After I posted the caramel apple french toast I made last night, several folks asked for the recipe. Here's the recipe, from the Duluth Grill Cookbook. I made a couple modifications (primarily using a half loaf of a poppyseed bread instead of the Texas toast the recipe called for. If you are ever in Duluth, Minnesota, I recommend eating at the Duluth Grill.
Caramel-Apple French Toast
1 3/4 pounds cinnamon rolls
6 slices Texas toast
6 eggs
2 Tbsp cinnamon
1/4 c sugar
2 c heavy cream
1 c chopped pecans
1 1/4 c diced apples
Cut cinnamon rolls and toast into 1x1" squares. Place in a mixing bowl. In a separate mixing bowl mix eggs, cream, sugar, apples, pecans, and cinnamon. Add the cinnamon rolls and bread to the liquid and mix until moist and binding.
Grease 2 large loaf pans. Divide the mix into each pan and press down lightly. Bake at 350 degrees for 50 to 60 minutes. Prick the center to ensure it is fully cooked. Cool completely. Remove from pan and slice into beaten eggs in a bowl and fry in a skillet as you would regular french toast.
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Caramel-Apple French Toast
1 3/4 pounds cinnamon rolls
6 slices Texas toast
6 eggs
2 Tbsp cinnamon
1/4 c sugar
2 c heavy cream
1 c chopped pecans
1 1/4 c diced apples
Cut cinnamon rolls and toast into 1x1" squares. Place in a mixing bowl. In a separate mixing bowl mix eggs, cream, sugar, apples, pecans, and cinnamon. Add the cinnamon rolls and bread to the liquid and mix until moist and binding.
Grease 2 large loaf pans. Divide the mix into each pan and press down lightly. Bake at 350 degrees for 50 to 60 minutes. Prick the center to ensure it is fully cooked. Cool completely. Remove from pan and slice into beaten eggs in a bowl and fry in a skillet as you would regular french toast.
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