Cinnamon Apple French Toast Casserole Food

OVERNIGHT CINNAMON APPLE BAKED FRENCH TOAST CASSEROLE

Steps:

• Grease a 9×13 inch casserole dish.
• Combine the bread chunks and chopped apples and lay in an even layer in the bottom of the dish.
• In a large bowl, whisk together the remaining ingredients, minus the streusel, and pour evenly over bread. Cover the casserole and store in the fridge overnight.
• When ready to bake the casserole, preheat the oven to 350°F (176°C).
• Bake the casserole uncovered for about 35-40 minutes.
• While casserole bakes, in another bowl, combine the dry ingredients for the streusel. Add the butter and mash into the dry mixture until it forms a crumbly mixture.
• Remove the casserole from the oven and crumble the streusel over the top of the casserole.
• Continue baking casserole for about 5 minutes, or until the streusel is melted over the top.
• Serve the casserole warm with syrup.

CINNAMON APPLE FRENCH TOAST CASSEROLE

Steps:

• Grease a 9x13 casserole dish with nonstick baking spray.
• Layer the bread cubes and apples in the bottom of the baking dish.
• In a large bowl, whisk together the eggs, milk, granulated sugar, dark brown sugar, vanilla extract, and cinnamon. Pour this mixture evenly over the bread cubes and apples.
• Cover the casserole and put it in the fridge overnight or let it sit in the fridge for at least 6 hours to allow time for the milk to soak into the bread.
• Add the streusel ingredients to a large ziploc bag and smush together to combine. Put this in the fridge with the casserole until time to bake.
• When ready, preheat the casserole to 350 degrees. Bake the French toast casserole for 35-40 minutes. Then remove it from the oven and sprinkle the struesel over the top. Continue baking for another 5-10 minutes or until a knife inserted into the center comes out clean.
• Serve warm with maple syrup.

CINNAMON AND APPLE-STUFFED FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 375°.
• Arrange half the bread cubes in an 8-inch baking dish.
• Distribute the cream cheese cubes evenly over the bread.
• Distribute the chopped apple over the top, and cover with the remaining bread cubes.
• Beat the eggs, milk, and cinnamon together; pour over all.
• Bake for 35 minutes, uncovered.
• Sprinkle with powdered sugar before serving.
• *Fresh Blueberry-Stuffed FrenchToast--substitute 2 cups blueberries for the apple and proceed as directed.
• *Fresh Strawberry-Stuffed French Toast--substitute 2 cups sliced strawberries for the apple and proceed as directed.
• *Toasted Almond and Peach-Stuffed French Toast--replace the apples with 2 large peaches, peeled and sliced; scatter the peaches over the cream cheese cubes, sprinkle with 1/2 cup toasted slivered almonds, and proceed as directed.

APPLE FRENCH TOAST CASSEROLE

Steps:

• Melt the butter in a large skillet and add apples.
• Cook and stir for 5 minutes.
• Add brown sugar, water, and cinnamon and continue to cook and stir for 10 minutes until apples are tender.
• Spoon mixture into 13x9 baking dish.
• Cover apples with bread slices, making sure to cover the entire surface.
• Trim the bread to fit if you must.
• Beat eggs until foamy, then beat in milk and vanilla.
• Pour egg mixture over the bread slices.
• Cover the dish with plastic wrap and refrigerate overnight.
• In the morning, remove the dish from the refrigerator and let it stand while oven is preheated to 375 F.
• Bake uncovered for 35 minutes, or until bread is golden and firm.
• Let sit 10 minutes before serving.
• To serve on a platter, run a knife around the edges of the casserole, place platter on top of casserole, and carefully flip.
• To serve individually, use a spatula to remove serving, place serving plate on top of serving and carefully flip so apple side is up.

APPLE CINNAMON FRENCH TOAST CASSEROLE IN A MUG

Steps:

• In a microwave safe mug, place cubed bread and apples.
• Mix together 1 egg, egg white, skim milk,syrup, and cinnamon.
• Pour mixture over bread cubes and apples.
• Microwave for 2 minutes (times will vary).
• Get a fork and enjoy!

CINNAMON FRENCH TOAST CASSEROLE

Steps:

• Spray a 9x13" baking dish or glass pan that is safe to go into a hot oven when its cold (such as pyrex or corningware).
• Cut bread into bite-sized cubes; place 1 1/2 c of cubes into quart sized ziploc bag and remaining cubes into baking dish. Set aside.
• Whisk eggs well in a 2qt bowl; whisk in half-and-half, milk, and vanilla and pour over bread cubes in casserole dish.
• Press the bread cubes down into the egg mixture to make sure they are all moistened.
• Cover and refrigerate for at least 8 hours up to 24 hours.
• When ready to bake, preheat oven to 375*.
• Place butter in a microwave-safe dish; cover with a paper towel and nuke for 30-45 seconds until almost melted. Remove and stir until completely melted.
• Add nuts to bag of reserved bread cubes, then pour melted butter into bag. Seal and shake until the bread and nuts are coated w/ butter.
• Uncover the casserole dish and press the bread cubes down w/ the back of a spoon to remoisten.
• Scatter the bread cubes/nut mixture over the top, using a spoon to evenly distribute.
• Bake, uncovered, for 45-50 minutes until lightly browned on top and puffed. (Baking time will vary depending on how cold the dish is.).
• Let casserole sit for 5-10 minutes before serving. The casserole will settle and deflate a bit as it stands.
• To serve:.
• Cut into squares, place on individual plates, and pass maple syrup to drizzle on top. Serve with sliced strawberries or other berries or a mixture of berries, if desired.
• *NOTE: Pepperidge Farm Cinnamon-Swirl bread with or without raisins works well in this recipe.