Ingredients
5tbspbutter
8cupsgranny smith apples,(about 5 large apples) peeled, sliced
⅔cupbrown sugar
3tbspwater
1tbspcinnamon
1tbspcorn starch
14sliceswhite bread,crusts removed
6large eggs
2cupsmilk
1½tspvanilla extract
Preparation
Combine the eggs, milk, and vanilla. Set aside.
Peel and slice the apples to approximately ¼-inch thick.
Melt the butter in a frying pan and add the apples, brown sugar, cinnamon, and water. Cook on medium heat for about 8 minutes or until the apples are slightly softened.
In a separate bowl, combine 1 tablespoon of corn starch and 1 tablespoon of water to create a slurry.
Push the apples over to one side of the pan, turn the heat up to medium-high, and pour some of the corn starch mixture into the boiling liquid until it thickens.
Depending on how much liquid was in the apples, you may not need all of the slurry.
Spread the apple mixture into a 9×13-inch pan. Top with ½ of the bread slices and spoon ½ of the egg mixture over the bread.
Top with a second layer of bread slices and the remaining egg mixture. Cover with foil and refrigerate overnight.
Remove the pan from the refrigerator while preheating the oven to 350 degrees F.
Bake covered for 35 minutes. Remove the foil and bake an additional 10 to 15 minutes or until the bread is firm.
Remove from the oven and let cool for 10 minutes. Invert into a pan.
