The Big Apple French Toast Casserole Food

BAKED APPLE FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 7x11-inch baking dish with cooking spray.
• Beat eggs, half-and-half, milk, white sugar, and vanilla extract together in a large bowl; add bread cubes and stir to coat. Let soak until bread is moist, at least 10 minutes.
• Melt butter in a skillet over medium heat. Stir apples and brown sugar into the melted butter to moisten the sugar completely; add cinnamon and cook, stirring regularly, until the apples are warmed yet still firm, 5 to 7 minutes.
• Stir apple mixture into the bread mixture; pour into the prepared baking dish.
• Bake in preheated oven until golden on top and still somewhat soft in the center, 35 to 45 minutes.

OVERNIGHT APPLE FRENCH TOAST CASSEROLE

Steps:

• Preheat the oven to 350°F / 175°C. Lightly oil a 10-inch x 10-inch (25-cm x 25-cm) or a 9-inch x 13-inch (23-cm x 33-cm) baking dish. Set aside.
• Cut the bread into 1 1/2-inch cubes. Set aside in a large mixing bowl.
• In another large mixing bowl, beat the eggs. Whisk in the milk, sugar, vanilla, cinnamon, salt, nutmeg and allspice.
• Pour the egg mixture over the bread. Allow the mixture to sit for about 10 minutes for the bread to soak in the egg mixture. Carefully stir the bread a few times during the time to make sure all the bread pieces are absorbing in the egg mixture. At this point, you can cover the mixing bowl and set it in the refrigerator to soak overnight.
• In the meantime, in a medium bowl, combine the apples and brown sugar. Set aside. If you are making the casserole the night before, you can also do this step the night before and cover and refrigerate the chopped apples.
• While the bread continues to soak in the mixture, prepare the crumble topping. In a medium bowl, mix together the flour, light brown sugar, cinnamon, and sea salt. Rub in the butter pieces with your hands, or cut it in using a pastry blender, until you have a crumbly mixture that resembles wet sand at the playground. Gently mix in the pecans. Set aside.
• Carefully tip the soaked bread into the prepared pan. The egg mix should cover most of the bread, but it is okay if a few pieces of the bread sticks out. Evenly distribute the chopped apples on top. Evenly distribute the crumble on top.
• Bake in the center of the oven for about 1 hour 20 minutes if using a 10-inch x 10-inch square casserole dish, or 1 hour if using a 9-inch x 13-inch pan. The bread pudding is done when the egg mixture is set and no longer runny in the middle. Test it by sticking in a butter knife in the middle to check the texture. If the top of crumble gets too dark before the egg mixture is set, cover with a piece of foil and continue baking.
• Serve the Apple French Toast Casserole warm. Top with icing sugar if desired.

APPLE CRISP FRENCH TOAST CASSEROLE

Steps:

• For the French toast and caramelized apples: Preheat the oven to 275 degrees F.
• Spread the bread cubes on a large baking sheet and bake until lightly toasted, about 15 minutes. Let cool. Adjust the oven to 350 degrees F.
• Combine the sugar, apple cider and lemon juice in a large, high-sided saute pan and bring to a simmer over medium heat. Stir in the Gala and Granny Smith apples and cook, stirring occasionally, until softened and caramelized, about 15 minutes. Add the apple brandy if using; cook a few minutes longer. Using a slotted spoon, transfer the apples to a bowl (you don't want the apples to be too wet) and let cool. Reserve the apple cooking liquid for serving.
• For the streusel: Mix together the butter, salt and sugar in a large bowl until smooth. Add the flour, oats and cinnamon and mix until well combined. Refrigerate for 15 minutes. Squeeze the mixture in your hands to form larger and smaller clumps.
• For the casserole: Butter a 9-by-13-inch baking dish with some softened butter. Whisk the eggs, yolks, vanilla and cinnamon in a large bowl until smooth. Whisk in the half-and-half, then fold in the cooled apples. Add the bread and stir to coat, pressing down to make sure bread is totally submerged. Let sit for 10 minutes.
• Transfer the apple-bread mixture to the buttered baking dish, pressing down to make sure the top is an even layer. Scatter the streusel evenly over the top. Cover with foil and bake for 30 minutes. Uncover and continue baking until puffed and lightly golden brown, another 30 minutes or so. Remove from the oven and let cool slightly.
• Reheat the reserved apple cooking liquid. (If very thin, simmer briefly over medium heat until reduced to a syrup; if there isn't much, add some apple cider and simmer briefly.) Turn the heat to low and whisk in the cold butter, piece by piece, until emulsified. Serve with the French toast.

THE BEST FRENCH TOAST CASSEROLE

Steps:

• Butter a 9-by-13-inch baking dish.
• For the casserole: Trim the ends from 1 loaf day-old brioche (about 1 pound) and cut into ten 1-inch thick slices. Cut each slice in half diagonally to make two triangles from each piece. (If the bread is fresh, dry it out a bit. Place the slices in a single layer on a baking sheet and bake at 300 degrees F for 10 minutes, flipping halfway through.)
• Whisk together the eggs, cream, milk, brown sugar, vanilla, cinnamon, nutmeg and 1/4 teaspoon salt in a large bowl until well blended. Dip each triangle of bread in the custard, lightly coating each side. Shingle the pieces in the prepared pan, overlapping slightly.
• Pour any remaining custard over the bread slices. Cover the dish with plastic wrap and place in the refrigerator for at least 6 hours or up to overnight.
• When ready to bake, preheat the oven to 350 degrees F. Remove the casserole from the refrigerator and let rest 15 to 20 minutes at room temperature before baking. Remove the plastic wrap and bake until the casserole is golden and puffed and the custard is set, 45 to 50 minutes.
• For the topping: bring the butter, sugar and syrup to a boil in a medium nonstick skillet over medium-high heat. Cook until the butter is melted and the mixture is begins to thicken, about 2 minutes. Add the vanilla, a pinch of salt, and the walnuts, stirring to coat. Turn off the heat and add the sliced bananas, stirring to coat evenly. Spoon the desired amount of the banana-syrup mixture over the casserole and serve any additional on the side.

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.

BIG APPLE FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spray an 8-inch by 8-inch baking dish with nonstick spray.
• Place bread cubes evenly along the bottom of the dish.
• Sprinkle diced apple evenly over the bread.
• In a medium-large bowl, combine all other ingredients (cream cheese, soymilk, egg substitute, syrup, butter, cinnamon, and sweetener). If you like your French toast pretty sweet, add an extra packet of sweetener. Using a handheld electric mixer set to medium speed, mix until lump-free and smooth. Pour mixture over the bread and apple.
• Make sure bread is soaked in the liquid mixture. If needed, toss lightly to coat.
• Bake in the oven for about 45 minutes, until egg mixture is pretty firm and cooked through. (Be sure not to overcook, as bread may burn.)
• Let cool slightly and cut into quarters.

HG'S BIG APPLE FRENCH TOAST CASSEROLE - WW POINTS = 4

Steps:

• Preheat oven to 350 degrees.
• Spray an 8-inch by 8-inch baking dish with nonstick spray. Place bread cubes evenly along the bottom of the dish.
• Sprinkle diced apple evenly over the bread.
• In a medium-large bowl, combine all other ingredients (cream cheese, soymilk, egg substitute, syrup, butter, cinnamon, and sweetener). If you like your French toast pretty sweet, add an extra packet of sweetener. Using a handheld electric mixer set to medium speed, mix until lump-free and smooth. Pour mixture over the bread and apple.
• Make sure bread is soaked in the liquid mixture. If needed, toss lightly to coat.
• Bake in the oven for about 45 minutes, until egg mixture is pretty firm and cooked through. (Be sure not to overcook, as bread may burn.) Let cool slightly and cut into quarters. If you like, serve with additional syrup for dipping. Dig in!

THE BIG APPLE FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cut bread into cubes, peel and dice apple.
• Spray an 8-inch by 8-inch baking dish with nonstick spray. Place bread cubes evenly along the bottom of the dish.
• Sprinkle diced apple evenly over the bread.
• In a medium-large bowl, combine all other ingredients (cream cheese, soymilk, egg substitute, syrup, butter, cinnamon, and sweetener). If you like your French toast pretty sweet, add an extra packet of sweetener.
• Using a handheld electric mixer set to medium speed, mix until lump-free and smooth. Pour mixture over the bread and apple.
• Make sure bread is soaked in the liquid mixture. If needed, toss lightly to coat.
• Bake in the oven for about 45 minutes, until egg mixture is pretty firm and cooked through. (Be sure not to overcook, as bread may burn.) Let cool slightly and cut into quarters.
• If you like, serve with additional sugar-free syrup for dipping. Dig in!
• tip: Make this at night, store it covered in the fridge, and then reheat in the morning.