Overnight French Toast

With apples, nuts and syrupy brown sugar, this breakfast casserole is a real treat. I've made it for company several times. You do have eggs in it, but there is no meat so serving bacon or sausage on the side is a nice addition.

Ingredients:

• 1 cup light brown sugar
• 1/2 cup butter
• 2 Tbsp. light corn syrup
• 2 Granny Smith apples
• 1/2 cup pecans or walnuts
• Loaf of French or Italian bread
• 5 eggs (can substitute Egg Beaters)
• 1-1/2 cups milk (can substitute skim milk)
• 1-1/2 tsp. vanilla

Directions:

1. Quarter, core, peel and slice the apples into 1/4-inch thick wedges.
2. Cut the bread into 3/4-inch angled slices.
3. Combine sugar, butter and syrup in a heavy sauce pan & heat until syrupy.
4. Pour the syrup into a greased 9 x 13 baking dish.
5. Layer sliced apples on the syrup in the baking dish.
6. Sprinkle the nuts on top of the apples.
7. Fit the bread slices tightly over the apples and nuts.
8. Blend eggs, milk and vanilla and pour over all.
9. Cover the dish and refrigerate overnight.
10. Bake at 350 degrees for 40 minutes or until lightly brown on the top and done.

Serves 6