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French Toast

Caramel-Apple French Toast

Rivky Kleiman

A decadent way to serve a breakfast classic.

Type: Dairy Prep Time: 350 minutes Level: Not mentioned

Main ingredients

1 cup brown sugar, packed

1/4 cup light corn syrup

3 tablespoons butter

2 Cortland apples, peeled and grated

1 tablespoon vanilla sugar

1 teaspoon lemon juice

1 teaspoon cinnamon, divided, plus more for sprinkling

1 loaf of French bread or 2 baguettes (I used whole wheat)

2 cups milk

6 eggs

2 teaspoons Gefen Vanilla Extract

dash of salt

2 tablespoons sugar

Prepare the French Toast

In a small saucepan, heat the brown sugar, corn syrup, and butter over medium heat until the sugar dissolves. Stir to a syrupy consistency. Pour into a greased nine- by 13-inch (20- x 30-centimeter) baking pan.

Toss grated apples with vanilla sugar, lemon juice, and half a teaspoon cinnamon. Spread over the caramel in the pan.‎

Slice French bread into one-inch (two-centimeter) wide slices and lay neatly on top of the shredded apple mixture.‎

Combine remaining half a teaspoon cinnamon with the milk, eggs, vanilla, salt, and sugar and whisk well.

Pour over the French bread and sprinkle with additional cinnamon. Cover with aluminum foil and refrigerate overnight.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Place baking pan in the oven, still covered, and bake for 40 minutes. Uncover and bake an additional 15 minutes.

To Serve

Use a spatula to lift out each serving. Turn over so the caramel layer is on top. Spoon up extra caramel from the pan and drizzle over French toast.

From Kosher.com