Jackie Mento Recipe

Apple and Sausage French Toast Casserole with Cinnamon Syrup

By Jackie Mento LivesToEat


Recipe Rating:
Serves:
12
Prep Time:
Cook Time:
Cooking Method:
Bake
108 Comments:

Jackie's Story

When my family has reunions we love making breakfast the night before so there is less cleanup to do in the morning. Then the first person up starts the coffee and puts the breakfast casserole in the oven. The sweet smell of french toast and sausage gets everybody up every time!

Blue Ribbon Recipe

Notes from the Test Kitchen:
The aroma from this dish is divine! What a wonderful - and festive - way to start your day.

Ingredients

FRENCH TOAST
1 lb
loaf of challah or french bread, cubed
8 oz
cream cheese, softened
1/3 c
brown sugar, packed
1 1/2 tsp
cinnamon
6
eggs, slightly beaten
2 c
whole milk
1 tsp
pure vanilla extract
1/2 c
seedless raisins
5 oz
dried apples, diced
1
granny smith apple, peeled and chopped
1 lb
breakfast sausage, cooked and crumbled
CINNAMON SYRUP
1 c
brown sugar, packed
3/4 tsp
cinnamon
1/8 tsp
salt
1 c
water
1 Tbsp
corn starch
1 tsp
pure vanilla extract
2 Tbsp
unsalted butter

Directions Step-By-Step

1
Spread cubed bread in a single layer on 2 sheet pans and bake in a 325 degree oven for about 15 minutes. Cool slightly then transfer bread into a greased 9 by 13 inch baking pan.
2
In a large bowl, mix cream cheese, brown sugar and cinnamon. Add eggs, milk, and vanilla.
3
Sprinkle the raisins, dried apples, chopped apple and the sausage over the bread. Now pour the egg mixture over the bread. With a spoon, gently push the bread down until it is soaked.
4
You can bake it now or cover with foil and refrigerate overnight to bake in the morning.
5
If you are baking it in the morning leave the casserole at room temperature while the oven preheats. Bake uncovered at 350 degrees F, for 35 - 45 minutes just until the center is set.
6
While the french toast is baking, prepare the cinnamon syrup. Combine the brown sugar, cinnamon, and salt in a small saucepan. Combine the water and corn starch in a measuring cup then pour into the pan.
7
Cook over medium heat and bring to a rolling boil, stirring often. Remove from heat and add the vanilla extract and butter. It will be the consistency of syrup.
8
When the french toast is out of the oven drizzle some syrup over it and serve the rest on the side. By now everyone has smelled it cooking and they will be ready to eat! Serve hot.

About this Recipe

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy

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108 Comments

user
Tuesday Cooks TuesdayCooks
Dec 14, 2014
FAB-U-LOOS-O !!!
Served this at my annual Cookie Exchange to RAVE reviews .. and lots of second helpings!
The syrup is to die for !! Hats off, Jackie, for a terrific recipe!!!!
(PS - I also found on-line the substitution, if you can't find dried apples, is 4 lbs fresh = 1 pound dried.)
user
Laura Siebrecht Laura_Siebrecht
Feb 15, 2014
Can I make this a week ahead and freeze it
user
Lisa Foote LisaFoote
Feb 15, 2014
This looks just dreamy! And simple to put together, I needed an overnight recipe for when we have company. Thanks so much for posting this!
user
Jan 25, 2014 - amber hilles shared this recipe with discussion group: Hilles vacay
user
Nancy Lewis nancynrs
Nov 19, 2013
This is absolutely wonderful! I haves made this for my crew and they are always asking for it! Thanks for sharing