Carmel Apple French Toast

This recipe is similar to my Creme Brulee' French toast. Its a great one because you can make it the night before and just "Bung it in the Burner" first thing in the morning! {Yes, that means throw it in the oven. Its how the Aussie's say it}. Just make sure you cook it long enough so the toast doesn't taste soggy.

I actually made this on Sunday night and then Greg "surprised" me with breakfast in bed on Monday morning! It was kind of funny... seeing as how I was the one who actually made the breakfast ! ;)

Caramel Apple French Toast

1 Cup Brown Sugar

1/2 Cup Butter

2 TBSP Light Corn Syrup

3 Large Granny Smith Apples, peeled & sliced into thin strips

6 Eggs

1 Cup Milk

1 tsp. Vanilla

1 Loaf French Bread, sliced thick

Cinnamon

Directions:

In saucepan, melt butter and add brown sugar and corn syrup. Let boil and then turn head down and continue to cook for 5 minutes, stirring continually.

In a separate bowl, mix together eggs, milk and vanilla. Set aside.

Slice bread into about 1/2-1 inch thick pieces. Set aside.

Peel, Core, and slice apples... and you guessed it, set aside!

Pour caramel sauce into lightly greased 9x13 inch baking dish. Place apples over the caramel. Next you will need to dip your bread into your milk/egg mixture until it is completely coated. Set bread on top of apples and generously sprinkle with cinnamon. Cover and refrigerate overnight.

In the morning, all you have to do it bake the toast @ 350 degrees for 45 minutes. Make sure they are cooked through... again, you don't want them to be soggy! They are great all by themselves ... no syrup needed!