This was an interesting day. I had been planning on making French Toast for quite a few days now but I just never got around to buying the apple pie filling until today. While I was at the store I saw pecans. I love pecans but rarely buy them because they are so expensive. But, they were on sale!
So I am standing in the grocery store scouring Pinterest for an Apple Pie French Toast with pecans. Several people looked at me strangely as I stood there saying, “I am not buying special syrup or spices to make French Toast.” I just wanted to make French Toast with apple pie filling and pecans.
I finally found Apple Pie stuffed French Toast Praline Casserole at Eye of the Hurricane.net. I had all of the ingredients except the apple pie filling and pecans which were now in my cart. It was a go.
Then I got home and read the recipe. The directions did not make sense to me. I read them again. Two days to made a casserole? No. I would figure it out. I read the comments to see if there was any clarification on the recipe. No. Okay. What to do, what to do….
Make it how I think it should be and see how it goes.
It was pretty good. I thought it would be much sweeter than it was. Don’t get me wrong it is sweet but not that cloying I can’t eat this sweet. I think the apple pie filling I bought was not overly sweet, then blended with the cream cheese (no powdered sugar like most of the recipes recommended) made it good but you could still add a drizzle of maple syrup over the top for sweetness if needed.
I made this for dinner so around lunch time is when I started it. I let the casserole rest in the refrigerator for about 5 hours and it was fine. The original recipe called for refrigerating it twice but once was enough for me.
I easily made a gluten-free version (Udi’s white bread) and a regular version. My GF son was thrilled to have it for breakfast the next two days. Both kids wondered if we could try this with other pie fillings for Christmas. We shall see.
- 8 eggs
- 1 1/2 cups fat-free half-and-half
- 1/3 cup maple syrup
- 1/3 cup light brown sugar, packed
- 10-12 slices good bread. I used Italian
- 1 (16 oz.) can of apple pie filling
- 4 oz cream cheese, softened
- 1/2 cup butter
- 1/2 cup light brown sugar, packed
- 2/3 cup maple syrup
- 2 cups pecan, chopped
1. Generously butter a 13 x 9 inch casserole dish. Place the cream cheese in a medium bowl and using the back of a spoon or fork break it up until smooth and easy to stir. Then place apple pie filling in the bowl and gently stir the two together until well combined.
2. Mix the eggs, half and half, maple syrup, and brown sugar in a large bowl.
3. Place the bread slices in the prepared casserole dish slightly layering them one over the other. Spread the apple pie mixture in between slices, and cover the bread with the egg mixture. Cover the pan with plastic wrap and let it sit overnight (or more than 5 hours) in refrigerator.
4. Pre-heat oven to 350 degrees. Remove the casserole from the refrigerator and allow to come to warm slightly on the counter while you make the topping.
5. Melt the butter in a saucepan; add brown sugar and maple syrup and cook for 3-5 minutes. The mixture will need to bubble for a few minutes to slightly start to thicken. Stir in the pecans.
6. Pour the topping mixture over the bread
7. Bake for 45 to 55 minutes. Serve warm with extra syrup on the side if desired.