Toffee Apple French Toast

Angie Schaedel (Lincoln Friend)

8 c. cubed french bread (1 inch cubes)
2 medium tart apples, peeled and chopped
1 – 8oz pkg. cream cheese, softened
¾ c packed brown sugar
¼ c milk (divided)
2 tsp vanilla (divided)
½ c english toffee bits or almond brickle chips (I used english toffee bits)
5 eggs ( I used 4)

place half of the bread cubes in a greased 9x13 baking dish; top with apples. in a mixing bowl, beat the cream cheese, sugars, ¼ c milk and 1 tsp vanilla until smooth; stir in toffee bits. spread over apples. top with remaining bread cubes. In another mixing bowl, beat the eggs and remaining milk and vanilla; pour over bread. cover and refrigerate overnight.

remove from the refrigerator for 30 min. before baking. bake, uncovered, at 350* for 35-45 min. or until a knife inserted near the center comes out clean.