Cinnamon-Raisin French Toast

1-cup whole milk
4 large eggs
4 tablespoons sugar
1/2-teaspoon vanilla extract
1/4-teaspoon salt
8 slices cinnamon-raisin bread
6 tablespoons butter
2 Granny Smith apples, peeled, cored, thinly sliced

Whisk milk, eggs, 2 tablespoons sugar, vanilla and salt in 8-inch square baking dish. Add bread and let soak until egg mixture is absorbed, turning once, about 15 minutes.

Meanwhile, melt 2 tablespoons butter in heavy small skillet over medium heat. Add remaining 2 tablespoons sugar and apple slices.

Saut� until apple slices are tender, about 10 minutes. Keep warm.

Melt remaining 2 tablespoons butter on heavy griddle over medium heat.

Add bread to griddle and cook until golden brown, turning once, about 4 minutes per side. Transfer French toast to plates. Spoon warm saut�ed apples on top. Drizzle with syrup and serve.