caramel apple frech toast bake

ingredients
6 slices stale French bread, cut into 1/2 in cubes
2 medium apples, peeled, cored, and cut into 1/2-in cubes
3 large eggs, lightly beaten
1 cup milk
1/4 cup whipping cream
1/3 cup coconut sugar (or brown sugar)
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Caramel Sauce:
1/4 cup butter
1/4 cup coconut sugar (or brown sugar)
1 tablespoon agave syrup
1/4 teaspoon salt
1 tablespoon half-and-half cream
Instructions
Divide bread cubes and apple cubes between 4 greased 8 oz ramekins. Set aside.
In a medium bowl, whisk eggs, milk, cream, sugar, vanilla, and spices until smooth. Divide mixture between ramekins and evenly pour over bread cubes/apples. Cover ramekins with plastic wrap and refrigerate overnight (at least 6 hours)
Remove ramekins from refrigerator and bake at 350F 20-25 minutes or until french bread is golden and set.
While the french toast bakes, make the caramel. In a medium saucepan over medium heat, melt butter. Whisk in sugar and agave and bring caramel to a boil until a deep golden brown. Remove from heat and whisk in salt and cream.
Drizzle warm caramel over individual french toast bakes and serve immediately. Enjoy!

Pecan Pie

Crust

1 1/2 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons shortening
5 tablespoons unsalted butter
3 tablespoons to 5 ice cold water
2 teaspoons white vinegar
Filling

1 cup granulated sugar
3 tablespoons brown sugar
1 cup light corn syrup
1/3 cup melted butter
1 teaspoon vanilla
3 eggs, beaten
1 cup chopped pecans

Instructions
crust

In bowl whisk together your flour and salt.
Add in your shortening and butter and mix together using a pastry blender until crumbs appear.
Add in your water and vinegar and stir around and make into a ball.
Roll out dough into a large circle and place into a 9" deep dish pie plate, cutting away any excess crust, place in refrigerator.
Filling

Preheat your oven to 350.
In medium bowl mix together your granulated sugar, brown sugar, salt, corn syrup, butter, vanilla and eggs and whisk until blended well.
Add your chopped pecans in to bottom of your prepared pie crust.
Pour your filling mixture over the top.
Cover your pie with tin foil and bake in preheated oven for about 30 minutes.
Remove the foil and bake for an additional 20 minutes if needed until center is set and not overly jiggly.
Place pie on counter or in refrigerator to cool for several hours before serving.

Brown Sugar Garlic Chicken

Slow Cooker Brown Sugar Garlic Chicken made with just five ingredients, you can set it in the morning in just minutes and have the perfect weeknight meal!

INGREDIENTS:

5 chicken thighs
2 tablespoons garlic, minced
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1/3 cup brown sugar, packed

DIRECTIONS:

Add the chicken, salt, pepper and garlic to the slow cooker.
Mix it up then flip the chicken skin side up.
Sprinkle on the brown sugar.
Cook on low for 8 hours or on high for 4 hours.

©sabrina