1 (16 ounce) loaf French bread, sliced 1 1/2-inches thick
1 cup packed light brown sugar
1/2 cup unsalted butter
2 tablespoons light corn syrup
3 small Granny Smith apples, peeled, sliced and cored
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
8 eggs
2 cups milk
1 1/2 teaspoons vanilla extract

Slice bread and set aside, reserving 12 slices. Cover bread with a cloth to prevent it from drying out.

In a saucepan, whisk together brown sugar, butter and corn syrup. Bring to a boil, whisking constantly for 1 minute. Pour into a buttered 9 x 13-inch baking dish. Place six slices French bread on top of this mixture. Layer slices from each of the six apples over each of the six bread slices.

In a small bowl, mix together sugar, cinnamon and nutmeg. Sprinkle half of this mixture evenly over the apples and bread slices.

Place remaining bread slices on top of the apples. Sprinkle with remaining sugar/cinnamon/nutmeg mixture.

Using a mixer, beat eggs, milk and vanilla extract together until frothy. Pour over the bread slices. Refrigerate overnight, covered.

Bake the next morning, uncovered, at 350 degrees F for 30 to 35 minutes.

Serve with warm maple syrup.