CARAMEL PECAN STUFFED FRENCH TOAST

CARAMEL PECAN STUFFED FRENCH TOAST image

Yield 12 Servings

Number Of Ingredients 20

non-stick cooking spray
1 c. firmly packed brown sugar
6 T. butter
3 T. light Karo syrup
1/4 t. kosher salt
1 c. pecan halves
3 Red Delicoius apples, peeled, cored and thinly sliced
1/3 c. apple juice
3 T. brown sugar
1 T. lemon juice
1/2 t. cinnamon
1/4 t. nutmeg
1 T. cornstarch
12 (1"thick) slices Challah Bread (about 1 loaf)
1 (8 oz.) pkg. Philadelphia Honey Nut Cream Cheese Spread, softened
8 large eggs
2 c. 2% milk
1 T. vanilla
1 t. cinnamon
1/2 t. kosher salt

Steps:

Spray 9"x13" pan with non-stick cooking spray. In small saucepan, over med-high heat, combine 1st 4 ingredients (sugar, butter, syrup and salt); stir until all butter is melted. Bring to a boil; boil for 1 min. Pour and spread mixture on bottom of prepared baking dish. Sprinkle with pecans. In another small saucepan, over med. heat, combine apples, apple juice, 3 T. brown sugar, lemon juice, cinnamon and nutmeg; sitrring often until apples just begin to soften (6-8 min.). Stir in cornstarch and continue stirring until thickened (about 1 min.). Remove from heat. Spread 2 T. cream cheese spread on 6 slices of bread and place in a single layer over caramel pecan mixture (cream cheese side up). Evenly divide apple mixture over cream cheese layer. Cover with remaining bread slices. Whisk together eggs, milk, vanilla, cinnamon and salt. Gently pour over bread. Cover with plastic wrap and refrigerate at least 2 hrs, but no longer than 12 hrs. TO BAKE: Bake uncovered, in a preheated 350 degree oven until brown and puffy (about 55 min.). Remove from oven; cover with baking sheet and invert, scraping any extra caramel topping from baking dish onto toasts. Slice "sandwiches" diagonnaly and transfer to serving platter. Serve immediately.