Apple Toffee French Bread W Apple Syrup Recipes

Steps:

• To make the French toast:.
• Place half of the bread cubes in a greased 13x9-inch baking pan, top with apples.
• In a large bowl, beat the cream cheese, sugars, apple juice and 1 teaspoon vanilla until smooth; stir in toffee bits. Spread over apples.
• Top with remaining bread cubes.
• In another large bowl, beat the eggs, milk and 1 teaspoon vanilla until well blended; pour over bread.
• Cover with foil and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking.
• Bake, uncovered, at 350 degrees for 40-45 minutes or until a knife inserted in the center comes out clean.
• While the French toast is baking, prepare the syrup.
• To make the apple syrup:.
• In a medium-size saucepan, whisk together the sugar, cornstarch, cinnamon, nutmeg, apple juice and lemon juice; heat to a boil, whisking constantly.
• Boil for 1 minute; then stir in butter.
• Serve over warm Apple Toffee French Toast.
• Enjoy!

Steps:

• Preheat the oven at 180°C (350˚F).
• Prepare the toffee by gently heating the brown sugar and butter together over a low heat in a saucepan.
• Once bubbling, stir in the apple slices for a few minutes and take off the heat just as they start to soften.
• Lay out half of the apple slices in a oven-proof dish and then throw the bread chunks on top.
• Lay the rest of the apple slices on top and set the remaining toffee mixture aside.
• In a jug, mix together the cream, milk, and eggs. Pour all over the apple slices and bread.
• Bake for 1 hour.
• Reheat the toffee mixture and then pour over the bread pudding.
• Serve with vanilla ice cream.
• Enjoy!

Steps:

• 1. Preheat the oven to 190 C (gas mark 5, 375 F).
• 2. Melt the butter in a pan with the golden syrup and muscovado sugar. Let it bubble for 5 to 10 minutes, stirring all the time. Add the apple pieces and cook for a further 5 to 10 minutes more, until softened.
• 3. In a bowl, mix together the beaten eggs, milk and cream. Cut the brioche, bread or panettone slices into strips (like bread "soldiers") and dip each one in the egg, milk and cream mixture.
• 4. Arrange half of them in a 1.2 litre (2 pint) buttered ovenproof dish, then pour over half the apple mixture.
• 5. Repeat with the remaining brioche, bread or panettone strips and apple mixture.
• 6. Bake for 20 to 30 minutes until the top is golden and the pudding is puffed up and bubbling.
• 7. Leave to rest in a low oven until ready to serve.
• 8. Serve in slices with cream or custard.

Steps:

• Place half of the bread cubes in a greased 13x9-in. baking dish; top with apples. In a large bowl, beat the cream cheese, sugars, 1/4 cup milk and 1 teaspoon vanilla until smooth; stir in toffee bits. Spread over apples. Top with remaining bread cubes. , In another bowl, beat the eggs and remaining milk and vanilla until blended; pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted in the center comes out clean.

Steps:

• Place half of the bread cubes in a greased 13-inch X9 in X 2inch baking dish; top with apples.
• In a large mixing bowl, beat the cream cheese, sugars, 1/4 cup milk and 1 teaspoons vanilla until smooth; stir in toffee bits. Spread over apples. Top with remaining bread cubes.
• In another bowl, beat the eggs and remaining milk and vanilla until blended; pour over bread. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350F for 35-45 minutes or until a knife inserted near the center comes out clean.

Steps:

• Grease a large baking tray, a spatula and a metal tablespoon with oil. For the toffee, put the sugar, golden syrup, vinegar and butter in a small saucepan and heat gently until the sugar has dissolved.
• Meanwhile, cut the apples into chunky slices, about 1cm thick, and push a lollipop stick or wooden skewer through the edge so that the point reaches the centre - if your skewers are very long, cut them in half before using.
• Once the sugar has dissolved, turn up the heat and bring the mixture to the boil. Pop in a sugar thermometer and bubble until the temperature reaches 148C. Quickly remove from the heat and stir in the cream using the oiled spatula. Leave the toffee to cool and thicken a little, then hold the apple skewers over the pan, one at a time, and spoon over some of the toffee to thickly coat one side of the slice. Let any excess drip off around the edges, then transfer to the prepared tray, toffee-side up, and sprinkle with some chopped pecans, if using. If the toffee in the pan becomes too firm, gently heat to re-melt it.
• Leave the slices to cool until hardened, then drizzle over some dark chocolate, if using. Leave to set, then enjoy.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
• In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
• In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
• Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
• While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

Steps:

• Preheat the oven to 190 C (gas mark 5, 375 F).
• Melt the butter in a pan with the golden syrup and muscovado sugar. Let it bubble for 5 to 10 minutes, stirring all the time. Add the apple pieces and cook for a further 5 to 10 minutes more, until softened.
• In a bowl, mix together the beaten eggs, milk and cream. Cut the brioche, bread or panettone slices into strips (like bread "soldiers") and dip each one in the egg, milk and cream mixture.
• Arrange half of them in a 1.2 litre (2 pint) buttered ovenproof dish, then pour over half the apple mixture.
• Repeat with the remaining brioche, bread or panettone strips and apple mixture.
• Bake for 20 to 30 minutes until the top is golden and the pudding is puffed up and bubbling.
• Leave to rest in a low oven until ready to serve.
• Serve in slices with cream or custard.

Steps:

• Place half the bread in greased 13x9-inch baking pay; top with apples; in large bowl, beat the cream cheese, sugars, apple juice and 1 tsp vanilla until smooth; stir in toffee bits. Spread over apples. Top with remaining read cubes. In another owl, beat the eggs, milk and 1 tsp vanilla until well blended; pour over break. Cover with foil and refrierate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 350 for 40-45 minutes or until a knife inserted in the center comes out clean Prepare syrup: In medium saucepan, whisk together the sugar, cornstarch, cinnamon, nutmeg, apple juice and lemon juice; heat to a boil, whisking constantly. Boil for 1 minute, then stir in butter. Serve over warm Apple Toffee French Toast.

Steps:

• To make the French toast: Place half of the bread cubes in a greased 13 x 9-inch baking pan; top with apples. In a large bowl, beat the cream cheese, sugars, apple juice and 1 teaspoon vanilla until smooth; stir in toffee bits. Spread over apples. Top with remaining bread cubes. In another large bowl, beat the eggs, milk and 1 teaspoon vanilla until well blended; pour over bread. Cover with foil and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350°F for 40 to 45 minutes or until a knife inserted in the center comes out clean.