Ingredients

The following ingredients have 8 Servings
  • 2 pounds Granny Smith apples (*I used 4 very large ones)
  • lemon juice
  • 1/2 cup butter
  • 1 cup dark brown sugar
  • 2 tablespoons corn syrup
  • 4 eggs
  • 1/2 cup milk
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 8 slices cinnamon swirl bread
  • maple syrup (and whipped cream)

Instruction

  • Start by peeling your apples and then slicing them really thin. Keeping them thin and uniform is what makes it melt-in-your-mouth delicious. Place them in a bowl with some lemon juice to keep them from browning.
  • Meanwhile, in a large skillet, melt the butter over medium heat. (I let it go a couple extra minutes until it was browned, but that's just because I'm obsessed.)
  • Add brown sugar and corn syrup and stir until it is just starting to bubble. Stir in all the apples and cook for 5 minutes. Turn the heat down to low and continue cooking while you prepare the egg mixture.
  • In a large bowl or stand mixer, whisk together eggs, milk, vanilla, and salt. Beat until combined.
  • Coat a 9x13 inch pan with butter or nonstick spray.
  • Pour all of the apple mixture into the pan. Top with 8 slices of cinnamon swirl bread (the only brand I could find that didn't have raisins was Cinnabon bread.) Press the bread down gently.
  • Pour the egg mixture over the top of the bread, making sure to coat evenly.
  • Cover and refrigerate overnight, or at least a couple hours.
  • Remove the plastic wrap or foil, and bake at 350 degrees for 40-45 minutes, or until lightly browned on top. Let cool 10 minutes. Loosen the edges with a knife, then place a platter over the pan and flip over so that the apples are on top.
  • Serve with lots of syrup and whipped cream!