Overnight Apple French Toast

From WOODLAND COVE BED & BREAKFAST
1 cup packed brown sugar
1/2 cup butter or margarine
2 tablespoons light corn syrup
2 large tart apples, peeled and sliced 1/4 inch thick
3 eggs
1 cup milk
1 teaspoon vanilla extract
9 slices day-old French bread (3/4 inch thick)

Syrup:
1 cup applesauce
1 jar (10 ounces) apple jelly
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves

In a small saucepan, cook brown sugar, butter and syrup until thick, about 5-7 minutes. Pour into an ungreased 13 inch x 9 inch baking pan; arrange apples on top. In a mixing 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 refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 35-40 minutes. Combine syrup ingredients in a medium saucepan, cook and stir until hot. Serve over French toast.

Yield: 9 servings

Back to Recipe