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I am a pretty firm believer that next to the comfy clothes, food is the best part of fall and since it still feels like summer here in San Diego, I am going to hold on to the second one! I know everyone is all about pumpkin, but apple pie anything gets an A+ in my book. I love the traditional version but this apple pie french toast casserole succeeds beautifully in marrying two of my very favorite things. Check it out!
Here is what you need:
- A loaf of your favorite or leftover bread (I usually have challah in the house)
- 2 tbsp butter cubed
- 12 eggs
- 1 cup milk
- 1 tbsp sugar
- 1/4 cup + 2 tbsp brown sugar
- 1 tbsp cinnamon
- Juice from half an orange (or a couple cuties)
- 2-3 apples
To start, I preheated my oven to 350 degrees and peeled and chopped my apples. The number and type is really up to you, I had two good size Granny Smith that worked out great for this recipe.
I put them in a bowl and added the orange juice, sugar and brown sugar and tossed.
Next, I tackled my bread. One of my favorite things about french toast casserole is that it is a great use for bread that is a little stale or tough so you can use whatever you have on hand. I chopped my loaf into a chunky dice, you could even tear the bread if you wanted the kids to help.
If you are anything like me, you probably avoid casseroles or bake them in disposable pans to avoid cleaning them but not anymore! I am sharing a solution at the end of my post that solves all my dish dilemmas and supports my love of this quick fix cooking style. For now, make sure you check out the coupon below for a great deal on my secret weapon- Scotch-Brite® Heavy Duty Scrub Dots Sponges! I used my coupon at Walmart, during my weekly shopping trip!
I chose to layer half the bread, half the apples, the other half of the bread and the other half of the apples.
Once the base is layered, I cracked my dozen eggs, added the cup of milk, 1/4 cup of brown sugar and tbsp on cinnamon. Wisk it until combined.
The last thing I did was pour the mixture over the bread and apples and let it sit on the counter for about 10 minutes to let the bread soak up some of the egg and milk mixture.
Before I popped it in the 350 degree oven, I added the chunked pieces of butter over the top and done! This is also a great freezer recipe and at this point you could pop it in the freezer, it will just take about an hour to cook rather than 30 minutes or until golden brown.
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What is your favorite fall casserole? Let me know in the comments below!
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