Great Harvest Apple French Toast Casserole

For an 8x8 pan, use one large apple, 1/3c brown sugar, two eggs, and about 3/4c milk. Makes about 4 servings. Toss the apple slices in brown sugar and cinnamon to coat. In a large skillet, melt the butter and add the apples and any leftover sugar. Cook for 10-15 minutes until apples are tender and the syrup starts to thicken. Spoon the mixture into a 9x13 baking dish. Cover apples with bread slices. Trim the bread to fit the entire surface of the pan. Beat eggs until foamy, then beat in milk and vanilla. Pour the egg mixture over the bread and apples. Cover the dish with plastic wrap and refrigerate overnight. In the morning, remove the dish from the refrigerator and let it stand while the oven preheats to 375. Bake uncovered for 35 minutes or until bread is golden and firm. Let stand 10 minutes before serving. To serve on a platter, run a knife around the edges of the casserole, place platter on top of the baking pan, and invert. To serve individually, use a spatula to remove one serving at a time and invert as you place it on each plate.