Overnight Apple Pie French Toast Cassarole
- 1 (16 oz or so) loaf of day-old french or sourdough bread (about 16 slices)
- 5 large eggs
- 1 1/3 cups milk
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1 (approximately 21 ounce) can of apple pie filling (see note)
- 1 cup all purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 1 cup quick cooking oats
Adapted from crazyforcrust.com
1. Spray a 9x13 baking dish with cooking spray. Slice french bread into bite-sized cubes. Place in the bottom of the pan.
2. Whisk eggs, milk, vanilla, granulated sugar, and cinnamon until blended. Pour over bread pieces in pan. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
3. Preheat oven to 350°F.
4. Remove french toast from the refrigerator. Evenly spread pie filling over the top.
5. With a hand or a stand mixer, combine butter, flour, brown sugar, and oats until a crumble forms. It’ll take awhile, especially with a hand mixer. Sprinkle evenly over the top of the casserole.
6. Bake for 33-38 minutes until slightly golden and baked through. Serve warm with powdered sugar, syrup and/or whipped cream.
If you prefer to use fresh apples and not pie filling, follow the apple directions in this recipe: http://www.crazyforcrust.com/2014/05/apple-slab-pie/