As the school year began I declared to my family that we would all be eating the same thing for breakfast and that it would (usually) be a healthy breakfast. Over the last 2 months I have been searching out more breakfast recipes to try with my family. So, I was thrilled to see that today's theme for the Ultimate Recipe Swap is Breakfast. I can't wait to see all the breakfast ideas out there.
I do not remember where the original recipe for this breakfast casserole came from. I do remember that while I really liked the combination of ingredients, I did not like the way it was put together. So, I re-wrote the directions. The original recipe also fills a 9x13 pan which is far more than my family will eat in a morning. In order to not have leftovers for the next 3 days, I rewrote the ingredients list for a smaller pan.
This is a delicious breakfast casserole and perfect for using up those leftover apples you still have hanging around.
Apple Raisin French Toast Casserole
Ingredients (for 9x13, serving 10-12):
- 1 loaf French Bread
- ½ Cup butter
- 1 Cup brown sugar
- 1 tsp cinnamon
- 3 baking apples
- ¾ Cup raisins
- 7 eggs
- 2 Cups milk
- 1 Tblsp. vanilla
Ingredients (for 9x9 (2 qt) casserole, serving 4-5):
- ½ loaf French Bread
- 4 Tblsp butter
- ½ Cup brown sugar
- 1 tsp cinnamon, divided
- 1 ½ baking apples
- ½ Cup raisins (we like raisins!)
- 4 eggs
- 1 Cup milk
- 1 tsp vanilla
(At night, before baking)
- Grease pan.
- Cut bread into 1" cubes, place in very large bowl.
- Melt butter, mix in brown sugar and ½ of cinnamon; set aside.
- Peel, core and dice apples. Combine with raisins.
- Pour butter mixture over apples; mix together.
- Whisk together egg, milk, vanilla and ½ of cinnamon.
- Pour egg/milk mixture over bread. Stir to combine.
- Pour apple mixture over bread in large bowl and combine.
- Pour everything into the greased pan. Cover and refrigerate overnight.
- Bake at 375°, 40 minutes covered.
- Remove cover; bake 10 more minutes.
- Serve warm with syrup.
This recipe goes together very easily. The amounts for the 9x9 pan makes enough to feed my family of 2 adults and 2 young children with some leftover. I typically will use ½ the loaf of bread and store the other ½ in the freezer until the next time I need it. Granny Smiths work very well in this casserole, but this time I used Cortlands. They were also delicious.
More breakfast ideas from Unfinished Mom:
Whole Wheat Peach Muffins
Perfect Boiled Eggs
For more great breakfast recipes, visit Life As Mom.