Rating: 4.5 stars
17 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

Last-minute prep for this make-ahead breakfast casserole couldn't be simpler: Just add a dusting of sugar and nuts.

Recipe by Cooking Light December 2012

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Credit: Johnny Miller; Styling: Heather Chontos

Recipe Summary test

hands-on:
24 mins
total:
1 hr 12 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

337 calories; fat 15.8g; saturated fat 3.3g; mono fat 5.7g; poly fat 2.7g; protein 11.1g; carbohydrates 40.1g; fiber 4.5g; cholesterol 137mg; iron 2mg; sodium 246mg; calcium 82mg.
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