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Granny's Carmel Apple Stuffed French Toast with Vanilla Sauce

4 large tart Apples, peeled, and sliced
1 tesp. Cinnamon
Sugar to taste
¾ cup Brown Sugar
3 tbs Light Corn Syrup
3 tbs Butter or Margarine
¾ cup Walnuts or Pecans, chopped
12 slices firm White Bread
3 Eggs, beaten
1¼ cups Skim Milk
1 tesp Vanilla.
¼ tesp Nutmeg
Place apples in a medium-size skillet. Pour ½ cup water over apples. Simmer 4-5 minutes until apples are softened.
Drain apples in colander. Place in a bowl and gently mix in cinnamon and a little sugar if apples are too tart. Set aside.
In the same skillet, combine brown sugar, corn syrup, and butter. Cook and stir over medium heat until sugar melts and mixture just begins to come to a slow boil. Pour into a 13x9-inch baking dish. Sprinkle with nuts.
Place 6 slices of bread on top of syrup and nuts. Divide apples among bread slices and top with remaining 6 slices.
Whisk together eggs, milk, vanilla, and nutmeg. Pour over "apple sandwiches." Cover and refrigerate over night.
In the morning, preheat oven to 325º and bake uncovered for 40 minutes.
Remove from oven, cover with a serving platter, and invert. Cut each sandwich in half diagonally and serve with vanilla sauce.
Vanilla Sauce
½ cup Sugar
1 tbs Cornstarch
2 tbs Butter or Margarine
1 tbs Vanilla
Mix sugar, cornstarch, and 1 cup water in a small saucepan. Cook, stirring often, over medium heat until thick and bubbly.
Remove from heat, add butter, and vanilla. Stir until butter melts.

The riders in a race do not stop when they reach the goal. There is a little finishing canter before coming to a standstill. There is time to hear the kind voices of friends and say to oneself, The work is done. 
- Oliver Wendell Holmes, Jr.