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Breakfast Caramel Apple Bread Recipe

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This recipe for Breakfast Caramel Apple Bread, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robyn Anderson


2 lg. tart apple slices
(Jonathan or Granny Smith)
tsp. Cinnamon
c. packed brown sugar
2 Tbs. corn syrup
2 Tbs. butter
c. pecan pieces
3 eggs, beaten
1 c. milk
1 tsp. vanilla
tsp. Nutmeg
1 loaf Texas toast

Cook apples until tender. Drain and add cinnamon.
Set aside.

Combine packed brown sugar, corn syrup, butter & pecan pieces. Heat to a boil, then pour into a cake pan.

Combine beaten eggs, milk, vanilla, & nutmeg.
(I make a double batch of egg mixture to make more custard like). Layer Texas toast on top of pecan sauce.
Put on cooked apples next.
Pour egg mixture onto apples.
Layer 2 times (above)
Cover with plastic and refrigerate overnight.
Bake at 325, uncovered 40-45 minutes or until knife comes out clean.




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