We have enjoyed this casserole for sleepovers, holidays and just because I wanted to cook something…. It has never disappointed. And it’s especially nice to make the night before and just put into the oven inthe morning.
Apple Cinnamon French Toast
Apple Cinnamon French Toast Casserole
1 loaf Crusty Sourdough 8 whole Eggs (fresh is best) 2 cups WHOLE Milk 1/2 cup Heavy Whipping Cream 3/4 cups Sugar 2 Tablespoons Vanilla (the good stuff)
FOR THE TOPPING:
Chopped Pecans – as much as you want! 1/2 cup All-purpose Flour 1/2 cup Firmly Packed Brown Sugar 1 teaspoon Cinnamon 1/4 teaspoon Salt 1 or 2 pinches Nutmeg 1 stick Cold Butter (unsalted), Cut Into Pieces (NO MARGARINE)3 chopped granny smith apples
Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks and evenly distribute in the pan.
In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you’re ready to bake the casserole, preheat oven to 350 F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture. #TheFlavorthusiast 2013
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