Tuesday, April 14, 2009

Carmel Apple French Toast

1 cup packed brown sugar
1/2 cup butter or margarine
2 TBS light corn syrup
8-10 slices of day old French Bread 3/4 inch thick
2 medium Granny Smith apples, peeled & sliced
1/4 cup sugar
1 teaspoon ground cinnamon, divided
6 eggs
1 1/2 cups milk
1teaspoon vanilla extract

Night Before:
In a small saucepan over medium heat, bring brown sugar, butter, and corn syrup to a boil, stirring constantly. Remove from the heat. Pour into a greased 13 x 9 inch baking dish. Top with 6 slices of bread. Arrange apples on top of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the apples. Place remaining bread on top. Sprinkle with remianing cinnamon-sugar mix; set aside. In a large bowl, beat eggs, milk, vanilla, and 1/2 teaspoon cinnamon. Pour over bread. Cover and chill 8 hours or overnight.

In the Morning:
Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 30 - 35 minutes.

Serve with maple or apple syrup.

Yield: 4 - 6 servings

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