5 honeycrisp apples, peeled and cut into small uniform pieces
2-3 t fresh lemon juice
3 c water
3 T cornstarch
3 c sugar
2 t cinnamon
1/2 t nutmeg
1/4 t salt
Place apples in a bowl, sprinkle with lemon juice; set aside. Blend together water and cornstarch. Place all filling ingredients in a sauce pan, stir continually over medium high heat 15 – 20 minutes, until thickened and apples are soft on the outside. Cool, cover and place apple filling in refrigerator overnight. Prepare french toast–
1 large loaf of French bread cut into one inch slices (about 10 slices)
6 large eggs
1 1/2 c whipping cream
1 c brown sugar
8 ounces cream cheese, softened
2 T cinnamon
1/4 c melted butter
1 t salt
In a bowl combine eggs, cream, brown sugar, cream cheese, cinnamon, butter and salt, blend well. Lay bread slices in a single layer baking pan or pans. Pour topping over bread, make sure that each slice is covered. Cover with plastic wrap and place in refrigerator overnight.
Prepare streusel topping–
1/2 c cold butter cut into small pieces
1 1/2 c flour
2/3 c oatmeal, not cooked
2/3 c brown sugar
1 t salt
1/2 c pecans
Place all ingredients in a bowl, using a pastry cutter, cut ingredients together into pea sized bits. Cover, place in refrigerator overnight.
To prepare, remove all ingredients from refrigerator and place bread (do not overlap) on a buttered baking sheet. Top each slice with apple filling and sprinkle streusel over top. Bake in a preheated 350 degree oven for 45 minutes.
While French toast is baking, prepare caramel sauce –
1/2 c butter
1 c packed brown sugar
1/2 c sugar
1/2 c whipping cream
3/4 t salt
1/2 t vanilla
In a saucepan melt butter on medium low heat (watch closely so it doesn’t burn.) Whisk in sugars and simmer on medium heat until it gets foamy, cook for about 4 minutes. Stir in cream, salt and vanilla. Set aside until ready to serve. To serve place on plates, top with caramel sauce. Garnish with whipped cream and chopped pecans.
