2005-10-11

(make night before)

5 Tbsp. butter
2 large baking apples, peeled, cored, and sliced
1 Cup firmly packed dark brown sugar
2 Tbsp. dark corn syrup
1 tsp. ground cinnamon
8 1-inch-thick slices large French bread (4 inches wide)
3 large eggs
1 Cup milk
1 tea. vanilla extract

The day before serving, prepare apples and French toast: In large, heavy skillet, melt butter over medium heat. Add apples slices and cook, stirring occasionally until tender.

Add brown sugar, corn syrup, and cinnamon to apples. Cook, stirring, until brown sugar dissolves. Pour apple mixture in 13x9 baking dish and spread to even layer. Arrange bread slices in one layer on top of apple mixture.

In medium-size bowl, with fork, beat eggs, milk, and vanilla extract until well mixed; pour over bread slices. Cover with plastic wrap and refrigerate overnight.

Next day, heat oven to 375 degrees F. Remove plastic wrap from baking pan and bake French toast 30 - 35 minutes or until mixture is firm and bread is golden. Cool in pan 5 minutes.

Invert serving tray over French toast and carefully turn both over to unmold so the apple layer is on top. Spoon over bread any apple slices or syrup left in pan and serve immediately

Serves 8