|2 larges||Apples; baking, peeled, cored, sliced|
|1 cup||Brown sugar; firmly packed|
|2 tablespoons||Dark corn syrup|
|8||Bread; one inch thick slices french bread;4 inches wide|
|1 teaspoon||Vanilla extract|
The day before serving, prepare apples and french toast.
In large heavy skillet, melt butter over medium heat. Add apple slices and cook, stirring occasionally till tender.
Add brown sugar, corn syrup and cinnamon to apples. Cook, stirring, until brown sugar dissolves. Pour apple mixture into 9x13 baking pan and spread to even layer. Arrange bread slices in only layer on top of apple mixture.
In medium sized bowl, with fork, beat eggs, milk, and vanilla extract until well mixed; pour over bread slices. Cover with plastic wrap and refrigerate overnight.
The next day, heat oven 375. Remove plastic wrap from baking pan and bake French toast 30-35 mins or until mixture is firm and bread is golden. Cool in pan 5 mins.
Invert serving tray over french toast and carefully turn both over to unmold so that apple layer is on top. Spoon over bread an apple slices or syrup left in pan and serve immediately. From Country Living Magazine, June 1994 Winner of breakfast contest. Posted on Home Cooking by Betty McBroom Submitted By NANCY O'BRION On 11-17-94