I am craving Fall. Who can I come visit and see leaves turning, feel the cool crisp air, make some caramel apples, s’mores, and go to a real pumpkin patch? 

 We always went to a fabulous pumpkin patch but now I have to take my kids to the grocery store and have them pick a pumpkin out of a box.  Don’t even get me started on the Christmas Tree Farms.

Google photos

Do you know what all of these caramel apples remind me of? Click  {My caramel apple tassel} for the full tutorial.

So in honor of my need for Fall….

Caramel Apple Baked French Toast

Serves: 20-24
Bake 350 degrees 50-60 minutes

½ Cup butter
1 Cup brown sugar
2 Tbsp Light Corn syrup
1 Can (29 oz) canned apples, drained or FRESH apples-sliced very thin
1 loaf of French bread, cubed
2 – 8 oz bricks of cream cheese
1 dozen large eggs
1 Cup Half and Half
1 tsp vanilla extract

Heat the butter, sugar and syrup in a pan until bubbly. Pour into the greased 9 x 13 baking dish. Next place the apples over the caramel sauce. Spread the cubed bread, evenly over the peaches. Cut off small pieces of cream cheese and dab cream cheese all over the bread. Blen together the eggs, half and half and vanilla. Pout mixture over the cream cheese. Cover and refrigerate for 12 to 36 hours.

Bake, uncovered at 350 degrees for 50-60 minutes until hot and brown on top.

I have fall, pumpkins and caramel apples on the brain-

Here are some fall pictures of my kiddos.  They were taken by Penny from Twin Springs Photography.  She did a fabulous job.  If you live anywhere in the Kansas City area, we highly recommend her. I am adding these to my side bar so you can click to her site any time you would like.