Baked French Bread Loaf

This is recipe is not quick. It is one of my few that requires effort.

1 large french peasant loaf (I use Good Harvest) (Their apple bread, cinnamon bread etc are delicious substitutes.)

1 jar caramel sauce (I use Smuckers)

1 can sweetened condensed milk (I use Eagle Brand)

1 stick of butter

1/2 c whole milk

2 c heavy whipping cream

3 packages dehydrated apples

3 T Sugar

3 T Cinnamon

1/2 c butter

Topping

1 1/2 c brown sugar

4 T butter

1 T cinnamon

1 t vanilla extract

To start, I but the loaf of bread in the freezer two nights before wanting to bake it (this one requires planning!) The next morning I put in the fridge. All of this is to help dry it out.

The night before wanting to serve it, you will begin the process.

Melt the 1/2 c of butter and add sugar and cinnamon with the apples. Let sit a few minutes.

Melt together the caramel, 1 stick of butter, condensed milk, whole milk, 1 cup whipping cream. Soak the loaf in it. Since I buy a presliced loaf I left each slice and pour the mix in it. Add the apple mixture. Make sure the bread is coated.

Wrap overnight. When read to bake, double check the bread and that there are no dry pieces. If so, use the reserved 1/2 cup heavy whipping cream to moisten. Drizzle remaining amount over bread.

Melt together the topping ingredients. I use gloved hands to pat into the top of the bread.

Bake at 350 for 1 hour.

 

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