Sharon French
8 (1-lnch) cubes French bread
2 tart apples, peeled and
chopped
1 (&-oz.) pkg. cream cheese
3/4c. packed brown sugar
'/4 c. white sugar
13/4c. milk, divided
2 tap. vanilla
1/2c. English toffee bits OR
almond brickle chips
5 eggs
Place 1/2of bread in 9 x 13 x 2-inch dish, well greased. Top with apples.
In mixing bowl, beat cream cheese, sugars, '/4 cup milk and 1 teaspoon
vanilla. Stir in toffee bits or almond brickle chips. Spread over apples.
Top with remaining bread crumbs. Beat eggs, milk and vanilla and
pour over bread crumbs. Cover and refrigerate overnight. Remove from
refrigerator 30 minutes before baking. Bake, uncovered, at 3500 for 35
to 45 minutes, or until knife comes out clean.