Baked Apple French Toast
16-18 slices French bread (1 inch thick)
1 can (21 ounces) apple pie filling
2 fresh Ohio apples, peeled and sliced
8 eggs, lightly beaten
2 cups milk
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup packed brown sugar
1/2 cup cold butter, cubed
1 cup chopped pecans
2 Tablespoons corn syrup
Arrange 10 slices of bread in a greased 9 x 13 baking dish. Spread with pie filling; top with remaining bread. In a large bowl, whisk the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast.
Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.
Yield: 10 servings