Ingredients
-
8
-
2
-
1
-
3/4
-
1/4
-
1 3/4
-
2
-
1/2
-
5
-
-
-
-
-
-
Directions
Toffee Apple French Toast, You make this recipe the night before and then cook it the following morning From TOH Casseroles, Slow Cooker and Soup Cookbook , Served this for dinner – a Breakfast for Dinner when I didn’t have any other ideas I liked the way it goes together so easily I made it in the middle of the day and let it sit for about 4 hours before I baked it It was a little too sweet for my taste, and also a little too soft I would have liked something crispy mixed in there It was fun to try and we enjoyed having something a little different , This has a great combination of ingredients and a really good taste I halved the recipe by cracking the five eggs into a measuring cup, beating them, and adding approximately half (and of course, halving the other ingredients as well ) I think I added the right amount of liquid, but the bread cubes on top were a little crunchy, and I was wondering if this was the way it was supposed to be I want to make this again because I wasn’t entirely pleased with the way it looked, and I thought it could be improved by a second attempt My husband liked this a lot We didn’t need any syrup, it probably would have masked the wonderful taste
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Steps
|
1
Done
|
Place Half of the Bread Cubes in a Greased 13-Inch X9 in X 2inch Baking Dish; Top With Apples. |
|
2
Done
|
in a Large Mixing Bowl, Beat the Cream Cheese, Sugars, 1/4 Cup Milk and 1 Teaspoons Vanilla Until Smooth; Stir in Toffee Bits. Spread Over Apples. Top With Remaining Bread Cubes. |
|
3
Done
|
in Another Bowl, Beat the Eggs and Remaining Milk and Vanilla Until Blended; Pour Over Bread. Cover and Refrigerate Overnight. |
|
4
Done
|
Remove from the Refrigerator 30 Minutes Before Baking. Bake, Uncovered, at 350f For 35-45 Minutes or Until a Knife Inserted Near the Center Comes Out Clean. |
