I made this tonight to bake in the morning. I am taking it to a ladies breakfast at church. I can tell this is going to be a keeper recipe. ( this was indeed very good. I will be making it again! )
1 c. brown sugar, packed
1/2 c. butter, melted
1 T. cinnamon, divided
3 to 4 Granny Smith apples, cored, peeled and thinly sliced
1/2 c. raisins
1 loaf French or Italian bread, sliced 1-inch thick
8 to 9 eggs2 c. milk
1 T. vanilla extract
Combine brown sugar, butter and one teaspoon cinnamon in a lightly greased deep 13″x9″ baking pan. Add apples and raisins; toss to coat well. Spread apple mixture evenly over bottom of baking pan. Arrange slices of bread on top; set aside. Blend together eggs, milk, vanilla and remaining cinnamon until well mixed. Pour mixture over bread, soaking bread completely. Cover and refrigerate for 4 to 24 hours. Cover with aluminum foil; bake for 40 minutes at 375 degrees. Uncover and bake for an additional 5 minutes. Let stand for 5 minutes. Serve warm.
Makes 12 servings.