1 loaf Italian, sour dough or French bread
1 c. brown sugar
1/2 c. butter, melted
2 t. cinnamon, divided
1-1/2 c. milk
6 large eggs
1 Tbls. pure vanilla
3 granny smith apples, peeled, cored & thinly sliced
1/2 c. raisins
Syrup optional, not needed
Combine brown sugar, butter and 1 t. cinnamon in a lightly greased 9 x 13-inch baking dish (see note below). Add apples and raisins; toss to coat well. Spread apple mixture evenly over bottom of baking dish.
Cut bread slices into 1/4ths and arrange layering and overlapping until pan is filled.
Mix eggs, milk, vanilla and remaining 1 teaspoon of cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover and refrigerate overnight.
Bake, covered with aluminum foil in a preheated 375 degree oven, for 40 minutes. If using a glass pan, bake at 350 degrees. See note below.
Uncover and bake an additional 10 - 15 minutes.
Remove from oven; let stand 5 minutes and serve warm with pan juices or syrup.