Spiced-apple breakfast casserole
1 hr 20 min
Whip-up this easy take on apple-stuffed French toast for a great weekend breakfast or brunch main, especially on cold winter mornings. Toasted bread bakes to a rich tenderness with all the flavors of sweet cinnamon, vanilla and brown sugar, along with the tartness of tender baked Granny Smith apples. Other apple varieties such as Braeburn and Fuji apples are also good for baking but do not have the tartness of the Granny Smith variety. Serve with some breakfast sausage for a hearty meal or make a simple green salad to enjoy for brunch. Flip the script and try this as your dinnertime dessert warm and topped with a small dollop of frozen yogurt. Kids will love the sweet tender apples in a custard-like setting.
Reduced-calorie whole wheat bread
12 slice(s), cubed
Granny Smith apple(s)
5 large, peeled and thinly sliced
Unpacked light brown sugar
¼ cup(s), divided
2 tsp, divided
Regular liquid egg substitute
Fat free skim milk
⅛ tsp, or to taste
1 pinch(es), or to taste
- 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.