This is the perfect recipe for a brunch or large family. Normally I cut it in half and bake it in a 8 or 9-inch square pan. Use the left over pie filling for little tarts.
I have also used peach pie filling and a couple of handfuls of fresh or frozen blueberries.
Baked Apple French Toast
20 slices French Bread (1-inch thick)
1 can (21 ounces) apple pie filling
2 cups milk
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup cold butter, cubed
1/4 teaspoon cinnamon
1 cup packed brown sugar
1 cup chopped pecans
1 tablespoon corn syrup
Arrange 10 slices of bread in a greased 13 x 9-inch baking dish. Spread with pie filling; top with remaining bread. In a large bowl, combine the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in cinnamon, pecans and corn syrup. Sprinkle over French toast. Bake uncovered, at 350degrees F for 35-40minutes or until a knife inserted near the center comes out clean.