Bean Pot French Toast!! YUMMY!

I work with a great bunch of designers & we often share our recipes. Thanks Cindy!


BEAN POT FRENCH TOAST 
Ingredients Thanks Cindy Mutrux

•20 slices French bread (1 inch thick)
•1 can (21 ounces) apple pie filling
•8 eggs, lightly beaten
•2 cups 2% milk
•2 teaspoons vanilla extract
•1/2 teaspoon ground cinnamon
•1/2 teaspoon ground nutmeg
•TOPPING:
•1 cup packed brown sugar
•1/2 cup cold butter, cubed
•1 cup chopped pecans
•2 tablespoons corn syrup

Directions
•Arrange 10 slices of bread in a greased Bean Pot. Spread with pie filling; top with remaining bread. In a large bowl, whisk the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight or put it in the oven right away.
• 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 pecans and corn syrup. Sprinkle over French toast.
• Bake,at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Yield: 10 servings.
Remember: When taking your Bean Pot out of refrigerator, DO NOT put it in a HOT Oven. Let the Oven and Bean Pot heat up together. This is great for those of us who forget to pre-heat.