8 large eggs
3-1/2 cups milk
1 cup sugar, divided
1 tablespoon vanilla
3 teaspoons cinnamon
1 teaspoon nutmeg
6 to 8 medium-sized cooking apples
2 tablespoons butter
Slice bread into 1-1/2 inch slices. Butter a 9x13-inch glass pan. Place bread in the baking dish, spacing
tightly together. In separate bowl, whisk together eggs, 1/2 cup sugar, milk, and vanilla Pour one half of the egg mixture over bread slices. Peel, core, and slice the apples. Place sliced apples on top of bread to cover. Pour the remainder of the egg mixture evenly over apples. Mix the other 1/2 cup sugar with cinnamon and nutmeg and sprinkle evenly over top of apples. Dot with butter. Cover and refrigerate overnight.
The next morning, preheat the oven to 350 degrees. Uncover dish and bake for 1 hour. Remove from oven and allow to sit for 5 to 10 minutes before serving. Cut into squares and serve with warm maple syrup.
Blueberry Sauce
Purée 1/2 cup blueberries in a small food processor or blender with 2 tablespoons fresh lemon juice. Combine puréed blueberries, 1/2 cup sugar, 1/2 cup water and 1/2 cinnamon stick in medium saucepan. Bring to a full boil, reduce heat and simmer 5 to 8 minutes. Add 1 cup blueberries and simmer 2 to 3 minutes, adding more sugar if needed. Discard cinnamon stick. Keep warm, pour over pancakes.