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Wildflower's Blackberry Breakfast Bake

From
[ *Use a casserole dish that can be used on top of the stove as well as in the oven. ]

Melt over low heat till sugar is dissolved:
About 1 c. of brown sugar
1/2 stick real butter
1/2 c. back strap molasses or honey [I use molasses]

Slice 1 loaf of french bread into about 1" slices and turn over in above mixture. Spread a layer of softened [in microwave] cream cheese and a layer of sour cream over bread. Peel and thinly slice 2 Granny Smith apples over bread. Sprinkle with brown sugar and a little cinnamon and nuts.

Add another layer of french bread and repeat as above except for apples.

Mix and pour over all:
6 eggs
1 c. evaporated milk
1/2 c. brown sugar
1 T. maple flavoring
1 t. vanilla flavoring
[Add enough water to make about 3 1/2 c. of this liquid for about 3/4 loaf of bread; add more milk as needed]
Dot with real butter. Pour 1 c. of blackberry syrup over all and sprinkle with almonds or pecan. Bake @ 400 for about 30 mins.

BLACKBERRY SYRUP

Bring to a boil and boil about 3 mins:
2 c. of sugar
1 c. of water
1/2 stk of real butter
2 T. Maple Favoring
2 t. vanilla flavoring
1/2 bag of frozen blackberries
1/4 c. cream of coconut

Take out of oven and pour 1 cup of blackberry syrup over hot dish and sprinkle with powdered sugar and serve with extra hot syrup.