UPSIDE DOWN CARAMELIZED FRENCH TOAST
I tasted this recipe at a bed and breakfast where I stayed last week. It was delectable and I asked the inn keeper for the recipe. I made it this morning and while I must say I am a great cook....this is the best thing I've ever cooked to date.
Enjoy
Caramelized French Toast
Ingredients:
1 cup light brown sugar
3 tablespoons light Karo syrup
6 tablespoons butter
3 to 4 Granny Smith apples
6 slices CHallah Bread
6 eggs
2 cups milk
1/2 teaspoon vanilla
Preparation
Preparation Time: 20 minutes
Cooking Time: 45 minutes Temperature: 350°
Container Size: 9x13-inch glass dish
Combine brown sugar, Karo syrup and butter in a saucepan. Bring to a boil and cook for 1 minute. Pour into a greased or sprayed 9x13-inch baking dish....(LASAGNA PAN) . (Note: Warm the dish slightly to help spread the caramelized mixture.
Peel and slice the apples and place on top of the caramel mixture. Cut Challah bread into thick slices and spread evenly on top of the caramel/apple mixture. This should fill up the dish.
Whisk together the eggs, milk and vanilla and pour over bread. Cover and refrigerate overnight. Bring to room temperature (approx. 1 hour) before baking. Bake as specified or until golden brown. Let cool 5 to 10 minutes before cutting into squares.
*Recipe can be served without the apples and it is just as good!. Be sure that when you serve it, yoou serve it UPSIDE DOWN, so that all of the caramelized apples are on the top.
Enjoy
Caramelized French Toast
Ingredients:
1 cup light brown sugar
3 tablespoons light Karo syrup
6 tablespoons butter
3 to 4 Granny Smith apples
6 slices CHallah Bread
6 eggs
2 cups milk
1/2 teaspoon vanilla
Preparation
Preparation Time: 20 minutes
Cooking Time: 45 minutes Temperature: 350°
Container Size: 9x13-inch glass dish
Combine brown sugar, Karo syrup and butter in a saucepan. Bring to a boil and cook for 1 minute. Pour into a greased or sprayed 9x13-inch baking dish....(LASAGNA PAN) . (Note: Warm the dish slightly to help spread the caramelized mixture.
Peel and slice the apples and place on top of the caramel mixture. Cut Challah bread into thick slices and spread evenly on top of the caramel/apple mixture. This should fill up the dish.
Whisk together the eggs, milk and vanilla and pour over bread. Cover and refrigerate overnight. Bring to room temperature (approx. 1 hour) before baking. Bake as specified or until golden brown. Let cool 5 to 10 minutes before cutting into squares.
*Recipe can be served without the apples and it is just as good!. Be sure that when you serve it, yoou serve it UPSIDE DOWN, so that all of the caramelized apples are on the top.
