Description
This Apple Cinnamon French Toast Casserole is perfect for a weekend or holiday morning breakfast or brunch. Simply prep it the night before and bake it the next morning. Your family will wake up to a wonderful cinnamon and nutmeg aroma and this casserole will disappear in no time.
Ingredients
Units
Scale
CASSEROLE
- 1 large loaf French bread, 16 ounces
- 8 large eggs, room temperature
- 3 1/2 cups half & half or milk
- 1 cup granulated sugar
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 tablespoon pure vanilla extract
- 6 – 7 medium size baking apples such as granny smith (about 3 cups)
- 2 tablespoons butter cut into small pieces
TOPPING
- 1/3 cup half & half or milk
- 1/2 teaspoon cinnamon
- 3 tablespoons granulated sugar
Instructions
CASSEROLE
- Butter the bottom and sides of a 9 x 13 baking dish or spray with non-stick spray. Cut the bread into large cubes and arrange them in the baking dish.
- Add the eggs to a medium bowl and whisk for a few seconds. Add the half & half or milk, sugar, cinnamon, nutmeg and vanilla. Whisk until well combined. Set aside.
- Peel the apples and cut them into small bite size chunks or you can slice them if you prefer. You should have about 3 cups of apples.
- Distribute the apples over the bread crumbs. Using your hands, lightly toss the apples and bread cubes together. Pour the wet mixture evenly all over the bread and apples, making sure all the bread is wet. Dot the top with the butter. Cover with foil and refrigerate overnight.
- THE NEXT MORNING… preheat oven to 350 degrees.
- Bake covered for one hour, or until the apples are fork tender. Remove foil.
TOPPING
- In a small bowl, whisk together the topping ingredients. Sprinkle the mixture over the top of the casserole and bake for 5 minutes. Remove the casserole from the oven and allow it to rest for 5 minutes before serving.
- Cut into squares and serve by itself, or with a drizzling of warm syrup.
- Refrigerate for up to two days. Reheat in an oven or microwave.