How to make it

  • Generously grease a 13 x 9 glass dish.
  • Combine sugar, syrup, butter and boil in a pan for one minute. Pour and spread over bottom of greased dish. Sprinkle with pecans.
  • Combine apples , water,cinnamon, sugar,lemon juice and cook stirring constantly in pan over medium heat just until apples begin to soften. Add cornstarch and continue to stir until thickened. Remove from heat.
  • Thickly spread the cream cheese over 6 slice of bread and place in a single layer over the pecans and caramel mixture cream cheese side up.. Distribute apple mixture over bread/ cream cheese layer. Cover with remaining 6 slices of bread.
  • Blend together eggs, milk, cream, vanilla, cinnamon and gently pour over bread layers in dish. Cover and refrigerate over night but not more than 24 hours.
  • Remove from fridge and let dish warm up slightly then bake at 350 for 60 minutes or until brown and puffy. Cut into serving pieces and top with sweetened whipped cream and garnish with pecans , cinnamon and nutmeg.Sprinkle powdered sugar over top.
  • I usually serve mine with any fresh fruit in season and maple syrup.Raspberries, blueberries and strawberries are delicious on top too.
  • Note:
  • Fresh peaches or pears can be substituted for apples.
  • 2
  • This is a Bed & Breakfast recipe from River House B&B in Chicago. Never been there but this got passed along somehow.

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