Overnight Caramel Apple French Toast

Serves 10 to 12

1 1/4 cups packed brown sugar
1/2 cup butter or margarine
3 tablespoons light corn syrup
4 Granny Smith or Golden Delicious apples, peeled and sliced
1/2 teaspoon cinnamon
10 to 12 slices day-old French bread (3/4-inch thick)

In medium saucepan, over medium heat, bring brown sugar, butter and corn syrup to a boil, stirring constantly. Add apples and cinnamon; reduce heat, and cook just until sauce begins to thicken, about 3 to 5 minutes. Pour into a greased 9 x 13-inch pan.

In separate 9 x 13-inch pan, place French bread slices on bottom.

Combine:

2 cups milk
1/2 cup granulated sugar
2 teaspoons vanilla extract
6 eggs, beaten
2 to 3 tablespoons butter, softened

Pour mixture over bread. Cover and refrigerate both pans overnight.

The next morning, remove from refrigerator 30 minutes before baking.

Place bread slices over caramel-apple mixture. Spread 2 to 3 tablespoons butter over bread slices. Bake in preheated 375 degree F oven for 35 to 40 minutes or until knife inserted into center comes out clean.