Last-minute prep for this make-ahead breakfast casserole couldn't be simpler: Just add a dusting of sugar and nuts.
2 teaspoons butter
4 cups sliced peeled Golden Delicious apple
6 tablespoons granulated sugar, divided
12 (1-ounce) slices cinnamon-swirl bread, cut in half diagonally
3/4 cup chopped pecans, divided
1 1/2 cups 1% low-fat milk
1/2 teaspoon ground cinnamon
5 large eggs
1 tablespoon turbinado or granulated sugar
How to Make It
Melt butter in a large nonstick skillet over medium-high heat. Add apple and 1 tablespoon granulated sugar to pan; sauté 8 minutes or until apple is tender and lightly browned. Remove from heat; cool 5 minutes.
Coat an 11 x 7-inch glass or ceramic baking dish with cooking spray. Arrange half of bread in dish. Top with apple mixture; top with 1/2 cup pecans. Arrange remaining bread over pecans.
Combine the remaining 5 tablespoons granulated sugar, milk, cinnamon, and eggs in a medium bowl, stirring with a whisk. Pour milk mixture over bread, pressing down to submerge. Cover and chill overnight.
Preheat oven to 350°.
Uncover dish. Sprinkle remaining 1/4 cup pecans and turbinado sugar evenly over bread. Bake at 350° for 48 minutes or until a knife inserted in center comes out clean.
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This was a fantastic Christmas morning breakfast treat! We tried half with nuts and half without, as my husband doesn't like nuts in his food. However, as much as I enjoy nuts in recipes, I preferred it without the nuts.
I made this for a roommate's birthday brunch and it was a big success. I used gala apples because they were on sale. I added a pinch of nutmeg and a teaspoon of vanilla extract to the milk mixture to make it almost like a French toast casserole. Everyone loved it, some people put maple syrup over it. I would definitely make this again.
I use cinnamon raisin bread, Granny Smith apples (like it better than the golden delicious) as well as a mix of Egg Beaters and a couple of real eggs (I ended up using more egg mixture than the recipe calls for, but my family likes it better this way). We make this recipe for Christmas brunch as well as Easter brunch and it always gets rave reviews. People are always asking if there are any leftovers and I hear it's good the next day as well.
One star is harsh, but we wouldn't make again - I was the only 1 of 4 people who ate this breakfast that actually thought it tasted pretty good (not stellar, but good). The other 3 who I served it too resoundingly did not like it at all and I was forced to make a second breakfast (yes, they thought it was that bad). Such a waste; and especially disappointing as I made for Christmas day breakfast! I made exactly as directed and all who tried it said it was bland and / or the texture was not their cup of tea. The apples were the only redeeming quality for this dish. Definitely will not be making again; just not for us I guess.
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