In a small saucepan, combine the brown sugar, butter & corn syrup; cook & stir over medium heat until thickened. Pour into a 13x9 baking dish sprayed with non-stick spray; top with half of the pecans, a single layer of bread aidn remaining pecans. Arrange apples and remaining bread over the top.
In a large bowl, whish the eggs, milk, cinnamon, vanilla, salt & nutmeg. Pour over bread. Cover & refrigerate overnight.
Remove from the refrigerate 30 minutes before baking. Bake, uncovered, at 350 F for 35-40 minutes or until lightly browned.
In a small saucepan, combine the sauce ingredients. Cook & stir over medium heat until thickened.
0 Out of 5 from
You can add this Apple-stuffed french toast recipe to your own private DesktopCookbook.