Prep: 20 minutes Serves:6
1 1/2 C packed brown sugar
1/2 C butter or margarine- melted
1/4 C corn syrup
1/2 C chopped pecans
Sliced, peeled apples to cover bottom of 9X13 glass baking dish
1 loaf – un-frosted, sliced cinnamon bread
1 C milk
1 tsp vanilla
Spray bottom and sides of baking dish.
In pan melt butter and add brown sugar and corn syrup.
Pour into bottom of baking dish top with pecans, sliced apples and 1 layer of bread (6 slices).
In medium bowl beat eggs, milk and vanilla. Pour1/2 over first layer of bread.
Add second layer of bread and top with remaining egg mixture.
Cover with plastic wrap and refrigerate at least 1 hour ( we let it set overnight ).
Heat oven to 325* Bake 55 minutes until knife inserted comes out clean.
Loosen from edges of dish, place cookie sheet over top and flip dish turning out french toast.
Place on serving dish and drizzle sauce from pan over top.
Notes from Dave:
Sometimes when the egg mixture does not cover bread well I will pour it off
back into the bowl and pour it again, over the top layer of bread.
I put a layer of foil down on bread while baking (not sealing to the edge of dish)
until the last 30 minutes to keep from over browning.
I find it helpful to cut slices of bread while in baking dish before flipping.
Oh, almost forgot, sometimes we use frozen apple slices from Gordon’s Food Service (thawed)