Please. Me, too.

Lol, here it is!

2 large baking apples
5 tablespoons butter
1 cup firmly packed dark brown sugar*
2 tablespoons dark corn syrup
1 teaspoon cinnamon
1 teaspoon brandy (optional; this is our addition)
8 one-inch thick slices of baguette (challah or brioche can be used for a different texture)
3 large eggs
1 cup milk
1 teaspoon vanilla extract

The day before: peel, core and slice apples. Grease a 13x9-inch baking pan. In a large, heavy skillet, melt butter over medium heat. Add apples and cook, stirring occasionally, until tender. Add brown sugar, corn syrup, cinnamon, and brandy. Cook, stirring, until sugar dissolves. Pour the mixture into the baking pan and spread to an even layer, arranging apple slices in concentric circles.

Arrange bread slices in a layer on top. In a medium bowl, beat eggs, milk and vanilla with a fork until combined. Pour over bread. Cover and chill overnight.

The day of serving: preheat oven to 375. Remove cover from baking pan and bake for 30 to 35 minutes until the mixture is firm and the bread is golden. Let cool for five minutes. Invert a serving tray over the baking pan and carefully flip both so that the aple layer is intact on top (this is much easier than it sounds). Spoon any apple slices or syrup that remain in the pan over the top.

Serves 6 to 8 (not in my family, but perhaps in some)

If you're drinking at breakfast/ brunch a Riesling or Sylvaner is recommended

The recipe is from No Jacket Required a Neiman Marcus incircle cookbook published in 1995.

*I have used Splenda brown sugar with no loss of flavor or change in cooking time

Also, you can use less brown sugar (I use about a half to three quarters cup) if you want. I also use Granny Smith apples for tartness, and as I slice them (fairly thinly) I put them in lemon juice to keep them from turning brown until they are all cut. This also helps give the recipe a little tart kick.

just edited this because I initially put in 4 large baking apples but that is for my usual double recipe--- now all measurements and quantities are correct and personal hints and changes are in.

kswl - I had a bottle of dark Karo that I tossed before we moved. Probably used it once for a recipe 20 years ago and then it sat in a cabinet - would likely be doing the same thing again for this recipe. Do you ever use that for anything else? I wonder if there is a sub that is likely to get used more - I am trying to avoid getting into these 'use once and done' purchases whether it's Karo syrup or a spice or a new gadget, kwim?

I'm thinking you could substitute maple syrup for the Karo?

Not for 1 in any event ... maple syrup is a far stronger flavor. DLM, I just threw out Karo syrup myself.

Another who purged the corn syrup! I know we used it a lot when I was younger-- but popcorn balls is the only recipe I remember using it in.

I would make my own-- there are many recipes out there using either sugar and water or brown sugar and water. Some add cream of tartar. I have never made my own so I can't speak to which is best.

I wouldn't try maple syrup-- as Mtn said, the flavor is stronger and the consistency is much thinner.

This recipe sounds wonderful-- and while indulgent, it is more of a special treat. I say that but I've been craving french toast off and on for YEARS but I've never given in. I really need to watch my empty calories always -- and I much prefer my carbs in a rye toast form-- or sourdough. I'd make it for guests though!

I have a somewhat similar recipe I use from Ina Garten. It's part of our New Year's Day brunch.

2 Tbl. isn't a lot so I think substituting the corn syrup for honey or maple syrup wouldn't be that big of a deal. I don't use corn syrup anymore either, so if I'm making a pecan pie, which calls for a lot of corn syrup, I just make my own simple syrup and add a little full flavor molasses.

Homemade Simple Syrup

I love good french toast and will choose it over pancakes or waffles any day. It's a once in a blue moon indulgence for me and I make a straight forward version with challah and a bit of vanilla and cream in the egg, no sugar.

Reading the recipe again I would do it without the corn syrup and not worry about it - the apples will give off enough liquid to make it work, I'm sure.

You need the karo syrup to create the dense syrup that it cooks in upside down. I think it would be watery and not at all like actual syrup if you did not use that. Karo syrup is cheap. I use it a couple of times a year and toss it. Don't substitute maple syrup!

This looks so great especially because it is mostly fussed with in advance. Got to love it.

And regarding the KARO, I use it for Thanksgiving pecan pie and sometimes it sits for the next year. (1/2 bottle per pie).

And thank you for deleting the calories. sounds perfect

.

kswl, thank you for sharing the recipe. Only one layer of bread? Do you ever use cream in place of some of the milk? More calories to delete.

I remember using Karo syrup in lace cookies eons ago. It adds a certain candy/syrupy element that's hard to duplicate with anything else. Also, it makes the goo on sticky buns even more divine. Bake more and give stuff away if you can't handle the undeleted calories.

Yes, just one layer of bread. It really is delicious! And really doesn't taste that sweet if you soak the apple slices in lemon juice and use Granny Smiths.

Thank you, KSWL, for posting the recipe. I can’t wait to give it a try!

You are welcome, and I would love to hear how you like it!

You could try replacing the Karo syrup with coconut nectar or agave nectar. Coconut nectar is thicker.