A breakfast casserole that tastes and smells like fall.
What’s yummier than that on a September Saturday?
I can’t think of a thing!Print
The perfect fall breakfast casserole. Chopped apples, cinnamon and an easy drizzle to go on top. Enjoy!
- 1 loaf of bread (about 4 cups of cubed pieces), torn into bite-size pieces
- 6 eggs
- 1 ½ cups milk
- 1 cup heavy whipping cream
- 3 tablespoons maple syrup
- 2 tablespoons cinnamon
- 1½ cups diced apples (I used Granny Smith and did not peel)
- a few tablespoons of powdered sugar and milk for the drizzle, optional
- Preheat oven to 350 degrees.
- Arrange bread in a lightly greased 13 x 9 inch baking pan; set aside.
- Beat with a whisk your eggs, milk, whipping cream, maple syrup, and cinnamon in a mixing bowl.
- Next, stir in your chopped apple pieces
- Finally, pour this apple mixture over your bread. Cover and refrigerate overnight or pop in the oven immediately and begin baking (see below).
- The next morning, remove from fridge and pop in the oven and bake 45 to 55 minutes. (Check after about 30 minutes and if it’s getting to brown on top, cover with foil and continue cooking.)
- Remove from oven let stand 5 minutes before serving. (You can quickly whisk together a little powdered sugar and milk to make a glaze to pour over or you can pour a little more maple syrup down on top before serving if you like.)
I used a challah for this recipe but you could use brioche or about 6 croissants too. For my apples, my kids like Granny Smiths, so that’s what we used and I didn’t peel them because I like the color and texture, but of course, you could if you wanted to. The drizzle is totally optional, but we like it because it soaks into the casserole and really makes it taste decadent…like French Toast should!