Happy 2014!!! Can you believe that we’re even saying that? I can’t think of a better way to kick off the New Year than french toast that’s been soaking in cinnamon goodness for 24 hours! Let’s just get through the next two days of work then prep on Friday night (we all know that we’re not leaving the house this weekend.) Wake up on Saturday, throw this bad boy in the oven and an hour later you’ll be in heaven. To make life even better, pop open that bottle of Prosecco that you forgot to bring to the party and make a bellini!

Serves 6-8

1 cup brown packed sugar
1/2 cup butter, melted
1 tablespoon cinnamon
3 Granny Smith apples, peeled, cored and thinly sliced
1/2 cup raisins
1 loaf Challah bread, sliced 1-inch thick
7 eggs, beaten
2 cups almond milk
1 tablespoon vanilla extract
Syrup, no optional

Combine brown sugar, butter and one teaspoon cinnamon in a lightly greased 13-by-9-inch baking pan. Add apples and raisins and toss to coat well. Spread mixture evenly over bottom of baking pan. Arrange slices of bread on top and set aside. Blend together eggs, milk, vanilla and remaining cinnamon until well mixed. Pour mixture over bread, coating bread completely (you may need to press the bread lightly for everything to soak in.) Cover with aluminum foil and refrigerate 24 hours.

Bake covered at 375 degrees 40 minutes. Uncover and bake an additional 15 minutes. Let stand 5 minutes before serving.