Name: Stuffed Apple French Toast with Praline Topping
Prep time: 20 min
Cook time: 20 min
Yield: 18
Ingredients: Challah, cut into 1-inch thick slices - 2 loaves; Unsalted butter - 1 stick; Packed brown sugar - ¼ cup; Ground cinnamon, divided - 1 ½ teaspoons; Salt - ½ teaspoon; Granny Smith apples - peeled, cored, and thinly sliced - 6; Eggs - 10 large; Half-and-half - 2 cups; Heavy cream - 2 cups; Vanilla extract - 2 teaspoons; Ground nutmeg - ½ teaspoon; Unsalted butter, melted - 2 sticks; Packed brown sugar - 1 cup; Chopped pecans - 1 cup; Light corn syrup - 2 tablespoons; Ground cinnamon - ½ teaspoon; Ground nutmeg - ½ teaspoon

Stuffed Apple French Toast with Praline Topping

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Stuffed Apple French Toast with Praline Topping

1. Challah, cut into 1-inch thick slices - 2 loaves

2. Unsalted butter - 1 stick

3. Packed brown sugar - ¼ cup

4. Ground cinnamon, divided - 1 ½ teaspoons

5. Salt - ½ teaspoon

6. Granny Smith apples - peeled, cored, and thinly sliced - 6

7. Eggs - 10 large

8. Half-and-half - 2 cups

9. Heavy cream - 2 cups

10. Vanilla extract - 2 teaspoons

11. Ground nutmeg - ½ teaspoon

12. Unsalted butter, melted - 2 sticks

13. Packed brown sugar - 1 cup

14. Chopped pecans - 1 cup

15. Light corn syrup - 2 tablespoons

16. Ground cinnamon - ½ teaspoon

17. Ground nutmeg - ½ teaspoon

How to cook deliciously - Stuffed Apple French Toast with Praline Topping

1. Stage

Butter an 11x18-inch casserole dish and layer with 1/2 of the bread slices, covering the bottom completely.

2. Stage

Melt butter in a large frying pan over medium heat. Add brown sugar, 1 teaspoon cinnamon, and salt and stir to combine. Add apple slices and cook until crisp-tender, soft but still maintaining their shape, about 10 minutes. Remove from heat and let cool for 5 minutes.

3. Stage

Spread cooled apple mixture over bread layer in the pan. Top apple mixture with remaining bread slices, overlapping if necessary for good coverage.

4. Stage

Whisk eggs, half-and-half, heavy cream, vanilla extract, remaining 1/2 teaspoon cinnamon, and nutmeg together in a large bowl. Pour over casserole, making sure to cover the bread evenly with the egg mixture. Cover with foil and refrigerate, 8 hours to overnight.

5. Stage

Preheat the oven to 350 degrees F (175 degrees C).

6. Stage

Combine melted butter, brown sugar, pecans, corn syrup, cinnamon, and nutmeg in a bowl. Spread topping evenly over the casserole.

7. Stage

Bake in the preheated oven until puffed and lightly golden, 40 to 45 minutes. Check halfway through cooking time and cover with foil if the bread is browning too quickly. Let cool for about 10 minutes before serving.