As usual, I was a little late to the game on Pampered Chef’s Caramel Latte Bread Mix. I think what held me back was that I don’t drink coffee (yes, I know… but that’s a conversation for another time).
This bread mix is so simple to make… eggs, oil and water and you’re all set. You can use it to make a standard loaf, mini loaves or even cupcakes! I’m thinking for a holiday table, these would be great made in the Brownie Bite Pan!
When I looked at this mix, I instantly knew I wanted to make French toast with it. I love a good, stuffed French toast! Strawberries will go really well with this but since it’s still fall, I chose apples because nothing says fall to me like caramel apples (sorry pumpkin spice fans!)
There are some moving parts to this recipe but many are going simultaneously so it comes together quickly and easily. So read through the directions, get your ingredients in order and you’ll be all set. This is an overnight recipe so be sure to plan for that part too.
This will definitely go on our holiday morning rotation!
Caramel Latte Apple Stuffed French Toast
Makes 9 servings
1 pouch Pantry Caramel Latte Bread Mix (plus ingredients to make)
4 apples, diced
4 tablespoons butter
½ cup sugar
8 ounces cream cheese, softened
4 tablespoons confectioner’s sugar
4 tablespoons milk
8 eggs
½ cup milk
1 tablespoon vanilla
Whipped cream
- Heat the oven to 350˚F. Prepare the bread as the package directs and bake in a loaf pan. Remove from the oven and cool completely.
- When ready to assemble the French toast, heat the oven to 350˚F. slice the loaf into ½-inch pieces. Lay the bread slices in a single layer on the Cookie Sheet and bake 20 minutes, turning each slice halfway through. (You want the bread to be crisp and dry so that the egg mixture soaks into it. If you skip this step, the bread will be too moist and it will crumble into the mixture).
- Meanwhile, in the 2-Qt Saucepan, combine the apples, sugar and butter. Heat over medium heat, stirring occasionally, for 8 minutes. Remove from the heat and set aside.
- While the bread is toasting and the apples are doing their thing, in the 4-Qt Plastic Mixing Bowl, combine the cream cheese, powdered sugar and milk using the Flex+ Multi-Prep Set hand mixer attachment. Mix just until combined and no lumps from the cream cheese remain.
- In the Classic Batter Bowl, combine the eggs, milk and vanilla, whisking well using the Stainless Whisk.
- Remove the bread slices from the oven and let cool 10 minutes.
- In a 9×9 pan, make one layer of bread slices. Pour the cream cheese mixture over the bread slices and spread to edges with the Skinny Scraper.
- Layer the apple mixture over the cream cheese mixture, then top with the remaining bread slices. Pour the egg mixture over the top.
- Cover with foil and refrigerate at least 3 hours or overnight (this is best).
- Remove the dish from the refrigerator and let sit at room temperature 30 minutes.
- Heat the oven to 350˚F. bake, covered, 30 minutes, then remove the foil and bake an additional 35 minutes or until the center is set.
- Let cool in the pan 10 minutes before serving topped with whipped cream.
Enjoy!
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