Ingredients
1
cup packed brown sugar
6
tablespoons butter, melted
1/3
cup whipping cream
1
tablespoon light corn syrup
2
eggs
1/3
cup whipping cream
4
tablespoons sugar
1
can (11 oz) refrigerated Pillsbury™ Original French Bread, baked as directed on can
1
medium Granny Smith apple, cored, peeled and thinly sliced
1/2
teaspoon ground cinnamon
Preparation
Heat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray. In medium bowl, stir topping ingredients until well combined. Spread evenly in baking dish.
In shallow bowl, beat eggs with fork. Beat in cream and 3 tablespoons of the sugar. Cut French loaf into 3/4-inch slices. Dip bread slices into egg mixture, making sure bread is completely drenched in egg mixture; arrange in single layer over topping in dish. Top bread with apple slices. In small bowl, stir together remaining 1 tablespoon sugar and the cinnamon. Sprinkle over apples.
Bake 22 to 25 minutes or until topping is bubbly and bread is golden brown. Cool 5 minutes. Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto toast. Serve immediately.
