Serves: 6
Total Calories: 615
In a small saucepan, combine the sugar, butter and corn syrup. Cook and stir over medium heat until butter is completely incorporated. Pour into a sprayed 9 x 13-inch baking pan. Top with half of the pecans, 6 slices of bread and remaining pecans. Arrange apples and remaining bread slices over the top. In a bowl, whisk the eggs, milk, vanilla and salt. Pour over bread. Cover and refrigerate at least 4 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350°F for 40-45 minutes. Remove from oven and carefully invert onto serving platter.
This Caramel Apple French Toast recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.
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