Sunday, February 14, 2010

Holiday French Toast Casserole

“This is an easy way to prepare French toast because you can make it the night before and bake it in the morning. The warm aroma will fill your home when you bake this delicious brunch recipe.” — David Venable


1 cup brown sugar 1/2-1 loaf of French bread or any other sweet bread-Brioche
1/2 cup butter, melted 6 large eggs
3 tsp. cinnamon 1-1/2 cup milk
3 apples, peeled, cored, and thinly sliced 1 Tbsp. vanilla
(or 1 can of sliced apples) 1 Tbsp. peppermint extract
1/2 cup dried cranberries


Combine brown sugar, butter, and 1 tsp. cinnamon in a 13" x 9" baking pan. Add apples and cranberries. Toss until fruit is well–coated. Spread the apple mixture evenly over a baking dish. Arrange slices of bread on top of the fruit/sugar mixture. Mix the eggs, milk, vanilla, and remaining 2 tsp. of cinnamon and pour over the bread, making sure it's completely soaked. Cover and refrigerate for at least an hour, up to 24 hours. Bake covered in a 375°F oven for approx 40 – 50 minutes. Uncover and bake another 5 minutes to lightly brown. Remove from the oven and let cool for about 5 minutes. Serve warm with maple syrup and a dollop of whipped cream.

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