Stuffed French Toast

12 slices of Italian bread
1/2 cup butter, cubed
1 cup packed brown sugar
2 Tablespoons corn syrup
2 large tart apples, peeled and thinly sliced
1 cup chopped pecans
6 eggs
1 1/2 cups milk
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 cup salt
1 teaspoon vanilla extract
In a small saucepan, combine the brown sugar, butter and corn syrup.  Cook over medium heat until thickened, stirring occasionally.  Pour mixture into a greased 9/13 baking dish.  Top with half the pecans, a single layer of bread and the rest of the pecans.  Arrange the apples and place remaining bread over the top.

In a large bowl whisk the eggs, milk, cinnamon, nutmeg and salt.  Add vanilla and mix well.  Pour over bread.  Cover the pan and refrigerate overnight.

When read to bake, preheat oven to 350 degrees.  Bake uncovered for 35-40 minutes or until lightly browned.  Let stand 5 minutes and then invert the pan onto a large platter.

While baking make the Caramel Sauce
1/2 cup brown sugar
1/4 cup butter, cubed
1 Tablespoon light corn syrup
Combine the sauce ingredients and stir over medium heat until thickened.  Serve with the French Toast.