Thursday, 27 August 2009

Overnight Apple Cinnamon French Toast

This is a very easy brunch recipe for large groups since it makes a lot and you can put it together the night before. It’s a delicious bread casserole filled with sweet apple pie filling. Try it with different pie fillings.

¾ cup Butter, melted
1 cup Brown sugar
1 tsp Cinnamon
½ cup Chopped pecans (optional)
2 (21 oz) cans Apple pie filling
12 slices White bread
6 Eggs
1 cup Milk
1 tsp Vanilla

Grease a 9x13-inch baking pan. In a small bowl, stir together the melted butter, brown sugar, cinnamon and pecans (if using).

Spread mixture into the bottom of the prepared pan. Spread 1 can of apple pie filling on top of the brown sugar mixture. Layer 6 bread slices on top of the pie filling (you might have to squish them together to fit them in). Press slices down.

Spread last can of apple pie filling over bread slices in dish. Put remaining 6 bread slices on top of the apple pie filling, pressing down as you go.

In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed and covering the bread. Cover the pan with foil (see tip below) and refrigerate overnight.

TIP: To reduce the chance of the casserole sticking to the foil, grease the foil before putting it on the casserole.

In the morning …
Preheat oven to 350F. Place covered pan into the oven and bake for 75 -90 minutes. The casserole will be done when it’s not very wet looking. Remove foil and return casserole to oven and broil for a few minutes until the top begins to brown.Remove from oven and let stand for 10 minutes, then cut into squares. Serve hot.

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