My camera is in the shop being tuned. This is my back up camera which takes really dark pictures. I apologize for the dark image, but it does taste really yummy. I served this breakfast this morning with bacon and a sherbet fruit cup.

Candy Apple French Toast with Apple Cider Syrup – Serves 6

1 Stick of butter, 1 C Br. Sugar, 1 TB. Corn Syrup, 2 Tart apples- peeled and sliced, 1/2 C raisins and walnuts (optional), 1 loaf French Bread,  5 Eggs, 1 1/2 C milk,  1 tsp. Vanilla, 3 TB. Sugar and 1 1/2 tsp. of cinnamon

Cook butter, sugar and corn syrup until thick.  Pour into a 9×13 cake pan that has been sprayed.  Spread apples, raisin and walnuts over syrup.  Place bread on top.  Whisk together eggs, milk, vanilla and pour over bread.  Cover and refrigerate overnight.

Preheat oven to 350 degrees. Sprinkle top with cinnamon and sugar. Bake uncovered 40 minutes and serve with apple cider syrup.

Syrup

1/2 C Sugar, 1 1/2 tsp. Bisquit mix, 1/2 tsp. Cinnamon, 1 C Apple cider, 1 Tb. Lemon juice, 2 TB. Butter

Mix syrup ingredients EXCEPT butter in saucepan.  Cook, stirring constantly until thick.  Boil 1 min. Remove from heat and stir in butter.

Left over syrup with last a few weeks in the refrigerator.