Overnight Caramel Apple French Toast

Overnight Caramel Apple French Toast for fall.

Every year, our family decorates for fall the night before school starts. Fall leaves, rustic orange candles, and mini wool pumpkins adorn my mantel.

Candy dishes are filled to the rim for guests. Yes, honest, it’s for my guests. That is unless I happen upon my favorites first.

Fall is good for the soul and this includes the cozy comfort foods that come with it. This dish is no exception. Overnight Caramel Apple French Toast is perfect for guests. Most of it can be prepared the night before and baked in the morning. The cinnamony apple aroma will wake everyone up for you.

Overnight Caramel Apple French Toast

Apple Pie Filling

• 5 Honeycrisp apples
• 2-3 teaspoons fresh lemon juice
• 3 cups water
• 3 tablespoons cornstarch
• 3 cups sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt

Peel and cut apples into small squares, keeping pieces similarly sized. Coat apples with lemon juice. Set aside. In a blender, blend together with water and cornstarch.

Place apples, cornstarch mixture, and remaining ingredients in a saucepan. Stir continually over medium-high heat for about 15-20 minutes or until thickened and apples are soft on the outside. Cool and then refrigerate overnight.

French Toast

• One large loaf of French bread cut into one-inch slices (makes about 10 slices)
• 6 large eggs
• 1 1/2 cup whipping cream
• 1 cup brown sugar
• 8 ounces cream cheese (softened)
• 2 tablespoons cinnamon
• 1/4 cup melted butter
• 1 teaspoon salt
• 1 cup pecans, toasted and chopped (for garnish)

Set out a baking pan large enough to hold all ten slices of bread. Place eggs, cream, brown sugar, cream cheese, cinnamon, melted butter, and salt into the blender. Blend well. Lay bread slices in baking pan/s.

Pour blended topping over the bread, being sure that each is covered well. Cover with plastic wrap and refrigerate overnight.

Streusel

• 1 stick cold butter cut into small pieces
• 1 1/2 cup flour
• 2/3 cup of uncooked oatmeal
• 2/3 cup brown sugar
• 1 teaspoon salt
• 1 egg
• 1/2 cup pecans

Pulse in small amounts in the food processor, watching texture to be sure it clumps only in pea-sized bits or a little larger. If you place the food processor on low, the streusel will become a ball of dough so be sure to watch it closely. Place in a container and refrigerate overnight.

In the morning, preheat the oven to 350°F. Remove French toast from the refrigerator and place it on a buttered baking sheet.

Top with apple filling and then streusel. Bake for about 45 minutes. While French toast is baking, make the caramel sauce.

Homemade Salted Caramel Sauce

• 1 cup unsalted butter
• 2 cups brown sugar, packed
• 1 teaspoon sea salt
• 1/2 cup heavy whipping cream
• 1 teaspoon vanilla extract

Melt butter over low heat in a medium-large saucepan. Add brown sugar to melted butter and turn heat up to medium. Whisk together just until sugar has dissolved. Watch closely. When the sauce starts to boil and gets foamy looking, allow to cook for about three-four minutes without stirring. Carefully add vanilla, salt, & cream. Remove from heat and stir. Set aside to cool.

Remove French toast from the oven.

Place on plates and serve topped with caramel sauce. If desired, sprinkle with chopped pecans, a dollop of whipped cream, and a sprig of fresh mint. Happy taste buds and happy soul.