| Apple French Toast | | | | | | | |
| | | | | | | | | | |
| 1 cup firmly packed brown sugar (dark) | 1 large Granny Smith apple, cored, peeled and cut up | |
| 1/2 cup butter, melted | | 1 loaf of day-old French Bread | | | |
| 2 tbsp light corn syrup | | 3 eggs | | | | | | |
| 1/2 cup cranberries | | 1 tsp Spice Blend spice | | | | |
| 1 cup milk | | | 1 tbsp vanilla extract | | | | |
| 1 tsp cinnamon | | | | | | | | | |
| | | | | | | | | | |
| In a small pan, combine the brown sugar, butter, apples, cranberries and corn syrup and cook till thick, 2-3 |
| minutes Pour into a ungreased 9x13" baking pan (glass is best). Slice the bread into 3/4" inch slices. In a |
| large bowl beat the eggs, milk and vanilla and spices. Dip the bread into the mixture and let each slice soak |
| for 30 seconds. Arrange on top of the fruit mixture. Pour any excess liquid over, cover and refrigerate |
| overnight. Bake next day in oven at 350 for 35-40 minutes. |
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