Holiday French Toast

HOLIDAY FRENCH TOAST from the kitchen of Joyce Jones

Prepare in a large (13 X 9) glass baking dish sprayed with PAM

Needed ingredients:

1 cup brown sugar
1/2 cup butter melted
3 tsp. ground cinnamon (separate portions - see instructions)
3 tart (large Granny Smith) apples - peeled, cored, and thinly sliced
1/2 cup dried cransins ( or raisins)
1 loaf French bread cut into 1" slices (COSTCO has nice already sliced French bread)
6 lg. eggs
1 - 1/2 cups milk
1 Tb. pure vanilla

1. In a bowl, combine brown sugar and 1 tsp. cinnamon. Add apples and craisins. Toss to coat
well. Spread apple/raisin mixture evenly over the bottom of baking dish.
2. Arrange slices of bread on top.
3. In another bowl, mix eggs, milk, vanilla and remaining tsps. of cinnamon until well blended.
Pour mixture evenly over bread, soaking bread completely.
4. Cover and refrigerate 4 - 24 hours. (I always prepare it the night before.)
5. Bake covered with aluminum foil in a preheated 375 degree oven for 40 minutes.
Uncover for 5 minutes. Serve warm with syrup.

FROTHY HOLIDAY SYRUP from the kitchen of Jean Weinert

In a pan combine the following:

1 cup (2 cubes) butter
2 cups sugar
1 cup buttermilk
Bring to a boil
Add 1 tsp. vanilla
Just before serving, add 1 tsp. baking soda (This creates the bubbly froth.)

Serve on top of French toast and Enjoy!

(When you serve the French toast, turn your spatual over so that the fruit is on top before adding the syrup. It makes it more festive on the plate.)