Wednesday, October 23, 2013

Baked Caramel Apple French Toast

Mike is working a twelve hour shift today, and on days that he's not home for supper I cook things that he doesn't like.  Although why he doesn't like this is beyond me.  I'm not actually sure how it's considered a main course rather than a decadent dessert.

The first time I had this was at a baby shower brunch and it was served with a fresh fruit salad and a platter of sliced cheese and smoked stuffed tenderloin from Premium Sausage in Seven Persons.  I highly recommend those side dishes or something similar to balance out this achingly sweet main dish.

Baked Caramel Apple French Toast

1 Cup of brown sugar
1/2 Cup butter
2 Tbsp. corn syrup (I only had Roger's Golden Syrup and it turned out fine.)
5 eggs
1.5 Cups milk
1 tsp. vanilla extract
1 loaf/8 pieces of white texas toast or challah - sliced 3/4 inch thick
4-5 apples - peeled, cored & sliced

Cook the brown sugar, butter and corn syrup until combined, stirring often.
Pour syrup into a 9x13 pan.  Place slices of apple over the syrup.
Place bread over the top of this, you may need to squish them in as you want a single layer.
Whisk together eggs, milk and vanilla and pour over bread, distributing evenly.

Bake uncovered for 40 minutes at 350°. Flip over just before serving.

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