Ingredients
1 cup packed brown sugar1/2 cup butter, cubed2 tablespoons light corn syrup1 cup chopped pecans12 slices Italian bread (1/2 inch thick)2 large tart apples, peeled and thinly sliced6 large eggs1-1/2 cups milk1-1/2 teaspoons ground cinnamon1 teaspoon vanilla extract1/4 teaspoon salt1/4 teaspoon ground nutmegCARAMEL SAUCE:1/2 cup packed brown sugar1/4 cup butter, cubed1 tablespoon light corn syrup
Preparation
In a small saucepan, combine the brown sugar, butter and corn syrup; cook and stir over medium heat until thickened. Pour into a greased 13x9-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.
In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until lightly browned.
In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat until thickened. Serve with French toast.
