CRANBERRY APPLE FRENCH TOAST

1 Cup Brown Sugar
1/2 Cup Butter, Melted
3 Tsp. Cinnamon
3 Apples, 1 Tsp. Vanilla
1/2 Cup Dried Cranberries
1 Baguette, 6 Large Eggs
1 1/3 Cups Milk

In a 9x13-inch baking dish, mix together the brown sugar, melted butter
and 1 teaspoon cinnamon. Add the apple slices and dried cranberries;
toss to coat. Place baguette slices on top of the apple/cranberry layer.

In a large mixing bowl, combine the eggs, milk, vanilla and the remaining
2 teaspoons of cinnamon. Pour over the bread layer. Cover pan
with aluminum foil and chill for a minimum of 4 hours or overnight.

Bake at 375° F. for 40 minutes. Uncover the pan and bake an additional
5 minutes. Let stand for 5 minutes before serving.
Yield: 8 servings.