Baked Apple French Toast


16-18 slices French bread (1 inch thick)

1 can (21 ounces) apple pie filling

2 fresh Ohio apples, peeled and sliced

8 eggs, lightly beaten

2 cups milk

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg


1 cup packed brown sugar

1/2 cup cold butter, cubed

1 cup chopped pecans

2 Tablespoons corn syrup


Arrange 10 slices of bread in a greased 9 x 13 baking dish. Spread with pie filling; top with remaining bread. In a large bowl, whisk the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast.

Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.

Yield: 10 servings