8 Serves
45 Mins
Preheat your oven to 175°C. Line a 9x13 baking dish with bread slices, tearing pieces as needed to ensure the bottom is completely covered.
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Vitamin E
1 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
76 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
81 mg / 1,250 mgPotassium
491 mg / 4,700 mgSodium
390 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
9 g / 28 gSugar
101 g / 50 gSaturated Fat
14 g / 20 gCholesterol
62 mg / 300 mgCaffeine
0 mgNet Carbs
114 gAlcohol
0 g
In a small saucepan over medium heat, combine the butter, brown sugar, vanilla, and salt. Stir until the mixture is melted and well-combined to create the caramel base.
Arrange the sliced apples evenly over the bread layer, then pour the prepared caramel mixture over the top. Sprinkle with cinnamon and nutmeg.
Place the baking dish in the oven and bake for 25 minutes until the apples are tender and the bread is golden.
While the bake is in the oven, combine the heavy cream and sugar in a separate pot over medium heat. Cook until the sugar is fully dissolved, then remove from heat and allow to cool.
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