Toffee Apple French Toast with Caramel Syrup Recipe

Place half of the bread cubes in a greased 13-in. x 9-in. baking dish. Top with apples and sprinkle with cider drink mix. In a small bowl, beat the cream cheese, sugars, 1/4 cup milk and 1 teaspoon vanilla until smooth. Stir in toffee. Spread over apples. Top with remaining bread cubes. In another bowl, whisk the eggs and remaining milk and vanilla. Pour over top. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 ° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Meanwhile, in a Dutch oven, combine the sugar, buttermilk, butter, corn syrup and baking soda. Bring to a boil over medium heat, stirring constantly. Cook, stirring occasionally, until mixture turns a golden amber color, about 7 minutes. Remove from the heat; stir in vanilla. Serve with French toast.