This French Toast casserole is so good and easy to make. There is just something special about the smell of cinnamon baking in the oven. When this is served, you turn the portion upside down on the plate so the apples are on top and the melted brown sugar makes a beautiful “syrup”. I started making this years ago when we went snowmobiling with our friends, Mel and Kathy. We would stay at their cottage in northern Wisconsin and I would take care of providing the breakfasts while we were there. At that time there was no internet so I was always on the lookout for these casserole type breakfasts because they are made ahead of time which makes for a relaxing morning while it just bakes in the oven. I am looking forward to sharing those recipes over time with you. This one has now become a tradition for Christmas morning. I wanted to post this today because I thought you might enjoy serving this special breakfast for your family or if you have overnight guests during the holidays you might like to make something easy yet delicious for them.
This recipe can be changed a variety of ways. Walnuts can replace the pecans which are good with the cinnamon and apples. Raisins can replace the cranberries. Over the years I have made it different ways and they are all good. I like slicing the apples really thin so they are soft when cooked. When the cinnamon and brown sugar melts around those apples it is wonderful!
I have a great recipe for a crab spread that makes about five cups so whether you are taking something to a party or hosting one, it will go far. It uses imitation crab and the other ingredients can be lightened up without affecting the outcome. Everytime I have served it, people have asked for the recipe. That will be next weeks post. In the meantime, take time to enjoy the journey of this busy season. Remember, everything doesn’t have to get done or be perfect, keep in mind what is most important. God bless, and Merry Christmas!
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 3 granny smith apples, peeled, cored and sliced thin
- ½ cup pecans, chopped
- ½ cup dried cranberries
- 1 stick butter, melted
- 1 loaf french bread cut into 1 inch slices
- 1½ cups milk (any %)
- 6 eggs
- 1 Tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- Spray a 9X13 pan with cooking spray
- In a large bowl mix 1 teaspoon of cinnamon into the brown sugar.
- Add sliced apples, pecans, melted butter and toss together
- Place mixture into the pan and even it out
- Place slices of bread on top of the apple mixture completely covering it (cut some pieces in half or quarters to fit in between the larger slices)
- Whisk (or use a mixer) eggs, milk, vanilla and cinnamon in a separate bowl
- Pour the mixture over the bread
- Cover pan with foil and refrigerate a minimum of 6 hours or overnight
- An hour before serving place covered pan in 375 degree oven for 40 minutes
- Remove the foil and continue baking 5-10 minutes until lightly browned
- Let set 5 minutes before cutting
- Turn over each serving onto the plate so the apples will be on the top of the bread