Start by peeling your apples and then slicing them really thin. Keeping them thin and uniform is what makes it melt-in-your-mouth delicious. Place them in a bowl with some lemon juice to keep them from browning.
Meanwhile, in a large skillet, melt the butter over medium heat. (I let it go a couple extra minutes until it was browned, but that's just because I'm obsessed.)
Add brown sugar and corn syrup and stir until it is just starting to bubble. Stir in all the apples and cook for 5 minutes. Turn the heat down to low and continue cooking while you prepare the egg mixture.
In a large bowl or stand mixer, whisk together eggs, milk, vanilla, and salt. Beat until combined.
Coat a 9x13 inch pan with butter or nonstick spray.
Pour all of the apple mixture into the pan. Top with 8 slices of cinnamon swirl bread (the only brand I could find that didn't have raisins was Cinnabon bread.) Press the bread down gently.
Pour the egg mixture over the top of the bread, making sure to coat evenly.
Cover and refrigerate overnight, or at least a couple hours.
Remove the plastic wrap or foil, and bake at 350 degrees for 40-45 minutes, or until lightly browned on top. Let cool 10 minutes. Loosen the edges with a knife, then place a platter over the pan and flip over so that the apples are on top.
Serve with lots of syrup and whipped cream!