Toffee Apple French Toast

Total Time
12hrs 25mins
Prep 25 mins
Cook 12 hrs

You make this recipe the night before and then cook it the following morning. From TOH Casseroles, Slow Cooker and Soup Cookbook.

Ingredients Nutrition

Directions

  1. Place half of the bread cubes in a greased 13-inch X9 in X 2inch baking dish; top with apples.
  2. In a large mixing bowl, beat the cream cheese, sugars, 1/4 cup milk and 1 teaspoons vanilla until smooth; stir in toffee bits. Spread over apples. Top with remaining bread cubes.
  3. In another bowl, beat the eggs and remaining milk and vanilla until blended; pour over bread. Cover and refrigerate overnight.
  4. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350F for 35-45 minutes or until a knife inserted near the center comes out clean.

Reviews

(3)
Most Helpful

Served this for dinner - a "Breakfast for Dinner" when I didn't have any other ideas. I liked the way it goes together so easily. I made it in the middle of the day and let it sit for about 4 hours before I baked it. It was a little too sweet for my taste, and also a little too soft. I would have liked something crispy mixed in there. It was fun to try and we enjoyed having something a little different.

Julie F October 27, 2010

This has a great combination of ingredients and a really good taste. I halved the recipe by cracking the five eggs into a measuring cup, beating them, and adding approximately half. (and of course, halving the other ingredients as well.) I think I added the right amount of liquid, but the bread cubes on top were a little crunchy, and I was wondering if this was the way it was supposed to be. I want to make this again because I wasn't entirely pleased with the way it looked, and I thought it could be improved by a second attempt. My husband liked this a lot. We didn't need any syrup, it probably would have masked the wonderful taste.

BD_Woman November 15, 2008

OMG...Cookiedog..ambrosia...this is a dream. Wow! breakfast, lunch or dessert, you can't go wrong with this recipe. What a taste sensation, apples, cheese, eggs and toffee, they all blend beautifully, complimenting one another perfectly. The french toast puffed up, was light, fluffy, creamy, sweet and tart. I'm still in awe, my tastebuds are delighted and dancing. You don't miss any type of syrup with this dish. I garnished with a light sprinkling of icing sugar. This was quick and easy to make and the house smelled amazing while it baked. Thanks so much for sharing a new family favourite.

Baby Kato March 07, 2008

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