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Caramel Apple Stuffed French Toast
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Caramel Apple Stuffed French Toast

Course Breakfast, brunch
Cuisine American
Keyword caramel-apple-stuffed-french-toast, french-toast-recipes, overnight-french-toast-casseroles
Prep Time 15 minutes
Cook Time 48 minutes
Stand time 5 minutes
Total Time 1 hour 2 minutes
Servings 12 servings
Calories 378kcal
Author Melissa Sperka

Ingredients

  • 1 16 oz loaf caramel apple swirl bread i.e. Pepperidge Farm
  • Filling:
  • 1 8 oz softened cream cheese
  • 2 Tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp pure vanilla
  • 1 21 oz can caramel apple pie i.e. Comstock
  • Custard:
  • 1 pint half & half
  • 10 large eggs
  • ¼ cup packed light brown sugar
  • 1 Tbsp ground cinnamon
  • 1 tsp pure vanilla
  • ¼ tsp salt
  • tsp ground nutmeg
  • Crumb topping:
  • ½ cup packed light brown sugar
  • ¼ cup all purpose flour
  • cup chopped pecans
  • 4 Tbsp cold butter

Instructions

  • Spray a 13 x 9 inch baking with cooking spray. Arrange 6 slices of bread side by side on the bottom of the dish.
  • Mix together the softened cream cheese, brown sugar, cinnamon and vanilla until fully blended. Spread over bottom layer of bread slices.
  • Roughly cut the apple pieces in apple pie filling into bite size chunks. Spread evenly over cream cheese layer. Arrange remaining 6 slices of bread on top.
  • In a medium size mixing bowl, whisk together half and half, eggs, cinnamon, vanilla, salt and nutmeg until combined. Pour evenly over bread. Be patient, gradually pouring to allow time for the custard to soak into the bread.
  • Use spoon to gently press the bread into the custard, and repeat until all of the custard has been added. Cover with plastic wrap and refrigerate overnight.
  • To prepare: Preheat oven to 375°F.
  • Remove the french toast from the refrigerator and allow to warm to room temperature for 10-15 minutes.
  • To make the topping: Using a fork or pastry blender, cut the cold butter into the brown sugar and flour until blended, then mix in the pecans.
  • Crumble the topping over the top and bake for 45-48 minutes until golden and puffy.
  • Let stand 5 minutes then serve. May serve with pure maple syrup or a dollop of fresh whipped cream, if desired.

Nutrition

Serving: 1serving | Calories: 378kcal | Carbohydrates: 46g | Protein: 14g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 450mg | Potassium: 211mg | Fiber: 2g | Sugar: 25g | Vitamin A: 547IU | Vitamin C: 1mg | Calcium: 165mg | Iron: 1mg