Best 5 Caramel Apple French Toast Recipes

BAKED CARAMEL-APPLE FRENCH TOAST

Steps:

• Cut bread into 1 1/2 inch thick slices and place in a lightly greased 9x13 inch baking pan. In a large bowl, beat eggs with 1 1/2 cup skim milk, 1/3 cup white sugar, and 1 tablespoon vanilla. Pour egg mixture over bread slices.
• Arrange apple slices on top of bread. Sprinkle cinnamon, nutmeg, and 2 tablespoons white sugar over apples. Cover, and refrigerate overnight.
• In the morning: Preheat oven to 350 degrees F (175 degrees C).
• Bake toast in preheated oven until golden brown, about 1 hour. Meanwhile, combine 1/2 cup white sugar, flour, and margarine. Stir in brown sugar, 1/2 cup skim milk, and 2 teaspoons vanilla in a small saucepan. Cook until thick. Serve French toast hot with warm sauce.

SLOW-COOKER CARAMEL APPLE FRENCH TOAST

Steps:

• Heat oven to 300°F. On large cookie sheet, spread bread cubes. Bake 20 to 30 minutes or until dry.
• Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
• In large bowl, beat remaining French Toast ingredients. Fold in bread cubes to coat. Let stand 15 minutes, folding occasionally.
• In 8-inch skillet, melt 2 tablespoons of the butter. Add apples; cook about 5 minutes, stirring occasionally. Meanwhile, in small bowl, stir together remaining 6 tablespoons butter and remaining Apple-Pecan Filling ingredients until crumbly.
• Spoon half of bread mixture (about 4 cups) into slow cooker. Top with half of the apples. Sprinkle with half of the brown sugar mixture. Repeat layers.
• Cover; cook 2 1/2 to 3 hours on Low heat setting or until temperature reaches 160°F and center is set.
• Remove foil before serving by loosening edges with table knife. Sprinkle with powdered sugar and serve with syrup.

CARAMEL APPLE FRENCH TOAST

Steps:

• Combine brown sugar, butter, and corn syrup and cook over medium heat until thickened, stirring constantly.
• Pour into 9 x 13 glass baking dish that has been sprayed with Pam first.
• Sprinkle with 1 cup chopped pecans.
• Place one layer sliced French bread on syrup and pecans (equals 6 slices). Top each slice of bread with sliced apples.
• Combine eggs, milk, and vanilla in blender (or use a stick blender), then pour half and mixture over first layer.
• Place second layer of sliced French Bread on top of apples and cover with remaining egg and milk mixture.
• Cover with plastic wrap and refrigerate overnight.
• Sprinkle with cinnamon and nutmeg and bake uncovered for 60-70 minutes at 350 degrees.
• Each person is served one double-layer serving.
• It can be served with whipped cream.

TOFFEE APPLE FRENCH TOAST WITH CARAMEL SYRUP

Steps:

• Place half of the bread cubes in a greased 13x9-in. baking dish. Top with apples and sprinkle with cider drink mix. In a small bowl, beat the cream cheese, sugars, 1/4 cup milk and 1 teaspoon vanilla until smooth. Stir in toffee. Spread over apples. Top with remaining bread cubes., In another bowl, whisk the eggs and remaining milk and vanilla. Pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving., Meanwhile, in a Dutch oven, combine the sugar, buttermilk, butter, corn syrup and baking soda. Bring to a boil over medium heat, stirring constantly. Cook, stirring occasionally, until mixture turns a golden amber color, about 7 minutes. Remove from the heat; stir in vanilla. Serve with French toast.

CARAMEL APPLE FRENCH TOAST

Steps:

• 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.