Apple Pie Overnight French Toast Bake

• 6 TBS. butter
• 8 cups granny smith apples (about 6), peeled, pitted and sliced about 1/4 inch thick
• 2/3 cup brown sugar
• 3 TBS water
• 1 1/4 TBS cinnamon
• 1 TBS corn starch
• 14 slices of Delicious Orchards Challah Bread, crusts removed
• 6 large eggs
• 2 cups of milk
• 2 tsp. vanilla extract

In a medium bowl, combine eggs, milk and vanilla and set aside. Melt the butter in a frying pan and add the sliced apples, brown sugar, cinnamon and 2 tablespoons of water. Cook on medium heat until apples are just soft, about 8 minutes. In a separate bowl, combine 1 tablespoon of cornstarch and 1 tablespoon of water. Move the apples to one side of the frying pan, over medium-high heat, pour some of the corn starch mixture into the boiling liquid until it thickens. If necessary, add more of the corn starch mixture. As the apples may have released water, you may not need to use all of the corn starch mixture. Using a 9 x 13 pan, spread the apple mixture. Top with half of the bread slices and, using a spoon, place half of the egg mixture over the bread. Top with remaining bread slices and egg mixture. Cover with foil and refrigerate overnight.

In the morning: Remove pan from refrigerator and let sit about 15 minutes. Preheat oven to 350 degrees. Bake covered for 35 minutes; then, remove foil and bake for an additional 10-15 minutes or until bread is firm. Remove from oven, let cook 10 minutes and invert into a pan. Serve warm or room temperature.