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Cinnamon-Raisin Overnight French Toast


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Rate this recipe 4/5 (3 Votes)


  • Filling:
  • 1 1/2 tbsp. light margarine
  • 5 golden delicious apples, peeled, cored, sliced
  • 1/4 c. packed light brown sugar
  • 3 tbsp. apple brandy or apple juice
  • French toast:
  • 1 loaf (16 oz.) sliced cinnamon raisin bread
  • 2 3/4 c. skim milk
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 6 whole eggs
  • 6 egg whites
  • 1 tbsp. margarine
  • 2 tbsp. sugar



Step 1

To make filling: in medium skillet; melt margarine over medium heat. Add apples and brown sugar; cook 20 minutes or until apples are deep golden, stirring occasionally. Remove from heat; stir in brandy; return to heat and cook 1 minute longer.

To make French toast: Spray 13 x 9-inch baking dish with vegetable oil spray. Arrange half of bread slices, overlapping slightly, in prepared baking dish. In medium bowl, beat milk, salt, cinnamon, eggs and egg whites until well-mixed. Pour half of egg mixture over bread in dish. Reserve 1/4 of apple filling (cover and refrigerate to spoon on casserole after it bakes). Spread remaining filling over bread in even layer. Arrange remaining bread slices over apple layer. Pour remaining egg mixture over bread, pressing bread down with spatula so it absorbs egg mixture. Dot bread with margarine; sprinkle with sugar. Cover and refrigerate overnight. To bake: Heat oven to 325 degrees. Bake casserole, uncovered, for 55 minutes or until knife comes out clean. Reheat reserved apple filling in microwave until heated through. Spoon over baked casserole to serve.

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