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Overnight Apple French Toast
Sometime around Thanksgiving last year I did a status update on Facebook about making some overnight french toast for breakfast.  A few of my FB friends asked for the recipe and I never got around to posting/sharing it.  So...for those that wanted it, here it is.  Enjoy! :-)

*Note: This is a super sweet recipe, so we have only ever made the sauce mixture to go over it a couple's almost too much sweetness. There's usually enough carmelly goodness in the bottom of the pan from the french toast to use as a "syrup".  Just an FYI :-)

Overnight Apple French Toast
(makes 9 servings)

1 C  brown sugar
1/2 C butter
2 Tbsp light corn syrup
2 large tart apples (I use Granny Smith) peeled and sliced 1/4" thick
3 eggs
1 C milk
1  tsp vanilla
9 slices  day old bread, cut 3/4" thick (I've used French and Italian bread from the bakery...both work fine, the French gets a little crunchier...the Italian stays softer)
1 C applesauce
1 10oz jar apple jelly
1/2 tsp cinnamon
1/8 tsp ground cloves

In a small saucepan over medium heat, combine brown sugar, butter and corn syrup.  Cook for 5 to 7 minutes, until thickened, Pour mixture into an ungreased 9X13" baking dish.  Arrange apple slices over mixture in baking dish.  In a medium bowl, combine eggs, milk and vanilla, until well mixed.  Dip bread slices into egg mixture, letting soak for 1 minute.  Place bread slices over apples in pan.  Cover and refrigerate overnight.  Remove pan from refrigerator 30 minutes before baking.  Preheat oven to 350.  Bake, uncovered, for 35-40 minutes.  In a medium saucepan over medium heat, combine applesauce, apple jelly, cinnamon and ground cloves.  Cook until thoroughly heated.  To serve, place French toast on serving plates and cover with hot applesauce mixture. 

(recipe from Deacon Timothy Pratt Bed and Breakfast, Old Saybrook, Connecticut)


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