Apple-Stuffed French Toast

This recipe comes from Taste of Home Magazine. This is a make ahead breakfast as it needs to refrigerate overnight.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  cup  packed brown sugar
• 1⁄2 cup butter, cubed
• 2  tablespoons light corn syrup
• 1  cup  chopped pecans
• 12  slices  Italian bread (1/2 inch thick)
• 2  large tart apples, peeled and thinly sliced
• 6  eggs
• 1 1⁄2 cups milk
• 1 1⁄2 teaspoons ground cinnamon
• 1  teaspoon vanilla extract
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground nutmeg

• CARAMEL SAUCE

• 1⁄2 cup  packed brown sugar
• 1⁄4 cup butter, cubed
• 1  tablespoon light corn syrup

Directions

1. In a small saucepan, combine the brown sugar, butter and corn syrup; cook and stir over medium heat until thickened.
2. Pour into a greased 13-in. x 9-in. x 2-in. baking dish; top with half of the pecans, a single layer of bread and remaining pecans. Arrange apples and remaining bread over the top.
3. In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg.
4. Pour over bread.
5. Cover and refrigerate overnight.
6. Remove from the refrigerator 30 minutes before baking.
7. Bake, uncovered, at 350° for 35-40 minutes or until lightly browned.
8. Caramel sauce:.
9. In a small saucepan, combine the sauce ingredients.
10. Cook and stir over medium heat until thickened.
11. Serve with the French toast.