We are so fortunate to have an enticing apple orchard just minutes from Birchwood Inn. In autumn, you can go on a hayride and pick your own apples or just pull up to the store and select from dozens of varieties, many of which you can't find in the supermarket or at the local greengrocer. Liberty is my favorite -- firm and tart. In summer, try this recipe using peaches and/or plums, or pineapple.

Ingredients

1 cup brown sugar, packed

8 to 10 slices challah (egg bread, preferably loaf-style rather than braided), 1-1/2 inches thick

1/2 cup butter

5 eggs

2 Tablespoons water

1-1/2 cups milk

2 cups sliced apple (a firm, tart apple works best)

3 teaspoons vanilla

Cinnamon to taste

Melt butter; add brown sugar and water and blend until smooth. Pour into a sprayed 9 x 13-inch dish. Arrange apple slices over the syrup. Place bread slices in a layer over the apple. Mix eggs, milk, vanilla, and cinnamon and pour over the bread. At this point, you can refrigerate the French toast overnight.

Preheat oven to 350 degrees. Bake for 45 to 55 minutes. To serve, invert apple-topped slices on individual plates, apple side up. Spoon the pan liquid over the top and serve.

Serves: 6

Recipe from Breakfast at Birchwood, Birchwood Inn's best-selling cookbook.

• Birchwood Inn on VirtualCities.com
• Birchwood Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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