Spiced-Apple Breakfast Casserole
This recipe is a knock-off of apple-stuffed French toast. It’s wonderful for brunch, especially on cold winter mornings.
- 2 2 2 spray(s)cooking spray
- 12 12 12 slice(s)reduced-calorie whole wheat bread, cubed
- 5 5 5 large Granny Smith apple, peeled and thinly sliced
- 1 1⁄4 1⁄4 cup(s)water
- 1 1⁄4 1⁄4 cup(s)unpacked light brown sugar, divided
- 2 2 2 tsp ground cinnamon, divided
- 3 3 3 cup(s)regular liquid egg substitute
- 1 1⁄ 2cup(s)fat 2cup(s)fat free skim milk
- 1 1 1 tsp vanilla extract
- 1 1⁄8 to tsp table salt, or to taste
- 1 1 to pinch ground nutmeg, or to taste
- 1 1⁄4 1⁄4 cup(s)maple syrup
Adapted from google.com
1 Preheat oven to 350°F. Coat an 8- X 10-inch casserole dish with cooking spray.
Step 2 Place bread cubes on a cookie sheet; toast in oven for 10 minutes.
Step 3 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.
Step 4 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.
Step 5 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.