Best 11 Toffee Apple French Toast With Caramel Syrup Recipes

TOFFEE APPLE FRENCH TOAST

Steps:

• Place half of the bread cubes in a greased 13x9-in. baking dish; top with apples. In a large bowl, beat the cream cheese, sugars, 1/4 cup milk and 1 teaspoon vanilla until smooth; stir in toffee bits. Spread over apples. Top with remaining bread cubes. , In another bowl, beat the eggs and remaining milk and vanilla until blended; pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted in the center comes out clean.

CARAMEL FRENCH TOAST

Steps:

• Grease a 9x13-inch baking dish.
• Heat brown sugar, butter, and corn syrup in a saucepan over medium heat until thickened, about 5 minutes. Pour mixture into prepared baking dish and sprinkle with pecans. Arrange apple slices over pecans. Layer bread slices over apple in two layers.
• Whisk eggs, milk, vanilla extract, almond extract, and salt in a bowl; pour over bread and allow to set for 1 hour at room temperature or cover and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Uncover and bake in preheated oven until fluffy and golden brown, 40 to 45 minutes.

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.

APPLE-CARAMEL FRENCH TOAST

Steps:

• Spread bread slices on a baking sheet; let stand at least a few hours and up to overnight. Melt butter in a large ovenproof, nonreactive skillet (like an 11-to-12-inch enameled cast iron) over medium heat. Add 1 cup brown sugar, 1/4 teaspoon salt, and lemon juice. Cook, stirring, until sugar dissolves, then bring to a boil; cook 1 minute.
• Add apples and cook, turning occasionally, until they begin to soften and brown a bit and liquid thickens, about 12 minutes. Let cool 30 minutes.
• In a wide, shallow dish, whisk together eggs, milk, remaining 2 tablespoons brown sugar, vanilla, and 1/4 teaspoon salt. Dip bread in mixture, turning to coat. Arrange atop apples, shingling in concentric circles. Pour remaining mixture on top. Cover; refrigerate at least 2 hours and up to 24.
• Preheat oven to 350°F. Sprinkle French toast with cinnamon and bake, uncovered, until set and golden on top, 35 to 45 minutes. Let stand 15 minutes. Dust with confectioners' sugar; serve with yogurt, pecans, and fruit.

FRENCH TOAST WITH APPLE TOPPING

Steps:

• In a large skillet, saute the apple, brown sugar and cinnamon in 1 tablespoon butter until apple is tender. , In a shallow bowl, whisk the egg, milk and vanilla. Dip both sides of bread in egg mixture., In a large skillet, melt remaining butter over medium heat. Cook bread on both sides until golden brown. Serve with apple mixture and maple syrup if desired.

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.

APPLE TOFFEE FRENCH TOAST WITH APPLE SYRUP

Steps:

• To make the French toast:.
• Place half of the bread cubes in a greased 13x9-inch baking pan, top with apples.
• In a large bowl, beat the cream cheese, sugars, apple juice and 1 teaspoon vanilla until smooth; stir in toffee bits. Spread over apples.
• Top with remaining bread cubes.
• In another large bowl, beat the eggs, milk and 1 teaspoon vanilla until well blended; pour over bread.
• Cover with foil and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking.
• Bake, uncovered, at 350 degrees for 40-45 minutes or until a knife inserted in the center comes out clean.
• While the French toast is baking, prepare the syrup.
• To make the apple syrup:.
• In a medium-size saucepan, whisk together the sugar, cornstarch, cinnamon, nutmeg, apple juice and lemon juice; heat to a boil, whisking constantly.
• Boil for 1 minute; then stir in butter.
• Serve over warm Apple Toffee French Toast.
• Enjoy!

APPLE-STUFFED FRENCH TOAST BAKE

Steps:

• In a small saucepan, combine the brown sugar, butter and corn syrup; cook and stir over medium heat until thickened. Pour into a greased 13x9-in. baking dish; top with half of the pecans, a single layer of bread and remaining pecans. Arrange apples and remaining bread over the top. , In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until lightly browned., In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat until thickened. Serve with French toast.

TOFFEE APPLE FRENCH TOAST

Steps:

• Place half of the bread cubes in a greased 13-inch X9 in X 2inch baking dish; top with apples.
• In a large mixing bowl, beat the cream cheese, sugars, 1/4 cup milk and 1 teaspoons vanilla until smooth; stir in toffee bits. Spread over apples. Top with remaining bread cubes.
• In another bowl, beat the eggs and remaining milk and vanilla until blended; pour over bread. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350F for 35-45 minutes or until a knife inserted near the center comes out clean.

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.

APPLE-MAPLE FRENCH TOAST

Steps:

• Whisk the eggs, milk, vanilla, and a pinch of ground cinnamon in a 9-by-13-inch baking dish. Add the bread in a single layer, turning until all the egg is absorbed.
• Meanwhile, heat a large skillet over medium heat, melt 1 tablespoon butter, and add apples, stirring to coat until starting to caramelize. Add the water, cooking until water has evaporated and apples are tender, about 4 minutes.
• Pour in the maple syrup and a dash of ground cinnamon; simmer for a minute to combine.
• In a large, heated nonstick skillet, melt about 1 tablespoon butter and saute the soaked bread until golden brown on each side, about 4 minutes. Place French toast on a plate and top with apple-maple mixture, plus more butter if you'd like!