Serves: 6
Total Calories: 612
Yield: 6

12 slices Rhodes Bread Dough (1/2 inch thick), baked according to package instructions,
1 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1 cup chopped pecans, divided
2 Large Granny Smith Apple Apples , peeled and thinly sliced
5 large eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon salt

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 9x13-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 40-45 minutes. Remove from oven and carefully invert onto serving platter.

Nutritional Facts:

Serves: 6
Total Calories: 612
Calories from Fat: 287

More Recipes from the Rhodes Bake-N-Serv Cookbook Cookbook:
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Bread and Jam Loaf
Breakfast Bread Pudding
Breakfast Favorites Pizza
Caramel Apple French Toast
Cinna-Bunnies
Cinnamon Apple Crumble
Cinnamon Blueberry Crumble Muffins
Cinnamon Marble Loaf French Toast with Butter Syrup
Cinnamon Roll Bread Pudding
Cinnamon Roll Waffles
Cranberry Orange Pull-Apart
Cream Cheese Danish
Egg and Cheese Bake
Farm Breakfast Casserole
French Toast Bundt
French Toast Pockets
French Toast Sticks
Ham and Egg Cups
Macadamia Nut Sticky Buns
Mini Breakfast Pizzas
Orange and Coconut Ring
Orange Juice Breakfast Rolls
Overnight Breakfast Rolls
Pani Popo (Samoan Coconut Rolls)
Potatoes and Cheese Bruncheros
Raspberry Orange Rolls
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Sausage Breakfast Loaf
Sweet Breakfast Bites
Texas Breakfast Roll Up
Toffee Apple Breakfast Pudding