Mix apples, butter and brown sugar in the pan you're going to use for the casserole itself. Bake at 350 degrees for about 45 minutes, stirring occasionally to keep the apples coated with the sugar/butter. If you're planning to bake the casserole uncovered then leave the mixture still a bit soupy. If you're planning to bake it covered, let the sauce cook down until it's thick. You don't want the apples to get leathery, though. Take the apples out of the oven and let cool while you prepare the bread.

Whisk together the eggs, milk, vanilla and cinnamon in some kind of flat container that will allow you to put bread slices down flat. Soak the bread and arrange on top of the apples, doing your best to cover the apples completely. If you want a buttery, crisp top then melt a couple of tablespoons of butter and brush over the bread.

You can bake the casserole right away, with a bake time of around 30 minutes. Temp in the middle should be at least 160 degrees. Or you can cover with foil and refrigerate overnight, baking it the next morning. If you do that, take the pan out of the fridge half an hour before you bake it so you're not putting it into the oven ice cold. Bake for 35-40 minutes. You can bake it covered or uncovered, as you prefer. If you're taking the casserole somewhere else to serve it, you're probably best off leaving it covered to help keep it warm and prevent spills.

This recipe will make a half-size disposable foil panful for use in a standard chafing dish. You can multiply it as needed!