Best 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.

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.

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.

OVEN BAKED CARAMEL APPLE FRENCH TOAST

Steps:

• 1. Generously grease a 9x13" oven baking pan. Preheat oven to 350 deg. F.
• 2. Combne brown sugar, white corn syrup, and butter in a sauce pan. Bring to a boil and boil for one minute, stirring often. Pour into bottom of greased oven dish, spread out evenly. Spread pecans over.
• 3. Combine the apples, water, cinmamon, white sugar, lemon juice and cook, stirring constnatly, in sauce pan over medium heat just until apples slices begin to soften up. Add the cornstarch, mix in well and continue to stir until mixture thickens up, then remove from the heat.
• 4. Place just six of the bread slices in a single layer in the baking dish over the caramel layer. Thickly spread each slice with some cream cheese. Distribute the apple mixture over the bread slices in the pan. Pour apple mixture over the bread. Cover the pan with the remaining 6 slices of bread.
• 5. Mix together the eggs, milk, cream, vanilla, connamon. Pour this over the bread in the baking dish. Cover and refrigerate overnight (not for more than 24 hours).
• 6. Remove pan from refrigerator, and remove cover. Bake for 1 hour in a 350 deg. oven until browned and slightly puffy. Remove from oven and immediately place portions on serving plates. Sprinkle with powdered sugar. If desired add whipped cream and a garnish of more chopped pecans, cinnamon, or nutmeg.

CARAMEL APPLE CROISSANT FRENCH TOAST

Steps:

• Whisk the eggs, milk, vanilla, and cinnamon. Cover and refrigerate. Put sugar in a large, dry skillet over medium heat. Stir constantly with a wooden spoon until the sugar begins to melt and caramelize, about 5-8 minutes. While still stirring, add in the butter. Once the sugar and butter become saucy, fold in the apple wedges. (The caramel will seize a bit, but continue to stir, and it will eventually coat the apples.) Once the caramel sauce has smoothed out, pour in the maple syrup. Let it gently simmer for 10 minutes, until the apples are fork tender. Remove from heat, cover and keep warm until ready to use. Meanwhile, warm half the butter in a large, non-stick skillet over medium-low heat. Take the bottom halves of the four croissants and dip them in the egg mixture (very quickly as not to absorb too much of the batter). Lay the croissants, cut side down in the pan, and cook until just golden brown about 4 minutes. Flip over and repeat. Repeat with the tops of the croissants as well. To serve, place the bottom of the croissant on a plate. Top with the caramel apples. Place the top half of the croissant over the apples. Drizzle with the caramel sauce. Dust with confectioners sugar and cinnamon. Enjoy!

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.

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.

APPLE CARAMEL FRENCH TOAST

Steps:

• 1. In a medium sauce pan, melt butter over medium heat, then add brown sugar and corn syrup. Stir continuously while mixture slow boils for 7-8 minutes. You may need to reduce heat to keep the boil low. 2. Pour caramel onto the bottom of a 9x13 pan. Try to cover the entire surface. Place sliced apples on top, covering the caramel. Place bread slices on top of apples. Crowd them together, perhaps tearing pieces apart to fit in nooks. You will not use the entire loaf. 2. In a medium mixing bowl, beat eggs until yokes are broken. Add milk and vanilla and beat until well blended. Pour mixture over bread, soaking all pieces well. 3.Cover tightly and place in frig overnight. 4. When you're ready to bake, preheat oven to 350 degrees and bake for 45 minutes or until bread is well browned. Let set until warm then serve. Loosen the sides with a dull knife, place a large platter over pan and flip the casserole. The caramel syrup will soak through to the bread on the bottom.