Caramel Pecan Stuffed French Toast

Servings 12 servings
Prep Time


  • 1 cup firmly packed brown sugar
  • 6 tbsp Butter
  • 3 tbsp light corn syrup
  • 3/4 tsp Kosher Salt divided
  • 1 cup pecan halves
  • 3 Red Delicious apples peeled, cored and thinly sliced
  • 1/3 cup apple juice
  • 3 tbsp brown sugar
  • 1 tbsp Lemon Juice
  • 1.5 tsp ground cinnamon divided
  • 1/4 tsp Nutmeg
  • 1 tbsp cornstarch
  • 1(24oz) loaf Lunds and Byerlys Challah Bread cut into 12 slices
  • 1(8oz) package honey nut cream cheese spread softened
  • 8 large eggs
  • 2 cups 2% milk
  • 1 tbsp Vanilla


  1. Spray 9x13-inch baking dish with no stick cooking spray. In small saucepan, over medium-high heat, combine sugar, butter, syrup and ΒΌ teaspoon salt; stir until all butter is melted. Bring to a boil; boil for 1 minute. Pour and spread mixture on bottom of prepared baking dish. Sprinkle with pecans. In another small saucepan cook apples, apple juice, brown sugar, lemon juice, 1/2 teaspoon cinnamon and nutmeg over medium heat, stirring often until apples just begin to soften (6-8 minutes). Stir in cornstarch and continue stirring until thickened (about 1 minute). Remove from heat.
  2. Spread 2 tablespoons cream cheese spread on 6 slices of bread. Place bread, cream cheese side up, in a single layer over caramel pecan mixture. Evenly divide apple mixture over cream cheese layer. Cover with remaining bread slices. Whisk together eggs, milk, vanilla, remaining 1 teaspoon cinnamon and 1/2 teaspoon salt. Gently pour over bread. Cover with plastic wrap and refrigerate at least 2 hours, but no longer than 12 hours.

To Bake:

  1. Bake, uncovered, in a preheated 350 F oven until brown and puffy (about 55 minutes). Remove from oven; cover with baking sheet and invert, scraping any extra caramel topping from baking dish onto toasts. Slice "sandwiches" diagonally and transfer to serving platter. Serve immediately.