1 cup packed brown sugar
1/2 cup butter
2 tablespoons light corn syrup
2 large Granny Smith apples, peeled and sliced
3 eggs
1 cup milk
1 teaspoon vanilla
10 thick slices of day-old bread
1 (10 oz) jar apple jelly
1/2 teaspoon cinnamon
Combine brown sugar, butter and corn syrup in a saucepan. Cook for 5 minutes or until thickened, stirring occasionally. Pour into a 9x13-inch baking pan. Arrange the apples on top. Combine the eggs, milk and vanilla in a bowl and mix well. Soak the bread slices in the egg mixture for 1 minute. Place the bread slices over the apples. Cover and refrigerate for 8 to 10 hours. Remove from refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Bake uncovered for 35 to 40 minutes or until set. Combine the apple jelly and cinnamon in a saucepan. Cook until heated through, stirring constantly. Pour over french toast. Serve with whipped cream if desired.
