River House
Bed and Breakfast Getaway Retreat

Rockford, Illinois

Specialty Recipe

Caramel Apple French Toast

River House Website

Ingredients

1 cup brown sugar

3 Tablespoons white Karo corn syrup

6 Tablespoons butter

1/2 cup whole pecans

3 Delicious apples, peeled, cored, and sliced

1/3 cup water

1/2 teaspoon cinnamon

3 Tablespoons white sugar

1 Tablespoon lemon juice

1 Tablespoon cornstarch

12 slices Texas Toast or 1-inch thick cut French bread

12 ounces cream cheese

6 eggs

1 cup milk

1 cup whipping cream or half & half cream

1 Tablespoon vanilla extract

2 teaspoons cinnamon (or 1 teaspoon cinnamon plus 1/2 teaspoon nutmeg)

Generously grease 9 x 13-inch glass pan. Combine sugar, corn syrup, and butter. Boil in pan for one minute. Pour and spread over bottom of greased pan. Sprinkle with pecans.

Combine apples, water, cinnamon, sugar, and lemon juice. Cook, stirring constantly, in saucepan over medium heat, just until apples begin to soften. Add cornstarch and continue to stir until thickened. Remove from heat.

Thickly spread cream cheese over 6 slices of bread and place in single layer to cover caramel mixture in pan (cream cheese side up). Distribute apple mixture over bread/cream cheese layer. Cover with remaining 6 slices of bread.

Blend together eggs, milk, cream, vanilla, and cinnamon and gently pour over bread layers in pan. Cover and refrigerate overnight (not more than 24 hours). Remove cover and bake in 350-degree oven for 60 minutes until brown and slightly puffy. Immediately invert each serving on plate, sprinkle with powdered sugar, top with sweetened whipped cream, and garnish with pecans, cinnamon, or nutmeg.

Note: Fresh pears or peaches may be substituted for apples with cinnamon/nutmeg seasoning preferred. Fresh raspberries or strawberries may also be sprinkled over apple mixture stuffing for additional color and flavor.

Serves: 6

• River House on VirtualCities.com
• River House Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)