Real Recipes From Real Home Cooks ®

oven baked caramel apple french toast

(4 ratings)
Recipe by
Sher Bird
Bellevue, WA

Wonderful oven baked breakfast fit for company or just the family on a lazy Sunday morning. This is a "Make Ahead" dish to refrigerate overnight, then bake the next day! *You can substitute Pears for the apples

(4 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 1 Hr

Ingredients For oven baked caramel apple french toast

  • 1 c
    dark brown sugar
  • 3 Tbsp
    white corn syrup (karo or other)
  • 6 Tbsp
  • 1 c
    chopped pecans
  • 3
    each golden delicious apples, peeled, cored and sliced (or you may use pears instead!)
  • 1/3 c
  • 1 tsp
    ground cinnamon
  • 3 Tbsp
    white sugar
  • 1 Tbsp
    each: lemon juice and cornstarch
  • 12 slice
    french bread or challah, 1 inch thick
  • 12 oz
    cream cheese
  • 6
    large eggs
  • 1 c
    milk (whole milk preferably)
  • 1 c
    whipping cream or half n half
  • 1 Tbsp
    vanilla extract
  • 2 tsp
    ground cinnamon
  • confectioner's sugar, whipped cream, chopped pecans, cinnamon, nutmeg

How To Make oven baked caramel apple french toast

  • 1
    Generously grease a 9x13" oven baking pan. Preheat oven to 350 deg. F.
  • 2
    Combne brown sugar, white corn syrup, and butter in a sauce pan. Bring to a boil and boil for one minute, stirring often. Pour into bottom of greased oven dish, spread out evenly. Spread pecans over.
  • 3
    Combine the apples, water, cinmamon, white sugar, lemon juice and cook, stirring constnatly, in sauce pan over medium heat just until apples slices begin to soften up. Add the cornstarch, mix in well and continue to stir until mixture thickens up, then remove from the heat.
  • 4
    Place just six of the bread slices in a single layer in the baking dish over the caramel layer. Thickly spread each slice with some cream cheese. Distribute the apple mixture over the bread slices in the pan. Pour apple mixture over the bread. Cover the pan with the remaining 6 slices of bread.
  • 5
    Mix together the eggs, milk, cream, vanilla, connamon. Pour this over the bread in the baking dish. Cover and refrigerate overnight (not for more than 24 hours).
  • 6
    Remove pan from refrigerator, and remove cover. Bake for 1 hour in a 350 deg. oven until browned and slightly puffy. Remove from oven and immediately place portions on serving plates. Sprinkle with powdered sugar. If desired add whipped cream and a garnish of more chopped pecans, cinnamon, or nutmeg.

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