Description
My husband works nights delivering linens to hospitals and nursing homes. As a retired nurse, I worked for many years at night too. I try to stay on his schedule, so I often put this casserole together when I am making dinner and refrigerate it. I start the slow cooker around midnight, so when he gets home the meal is ready for breakfast. And though we are empty nesters, I make the full recipe because leftovers reheat so well in the microwave. —Donna Gribbins, Shelbyville, Kentucky
Ingredients
- 1 loaf (1 pound) italian bread, cubed
- 3 medium tart apples, peeled and chopped
- 6 large eggs
- 2 cups 2% milk
- 1 cup heavy whipping cream
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- caramel syrup:
- 1/2 cup caramel apple dip
- 1 cup maple syrup
Directions
- In a greased 5- or 6-qt. slow cooker, combine bread and apples. In a large bowl, whisk eggs, milk, cream, sugar, cinnamon, vanilla and salt. Pour over bread mixture and stir to combine; gently press bread down into milk mixture. Cook, covered, on low until a knife inserted in the center comes out clean, 3-4 hours.
- Meanwhile, combine caramel syrup ingredients in a small saucepan. Cook and stir over medium heat until smooth and heated through. Serve warm with French toast.
