1 c. brown sugar
1/2 c. butter
3 T. corn syrup
8 apples, peeled and chopped
1/2 t. cinnamon
10-12 slices French bread
2 c. milk
2 t. vanilla
1/3 c. sugar
5 eggs, beaten
Bring brown sugar, butter and corn syrup to a boil, stirring constantly; add apples and cinnamon. Cook until it begins to thicken. Pour into a greased 9×13-inch pan. Place bread slices in another pan. Combine milk, vanilla, sugar and eggs, and pour over bread. Refrigerate both pans overnight. Remove from refrigerator 30 minutes before baking. Place bread slices over caramel apple mixture. Bake at 375° for 35-40 minutes, or until a knife inserted in center comes out clean.
Ellen Yoder, Scottville
