OVERNIGHT APPLE FRENCH TOAST
Yield: 9 servings
1 cup packed brown sugar
½ cup butter, cubed
2 tablespoons light corn syrup
2 large tart apples, peeled and sliced ¼ inch thick
3 eggs
1 cup milk
1 teaspoon vanilla extract
9 slices day-old French bread (3/4 inch thick)
In a small saucepan, cook brown sugar, butter and syrup until thick, about 5-7 minutes. Pour into an ungreased 13 in. x 9 in. baking pan; arrange apples on top.
In a large bowl, beat eggs, milk and vanilla. Dip bread slices into the egg mixture for 1 minute; place over apples. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 35-40 minutes.
