Spiced-Apple Breakfast Casserole
- Total Time
This recipe is a knock-off of apple-stuffed French toast. It’s wonderful for brunch, especially on cold winter mornings.
cooking spray2 spray(s)
reduced-calorie whole wheat bread12 slice(s), cubed
Granny Smith apple5 large, peeled and thinly sliced
unpacked light brown sugar¼ cup(s), divided
ground cinnamon2 tsp, divided
regular liquid egg substitute3 cup(s)
fat free skim milk½ cup(s)
vanilla extract1 tsp
table salt⅛ tsp, or to taste
ground nutmeg1 pinch, or to taste
maple syrup¼ cup(s)
- Preheat oven to 350°F. Coat an 8- X 10-inch casserole dish with cooking spray.
- Place bread cubes on a cookie sheet; toast in oven for 10 minutes.
- While bread toasts, coat a large nonstick skillet with cooking spray; add apples and sauté until slightly softened, about 3 to 5 minutes. Add water, 1 tablespoon sugar and 1 teaspoon cinnamon; cook on high, stirring frequently, until apple slices are softened and starting to brown.
- In a large bowl, whisk together egg substitute, milk, remaining 3 tablespoons sugar, remaining teaspoon cinnamon, vanilla extract, salt and nutmeg. Add toasted bread cubes and sautéed apples to egg mixture; stir well to coat and then pour into prepared casserole dish.
- Bake casserole, covered with aluminum foil, for 30 minutes. Remove foil and cook until eggs are set and top begins to brown, about 15 to 20 minutes more. Slice into 8 pieces and serve drizzled with syrup. Yields 1 piece and 1 1/2 teaspoons syrup per serving.