsp. light corn syrup
1 cup chopped pecans
12 slices Italian bread, 1/2 inch thick
2 large tart apples, peeled and thinly sliced (Granny Smith preferred)
8 oz. cream cheese. Diced

6 eggs
1 1/2 cups milk
2 tsp. cinnamon
1 tsp. vanilla extract
1/4 tsp. salt
1/4 tsp. nutmeg


Combine the brown sugar, butter, and corn syrup in a small saucepan. Cook and stir until thickened. Pour into a greased 9x13 baking dish. Sprinkle chopped pecans over top. Place 6 slices of bread over top of pecans. Sauté apples in 3 Tbsp. butter until almost tender. Arrange over top of bread slices. Arrange cream cheese evenly over top of apples. Place 6 remaining slices of bread over top of cream cheese to create 6 sandwiches. Mix together eggs, milk, cinnamon, vanilla extract, salt and nutmeg and pour over top of sandwiches. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Bake lightly covered at 350° for 60-80 minutes or until set in the center. May uncover for the last few minutes of baking if desired. 

Serve with pancake syrup and whipped cream.

Servings: 6