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Napoleon's French Toast

From NAPOLEON'S RETREAT BED & BREAKFAST
1 stick butter
1 cup brown sugar
2 teaspoons cinnamon (divided)
2 tablespoons corn syrup (light or dark)
2 tart apples (preferably Granny Smith) cored, peeled and thinly sliced
1 large loaf French bread cut into 1-inch thick slices
6 large eggs
1 1/2 cups milk
1 tablespoon vanilla extract
2 tablespoon Napoleon Brandy

To serve, carefully remove each piece with a spatula and invert onto a plate, making sure that apple slices are arranged on top. Serve with bacon or sausage. This recipe serves six.

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