Temps de cuisson: 1 hr Portions: 12
8 Apples, Peeled Cored & Sliced
6 tablespoons Butter
2 cups Brown Sugar
2 teaspoons Cinnamon
3 tablespoons Corn Syrup, dark
1 cup Milk
1 cup Half & Half
1 1/2 teaspoons Vanilla
1 loaf Cinnamon Bread
Chop bread into 1” squares. If using white bread, sprinkle the extra cinnamon & sugar over and toss gently.
Beat eggs, ½ & ½ and vanilla together. Pour equal amounts over bread and refrigerate at least 1 hour to allow it to soak in.
Peel, core & slice Apples. Melt butter in skillet over medium heat. Add brown sugar, cinnamon and corn syrup. Add apples and sauté until tender. Evenly divide mixture into 12 buttered soufflé dishes and refrigerate for 30 minutes to “set” apple mixture.
Divide Bread/Egg mixture on top of apples – Bread layer should be about 1 ½ to 2 inches deep. (may be prepared the night before)
Bake at 375 for 30 minutes, until the top is lightly browned. Remove from oven and let set for 5 minutes.
Use knife to cut around edges. Invert onto a plate and carefully pull dish off. Sprinkle with cinnamon and serve.