Caramel Apple Upside-Down French Toast Bake
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Per serving
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- 1
Slice the apples the night before
Peel the apples and slice them really thin and uniform — that's the whole secret to the melt-in-your-mouth texture, so take your time here. Toss the slices in a bowl with the lemon juice to keep them from browning while you get everything else going.
- 2
Make the caramel
Melt the butter in a large skillet over medium heat. If you want to be a little extra, let it go a couple minutes longer until it browns and smells nutty. Stir in the dark brown sugar and corn syrup and cook until it's just starting to bubble.
- 3
Cook the apples
Add all the apple slices to the caramel and cook for about 5 minutes, stirring so they get coated. Turn the heat down to low and let them keep going gently while you mix the custard.
- 4
Whisk the custard
In a large bowl, whisk together the eggs, milk, vanilla, and salt until fully combined and a little frothy.
- 5
Layer the pan
Butter or grease a 9x13-inch pan. Pour the whole caramel-apple mixture into the bottom and spread it even. Lay the 8 slices of cinnamon swirl bread on top and press them down gently so they settle into the caramel.
- 6
Pour and chill overnight
Pour the custard evenly over the bread, making sure every slice gets soaked. Cover and refrigerate overnight, or at least a couple hours — this is the part that makes Sunday morning easy.
- 7
Bake
Uncover and bake at 350°F for 40 to 45 minutes, until the top is lightly browned and set. Let it cool for 10 minutes so the caramel can settle.
- 8
Flip and serve
Run a knife around the edges to loosen it, set a platter over the pan, and flip so the caramel apples land on top. Serve with lots of maple syrup and whipped cream.
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Caramel Apple Upside-Down French Toast Bake
Created by: SundayBrunchClub
Ingredients
- 2 lb Granny Smith apples
- 1 tbsp lemon juice
- 1/2 cup butter
- 1 cup dark brown sugar
- 2 tbsp corn syrup
- 4 eggs
- 1/2 cup milk
- 2 tsp vanilla extract
- 1/4 tsp salt
- 8 cinnamon swirl bread
- maple syrup
- whipped cream
Instructions
- Slice the apples the night beforePeel the apples and slice them really thin and uniform — that's the whole secret to the melt-in-your-mouth texture, so take your time here. Toss the slices in a bowl with the lemon juice to keep them from browning while you get everything else going.
- Make the caramelMelt the butter in a large skillet over medium heat. If you want to be a little extra, let it go a couple minutes longer until it browns and smells nutty. Stir in the dark brown sugar and corn syrup and cook until it's just starting to bubble.
- Cook the applesAdd all the apple slices to the caramel and cook for about 5 minutes, stirring so they get coated. Turn the heat down to low and let them keep going gently while you mix the custard.
- Whisk the custardIn a large bowl, whisk together the eggs, milk, vanilla, and salt until fully combined and a little frothy.
- Layer the panButter or grease a 9x13-inch pan. Pour the whole caramel-apple mixture into the bottom and spread it even. Lay the 8 slices of cinnamon swirl bread on top and press them down gently so they settle into the caramel.
- Pour and chill overnightPour the custard evenly over the bread, making sure every slice gets soaked. Cover and refrigerate overnight, or at least a couple hours — this is the part that makes Sunday morning easy.
- BakeUncover and bake at 350°F for 40 to 45 minutes, until the top is lightly browned and set. Let it cool for 10 minutes so the caramel can settle.
- Flip and serveRun a knife around the edges to loosen it, set a platter over the pan, and flip so the caramel apples land on top. Serve with lots of maple syrup and whipped cream.