Tag: apple cinnamon

Apple Cinnamon French Toast Casserole

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Last summer I had a project of asking family members to mail me their favorite recipes. I love the sentiment of a hand written recipe. I thought about getting family recipes together for my girls but realized I mostly knew about the recipes near and dear to my side of the family and not as much my husbands. It was fun to receive these recipes from all over the United States from young cousins to aging grandparents. I know I will treasure these as much as my daughters will down the road.

I haven’t tried them all yet but one of my favorite recipes from my husband’s side of the family came from an Aunt that lives close to the Washington D.C. area. We have made it many times already! Baked French Toast Casserole!

I’ll be honest most mornings I am a little slow going so this fits my lifestyle a lot better than making the individual French Toasts. I can have it ready to go the night before than just pop it in the oven first thing in the morning (or let’s be honest have my husband bake it since he takes the early early morning shift with the kids!). With the fall season upon us now I succumbed to the cinnamon apple craze and I admit it took this breakfast treat to a whole new level!

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Baked Apple French Toast Casserole

An easy make ahead breakfast casserole made from buttery brioche bread and topped with warm sweet apples.
Prep Time15 minutes
Cook Time30 minutes
Soaking1 hour
Course: Breakfast
Cuisine: American
Servings: 6
Author: The Food Practitioner

Ingredients

  • 1 loaf Brioche Bread cut into 1 inch cubes
  • 7 eggs
  • 1 1/2 cups whole milk
  • 1/4 cup brown sugar
  • 1/4 cup white granulated sugar
  • 4 tsp vanilla

Topping

  • 3 Tbsp brown sugar
  • 1 Tbsp white granulated sugar
  • 4 tsp butter cut into small cubes
  • 2 apples peeled, cored, and diced

Instructions

  • Place brioche cubes in a warm oven for 8-10 minutes to dry out and become slightly crispy.
  • Whisk together eggs, milk, sugars, and vanilla in a large bowl.
  • Add the warm bread cubes in and toss to coat.
  • Place the bread mixture in a greased 9 x 11 inch pan.
  • Allow the mixture to sit for at least an hour or overnight.
  • Right before baking add the butter, diced apples, and cinnamon and sugar mixture on top.
  • Bake at 350 degrees for 30-35 minutes until a knife is inserted in the center and comes out clean.
  • Serve warm with syrup!

Notes

To me the easiest thing is to prepare this the night before and store in the refrigerator so you don’t have to wait on the soaking time first thing in the morning. 
I wait to peel, core, and dice apples until right before I am ready to bake to prevent them from turning brown. 
You can also let the brioche set out overnight to become a little hardened and skip baking it 8-10 minutes in the oven.  
This casserole is so versatile and has many different variations. The original is so good “plain” without the apples. You can substitute chocolate chips, different dry fruits like raisins, or after baking top with strawberries, raspberries, blueberries, powdered sugar, or whipped cream. 
 

Apple Monkey Bread Muffins

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Monkey Bread always reminds me of Vacation Bible School as a high school worker since the snack room always seemed to be stocked with its gooey goodness. I have continued to make it through the years and have enjoyed its buttery and syrupy richness. I used to always save this recipe for when guests are coming over as traditionally I’ve made it in a Bundt pan. Carving through this decadent breakfast for just two people at home seemed excessive. I was exceptionally excited to whip of a batch of individual monkey bread muffins. The individual portions took away all the guilt!

Food H & P: (makes 18 muffins)
2 large cans of refrigerated biscuits
1 stick (1/2 cup of butter)
½ cup of brown sugar
1/3 cup of granulated sugar
2 teaspoons of ground cinnamon
2 apples- cored, peeled, and chopped into small pieces

Food Rx:
Spray the muffin tins with cooking spray. Melt butter and mix in brown sugar in a small bowl. Place a large spoonful of butter and brown sugar mixture into the bottom of the muffin tins. Cut each biscuit into 4 pieces. Mix the granulated sugar and cinnamon in a gallon zip lock bag (or large bowl) and add the biscuits. Shake (or stir) the biscuits and chopped apples together with the sugar mixture. Fill the muffin tins with the biscuit and apples then top with any remaining butter and brown sugar mixture. Bake at 350 degrees for 15-20 mins or until the biscuits are golden and cooked through. Let the muffins sit in the muffin tray for 2-3 mins before removing.

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Nursing Tip:
Speaking of monkeys and any other animals it is NOT necessary to bring live or decreased animals with you to any ER or clinic. If you have a snake bite I will say it is helpful to know the type of snake in order to assess the need for antivenom medication; however, a cell phone picture will do just fine!