How about a COOKING
GETAWAY for your next timeout weekend?
from innkeeper and chef,
Caramel Apple French Toast
CLICK HERE to PRINT RECIPE
Makes 6 servings.
Grease generously 9"x13" glass pan.
1 cup brown sugar
white Karo syrup
syrup, butter and boil in pan for one minute.
Pour and spread over bottom of greased 9x13 pan. (Sprinkle with
apples, peeled, cored, and sliced
1/3 cup water
1 Tablespoon corn
water, cinnamon, sugar, lemon juice and cook,
stirring constantly, in pan over medium heat just until apples begin to
Add corn starch and continue to stir until thickened.
Remove from heat.
12 slices Texas
Toast or 1-inch thick cut french bread
12 ounces cream
Thickly spread cream
cheese over 6 slices of bread and place in single layer
to cover caramel mixture in 9x13 pan (cream cheese side up).
mixture over bread/cream cheese layer.
Cover with remaining
6 slices of bread.
1 cup milk
1 cup whipping
cream or half n’ half cream
(or 1 teaspoon
cinnamon + ½ teaspoon nutmeg)
Blend together eggs,
milk, cream, vanilla, cinnamon and gently pour over bread layers in
9x13 pan. Cover and refrigerate overnight (not more than 24 hours).
Remove cover and bake in 350 degree oven 60 minutes until brown and
slightly puffy. Immediately invert each serving on plate, sprinkle with
powdered sugar, top with sweetened whipped cream and garnish with
pecans, cinnamon, or nutmeg.
pears or peaches may be substituted for apples with cinnamon/nutmeg
seasoning preferred. Fresh raspberries or strawberries may also be
sprinkled over apple mixture stuffing for additional color and flavor.
Yum! Breakfast looks