Cinnamon Apple Breakfast Casserole
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Cinnamon Apple Breakfast Casserole
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| Servings |
| 123×4 inch square |
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Ingredients
- 2Tablespoons Tablespoons unsalted butter
- 2large apples
- 1.5teaspoon cinnamon
- 12slices 100% whole wheat bread
- 6large eggs
- 1.5cups 2% milk
- 1teaspoon vanilla extract
- 1/2teaspoon nutmeg
- 1/4cup brown sugardivided
- 1/3cup pecanschopped
Instructions
- Wash hands and clean preparation area, rinse apples under cool running water. Preheat your oven to 375 Degrees F.
- Remove the core from the apples and chop into small chunks.
- In a medium saucepan melt the butter.
- Add the apples and toss until all of the apples are coated with butter. Let the apples sit and begin to soften on a medium heat, stir occasionally.
- Add in ground cinnamon and toss. Add 1 Tablespoon brown sugar and add to the apples. This will help the apples brown and soften more. Lower the heat to simmer and set aside after 5 minutes.
- In a medium bowl, whisk eggs and milk together, adding in ground nutmeg and vanilla and remaining brown sugar. Cut the bread into large chunks and add pieces to a baking pan.
- Pour the egg mixture over the bread, letting the bread soak up the egg and milk. Make sure to coat all of the bread.
- Once the apples are done, layer the apples onto the bread and fill all open spaces with apples.
- Cover the casserole and place in the oven and bake for 30 minutes. Remove from oven and sprinkle chopped pecans on top, cook for an additional 10 minutes or until the egg has set and the pecans are aromatic.
Recipe Notes
