I was talking to our fabulous winner Linda about what she would like to see more of in the coming weeks on the undead chef and one thing she pointed out was a startling lack of breakfast items, this may be due to the fact that I work third shift so I rarely eat breakfast, however she was the winner and who says you can’t have breakfast for dinner! So with that in mind i bring you apple stuffed french toast:

1 cup packed brown sugar

1/2 cup butter, cubed

2 tablespoons light corn syrup

1 cup chopped pecans

12 slices Italian bread (1/2 inch thick)

2 large tart apples, peeled and thinly

sliced

6 eggs

1-1/2 cups milk

1-1/2 teaspoons ground 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

1 In a small saucepan, combine the brown sugar, butter and

corn syrup; cook and stir over medium heat until thickened.

Pour into a greased 13-in. x 9-in. baking dish; top with half of

the pecans, a single layer of bread and remaining pecans.

Arrange apples and remaining bread over the top.

2 In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt

and nutmeg. Pour over bread. Cover and refrigerate

overnight.

3 Remove from the refrigerator 30 minutes before baking.

Bake, uncovered, at 350° for 35-40 minutes or until lightly

browned.

4 In a small saucepan, combine the sauce ingredients. Cook

and stir over medium heat until thickened. Serve with French

toast.