Plan Ahead for Easter Brunch

Easter is a busy day for Christians.  Make ahead dishes are always a help and this one is sure to be a favorite.

The recipe is made the day before and popped in the oven 40 minutes before serving, allowing time to make the coffee, pour the juice and finish last minute details.

This recipe was given to me by a dear friend and I have enjoyed serving it to our house guests.  It could also be served as a dessert with whipped cream and sprinkled with additional nuts.  And an added bonus--- it fills the house with a wonderful aroma!

Carmel Apple French Toast with Vanilla Syrup

4 large Granny Smith Apples

1 teaspoon cinnamon

1/2 cup sugar

1/4 cup packed brown sugar

3 tablespoons of butter (not margarine)

3 tablespoons light corn syrup

1/2 cup chopped walnuts or pecans

10 slices of Pepperidge Farmhouse Hearty White Bread

3 beaten eggs

1 1/4 cups milk

1 teaspoon vanilla extract (not imitation)

1/2 teaspoon nutmeg

Peel apples and core, slice 1/4 inch thick.  Cook in a medium skillet with 1/2 cup water.  Simmer until tender but not mushy.  Drain, toss with cinnamon and sugar and set aside.  In the same skillet combine brown sugar, corn syrup and butter.  Cook and stir over medium heat until the sugar melts and the mixture comes to a slow boil.

Pour sugar mixture into a 9 x 13 pan (sprayed with a non-stick product).  Spread over the surface and sprinkle evenly with nuts. 

Remove crust from bread. I use kitchen scissors.  Cut slices in half from top to bottom.  Place a single layer over the sugar mix.  10 half slices in two rows fit perfectly.  Divide apples equally among the 10 1/2 slices.  Top with remaining bread.

Mix eggs, milk, vanilla and nutmeg, beat well. Slowly pour directly on each slice, letting it soak in. 

Cover and refrigerate overnight.

Vanilla Syrup



1 cup sugar

2 tablespoons corn starch

4 tablespoons butter

2 tablespoons vanilla

Mix sugar and corn starch with two cups of water in a medium sauce pan.  Cook stirring often until thick and bubbly.  It takes about 30 minutes.  Should be the consistency of molasses.   Remove from heat, add butter and vanilla.  Stir until butter is melted.  This can also be made the day before and heated when ready to serve.

Serve with bacon or sausage and fruit.  Left overs can be reheated. 

Note:  I recommend the Pepperidge Farm bread because it does not get soggy and serves beautifully.