Fall Brunch Recipe

The kids went back to school today.  I took the cliché pictures.

Because that’s what Mom’s do.

We’ve become the people that take their dogs to the bus stop so they won’t miss out.

Maren was ready to head to the mall as soon as the bus pulled away.  But we had other plans.

We had our mommy friends over for brunch.  The house was full of women and babies.  I just love my house full.  Especially of babies! 

Instead of droning on and on about my feelings as the kids start another year of school again this year, I thought I’d just share this recipe with you.  It’s the perfect a fall brunch.  Babies optional.

Apple-Stuffed French Toast

That’s a link to the Taste of Home site.  I absolutely could never come up with anything this good!

Ingredients:

1 cup packed brown sugar

1/2 cup butter, cubed

2 tablespoons light corn syrup

1 cup chopped pecans

12 slices Italian bread

2 large tart apples, peeled and thinly sliced

6 eggs

1 1/2 cups milk

1 1/2 teaspoons round cinnamon

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

Caramel Sauce:

1/2 cup packed brown sugar

1/4 cup butter, cubed

1 tablespoon light corn syrup

Directions:

In a small saucepan, combine the brown sugar, butter and corn syrup;

 

Cook and stir over medium heat until thickened. 

Pour into a greased 9x13 baking dish.

Top with half of the pecans (which I didn’t add to this pan), a single layer of bread and remaining pecans. 

In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg.

Pour over bread.

Cover and refrigerate overnight.  Remove from 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 stire over medium heat until thickened.  Serve with french toast.

The ingredients to this are more like a dessert, which is why I like it so much! 

I better get my back to school cookies baked before the bus comes!