Baked Apple French Toast

My friend Diane Crusco made this Baked Apple French Toast during our Quilter's Weekend in Marion in November 2012. It was yummy and it's another example of work that can be accomplished well ahead of breakfast.

Peel, core and slice 5 apples into rings - any type of apple will work although the recipe calls for Granny Smith. Diane used Macintosh.

Slice one large loaf of French bread into 1-1/2 inch slices. Place the bread tightly into one layer in a 9x13" pan that has been sprayed with vegetable oil spray.

Whisk together 8 eggs, 3 cups milk, 1/4 c. sugar and 1 T. of vanilla.

Cover the bread with a one half of the egg mixture.

Place apple rings on top of bread to cover.

Pour remaining egg mixture on top of the apples.

Mix 1/4 cup of sugar with 2 tsp. cinnamon. Sprinkle evenly over the apples and dot all with 2 T. of butter.

Bake for 35 min. if you bake immediately. Bake 50-60 min if refrigerated overnight in a 350 degree oven. Cool for 5-10 minutes before serving.

You may prepare this French toast in advance. Cover and refrigerate overnight and bake the next morning for 50 minutes. Don't put the cinnamon sugar on until ready to bake.