Cranberry-Apple French Toast Casserole

Name: Cranberry-Apple French Toast Casserole
Yield: 12 servings
Ingredients: 2 tablespoons butter; 2 cups diced Granny Smith apple (about 2 apples); ¼ teaspoon ground cinnamon; Dash of ground cloves; ¼ cup packed brown sugar, divided; 1 pound dinner rolls, quartered; Cooking spray; ½ cup sweetened dried cranberries; 1 ¼ cups apple juice; 1 ¼ cups 1% low-fat milk; ¾ cup whole-berry cranberry sauce; ½ teaspoon grated lemon rind; ¼ teaspoon ground nutmeg; 6 large eggs, lightly beaten; ¼ cup sliced almonds, toasted

3 Ratings
3 Reviews

This prep-ahead casserole, which turns extra dinner rolls and cranberry sauce into a brunch or dessert treat, is especially welcome if you are entertaining houseguests for the long holiday weekend. While we enjoyed the tartness of the Granny Smith apples, any baking apple will do. Serve with apple wedges.

By Maureen Callahan

Recipe by Cooking Light November 2007

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Credit: Randy Mayor; Leigh Anne Ross

Recipe Summary

Yield:

12 servings

Nutrition Info

Directions

Step 1
Preheat oven to 250°.

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Step 2
Melt butter in a large nonstick skillet over medium heat. Add apple, cinnamon, and cloves to pan; cook 10 minutes or until lightly browned, stirring frequently. Stir in 2 tablespoons brown sugar; cook 2 minutes or until sugar melts. Remove from heat.
Step 3
Place quartered rolls on a jelly-roll pan; bake at 250° for 15 minutes. Arrange rolls in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle cranberries evenly over rolls; top with apple mixture. Combine apple juice and the next 5 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over roll mixture; sprinkle with remaining 2 tablespoons sugar. Cover and refrigerate overnight.
Step 4
Preheat oven to 350°.
Step 5
Uncover dish, and sprinkle with almonds. Bake at 350° for 55 minutes or until golden.

Nutrition Facts

Per Serving:

270 calories; calories from fat 28%; fat 8.5g; saturated fat 2.9g; mono fat 3.6g; poly fat 1.2g; protein 7.7g; carbohydrates 41.9g; fiber 2.4g; cholesterol 112mg; iron 2mg; sodium 265mg; calcium 103mg.

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MyRecipes Member

01/02/2021

Tried it Time #1 Christmas and the following week for the New Year. Time #2: I refined this a bit and "split" the recipe into two 8x8 pans, which helped my first effort (Time #1) sogginess "issue" immensely! Substitutions Important: Pillsbury Old-Fashioned rolls (thicker), less cranberries and Almond Milk instead of whole milk. Our holiday breakfast was amazing and full of flavor and, now, will be a Favorite we go to again and again.

Kathy611

12/01/2009

Followed the recipe to a tee. Smelled wonderful, but it had more of a bread pudding texture - not french toast! The flavor was just okay.

DonnaD

12/16/2008

Well...not a big fan. I am shocked that this didn't turn out as well as I thought it would. I love everything in it! Mine was not soggy at all. It was a bit dry. I would say that I would make again, except there are sooo many breakfast casseroles out there to try.

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Cranberry-Apple French Toast Casserole

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Cranberry-Apple French Toast Casserole

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Cranberry-Apple French Toast Casserole

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Cranberry-Apple French Toast Casserole