Sunday, May 10, 2015

Apple Cinnamon French Toast Casserole

Nothing starts a great Mother's day off, like not having to cook breakfast first thing in the morning. So, how about a dish that you prepare the night before, instead? 

Peel and finely slice seven apples and cook them in a pot for 5 minutes on Medium-High heat. You can decide on how many apples you'd like to use. Seven seems to be the magic number for us. Anything less, and you're mostly eating bread.

While that's cooking, mix 3/4 cups of packed brown sugar, 1 teaspoon of cinnamon, and 2 tablespoons of water.  (We like to add a little ginger and nutmeg in too.)

Add the mixture to the apples and continue cooking for 10 more minutes.

While the apples are cooking, slice the bread in one inch slices.

Line the bottom of a 13x9 pan with the apples.

Then layer on the bread pieces.

In a mixing bowl, beat 4 eggs before adding 1 1/4 cups of milk and 1 teaspoon of vanilla.

Once that's whisked together, evenly distribute to the top.

Cover and place into the fridge overnight.

The next morning, take the casserole out of the fridge and let sit while you preheat the over to 375. Once the oven is preheated, place the covered casserole into the oven for 35 minutes.

Remove the casserole once it's cooked, and let rest for 5 minutes.

This will make 4-6 servings, so on top of an easy morning and a delicious breakfast, you have leftovers.  Can be served alone or with maple syrup.

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