Caramel Apple Baked French Toast

Ingredients

12

Servings

2 9-ounce whole-grain baguettes
1 large red-skinned cooking apple, such as Jonathan or Gala, cored and cut crosswise into 1/4-inch slices
1 tablespoon lemon juice
1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
1 cup fat-free milk
1/2 cup sugar-free caramel ice cream topping,, divided
1 teaspoon McCormick® Pure Vanilla Extract
1/2 teaspoon McCormick® Cinnamon, Ground
1/4 teaspoon McCormick® Ginger, Ground
1/8 teaspoon McCormick® Nutmeg, Ground

Coat a 2-quart rectangular baking dish with cooking spray. Trim ends off baguettes and discard. Cut baguettes crosswise into 1/2-inch slices. Arrange half the slices in an even layer in the prepared dish. Top bread with apple slices. Brush apple slices with lemon juice. Top with remaining bread slices.
In a medium bowl, whisk together egg, milk, 2 tablespoons caramel topping, vanilla, cinnamon, ginger and nutmeg. Slowly pour egg mixture over bread slices, covering all the tops. Bake immediately or cover and chill for 2 to 24 hours.
Preheat oven to 350°F. Bake, uncovered, for 35 to 40 minutes or until top is golden brown, apples are tender and mixture is heated through. Let stand 10 minutes before serving. Drizzle with remaining caramel topping before serving.

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