Real Recipes From Real Home Cooks ®

caramel apple french toast

(3 ratings)
Recipe by
Doreen Fish
Oshawa, ON

This is a make ahead dish that is to die for....I make this when we have overnight guests, at Christmas and also on our wedding day for our special breakfast. Ted and I got married almost 3 years ago and we were married in a beautiful park with 800 year old trees. We just had 8 people including us attend and I made the wedding dinner...this is the first dish we all ate that day as all our guests stayed over....How many brides do you all know that cook on their wedding day??? LOL I know this looks long but it easy to do plus the work is all done the night before!!!

(3 ratings)
yield serving(s)

Ingredients For caramel apple french toast

  • 1 c
    brown sugar
  • 3 Tbsp
    clear corn syrup
  • 6 Tbsp
  • 3
    delicious apples, peeled , cored, and sliced
  • 1/3 c
  • 1 tsp
  • 3 Tbsp
  • 1 Tbsp
    lemon juice
  • 1 Tbsp
    corn starch
  • 12 slice
    1 inch thick cut french bread
  • 1 pkg
    12 oz cream cheese
  • 6
  • 1 c
  • 1 c
    whipping cream or half and lhalf
  • 1 Tbsp
  • 2 tsp
    cinnamon or half cinnamon and nutmeg
  • powdered sugar

How To Make caramel apple french toast

  • 1
    Generously grease a 13 x 9 glass dish. Combine sugar, syrup, butter and boil in a pan for one minute. Pour and spread over bottom of greased dish. Sprinkle with pecans. Combine apples , water,cinnamon, sugar,lemon juice and cook stirring constantly in pan over medium heat just until apples begin to soften. Add cornstarch and continue to stir until thickened. Remove from heat. Thickly spread the cream cheese over 6 slice of bread and place in a single layer over the pecans and caramel mixture cream cheese side up.. Distribute apple mixture over bread/ cream cheese layer. Cover with remaining 6 slices of bread. Blend together eggs, milk, cream, vanilla, cinnamon and gently pour over bread layers in dish. Cover and refrigerate over night but not more than 24 hours. Remove from fridge and let dish warm up slightly then bake at 350 for 60 minutes or until brown and puffy. Cut into serving pieces and top with sweetened whipped cream and garnish with pecans , cinnamon and nutmeg.Sprinkle powdered sugar over top. I usually serve mine with any fresh fruit in season and maple syrup.Raspberries, blueberries and strawberries are delicious on top too. Note: Fresh peaches or pears can be substituted for apples.
  • 2
    This is a Bed & Breakfast recipe from River House B&B in Chicago. Never been there but this got passed along somehow.

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