Overnight Apple French Toast
Yield
4 servingsPrep
8 hrsCook
45 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
brown sugar
|
*
|
| ½ | cup |
butter
or margarine |
|
| 2 | tablespoons |
light corn syrup
|
|
| 2 |
Granny Smith apples
peeled and sliced |
*
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 9 | slices |
french bread
day-old |
*
|
| Syrup | |||
| 1 | cup |
applesauce
|
|
| 1 | jar |
apple jelly
10 ounces |
*
|
| ½ | teaspoon |
cinnamon
|
|
| ⅛ | teaspoon |
cloves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
brown sugar
|
*
|
| 118 | ml |
butter
or margarine |
|
| 3E+1 | ml |
light corn syrup
|
|
| 2 | each |
Granny Smith apples
peeled and sliced |
*
|
| 3 | large |
eggs
|
|
| 237 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 9 | slices |
french bread
day-old |
*
|
| Syrup | |||
| 237 | ml |
applesauce
|
|
| 1 | jar |
apple jelly
10 ounces |
*
|
| 2.5 | ml |
cinnamon
|
|
| 0.6 | ml |
cloves
|
|
Directions
In a small saucepan, cook brown sugar, butter and syrup until thick, about 5 to 7 minutes.
Pour into an ungreased 9 x 13 inch pan; arrange apples on top.
In a mixing bowl, beat eggs, milk and vanilla.
Dip bread slices into the egg mixture for 1 minute; place over apples.
Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking.
Bake, uncovered at 350℉ (180℃) F for 35 to 40 minutes.
Combine syrup ingredients in a medium saucepan; cook and stir until hot.
Serve over French toast.
