Autumn Apple French Toast
Sep. 9th, 2006 01:38 pm![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
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witchy_recipesfrom Cedar Crest Victorian Inn
Bruce Wightman
½ cup butter
1 cup brown sugar
2 tablespoons corn syrup
4 cups Granny Smith apples -- peeled, 1" chop
1½ loaves cinnamon-raisin bread -- cubed
8 ounces cream cheese -- frozen and shaved
12 large eggs
1 cup half-and-half
1 teaspoon vanilla extract
Heat butter, sugar and syrup in saucepan until entire surface is bubbly. Pour into a greased 9x13 glass baking dish.
Cover caramel sauce with apples. Spread cubed bread over apples. Scatter cream
cheese through bread. Whisk remaining ingredients well.
Pour over bread and cream cheese. Cover and refrigerate for at least an hour or
overnight.
Bake at 350 degrees, Cover with non-stick foil for the first 20 minutes. Uncovered for 30 to 40 minutes.
Servings: 12
Bruce Wightman
½ cup butter
1 cup brown sugar
2 tablespoons corn syrup
4 cups Granny Smith apples -- peeled, 1" chop
1½ loaves cinnamon-raisin bread -- cubed
8 ounces cream cheese -- frozen and shaved
12 large eggs
1 cup half-and-half
1 teaspoon vanilla extract
Heat butter, sugar and syrup in saucepan until entire surface is bubbly. Pour into a greased 9x13 glass baking dish.
Cover caramel sauce with apples. Spread cubed bread over apples. Scatter cream
cheese through bread. Whisk remaining ingredients well.
Pour over bread and cream cheese. Cover and refrigerate for at least an hour or
overnight.
Bake at 350 degrees, Cover with non-stick foil for the first 20 minutes. Uncovered for 30 to 40 minutes.
Servings: 12
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Date: 2006-09-09 07:23 pm (UTC)Thanks you!
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Date: 2006-09-09 08:51 pm (UTC)