20 slices French bread (sliced 1-inch thick)
1 (20 oz.) can apple pie filling
8 eggs, lightly beaten
2 cups milk (I use 2%)
2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg

TOPPING:

1 cup packed brown sugar
1/2 cup (1 stick) cold butter, cubed
1 cup chopped pecans
2 tbsp. corn syrup (Karo)

Arrange 10 slices of bread in a greased 13x9-inch baking dish. Spread with pie filling; top with remaining bread.

In a large bowl, whisk the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast.

Bake, uncovered, at 350°F for 35 to 40 minutes or until a knife inserted near the center comes out clean.

Makes 10 servings.

Submitted by: Kitchen Restaurant Supply