Bake an Autumn morning breakfast with caramel apple appeal!

You’ll love this deliciously seasonal Fall French toast recipe with make-ahead

directions so it’s ready to bake the moment you awake.

12 slices(1/2 inch thick) Rhodes™ Bread, baked according to package*
1 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1 cup chopped pecans, divided
2 large granny Smith apples, peeled and thinly sliced
5 large eggs
1 1/2 cups milk
1 teaspoon vanilla
1/4 teaspoon salt

In a small saucepan, combine the sugar, butter and corn syrup. Cook and stir over medium heat until butter is completely incorporated. Pour into a sprayed 9x13-inch baking pan. Top with half of the pecans, 6 slices of bread and remaining pecans. Arrange apples and remaining bread slices over the top. In a bowl, whisk the eggs, milk, vanilla and salt. Pour over bread. Cover and refrigerate at least 4 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, 40-45 minutes. Remove from oven and carefully invert onto serving platter.