Skillet Caramel Apple French Toast
From The Proctor Silex Test Kitchen
Added by Pat
Ingredients
- 12 large eggs
- 3 cups milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 packages (16 ounces each) cinnamon bread, cut or torn into 2-inch pieces
- 1/4 cup butter
- 6 large Granny Smith apples, peeled, cored and thinly sliced
- 1 jar (12.25 ounces) caramel topping
Directions
- Heat the electric skillet to 300°F.
- In a large bowl, beat eggs, milk, vanilla extract and salt. Add bread to egg mixture, tossing until bread is completely coated with egg mixture. Set aside.
- In the heated skillet, melt butter. Add apple slices. Cook, stirring constantly until apples are tender, 5 to6 minutes. Stirring until apples are tender, about 5 to 6 minutes. Remove apples to a large bowl and add caramel topping. Cover and refrigerate until ready to serve.
- Carefully, wipe skillet. Add bread mixture to skillet.
- Cover skillet and cook for 30 minutes. Remove lid. Reduce temperature to WARM. Let stand 12 to 15 minutes.
- Meanwhile, heat caramel apple mixture before serving. To serve, spoon apple mixture over French Toast.
Serves: 16
