Overnight Apple Cinnamon French Toast

Easy, delicious, make-ahead french toast.

Overnight Apple Cinnamon French Toast

Categories: Breakfast, Eggs & Cheese, Freezer Recipes, Fruit

3/4 cup butter -- melted
1 cup brown sugar
1 teaspoon ground cinnamon
2 21 oz cans apple pie filling
1 loaf french bread -- cut in 1" cubes
6 eggs
1 1/2 cups milk
1 teaspoon vanilla extract

Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar and cinnamon.

Spread the sugar mixture into the bottom of the prepared pan. Spread the apple pie filling evenly over the sugar mixture. Layer the bread cubes on top of the filling, pressing down as you go. You may have to squeeze some in, but you should be able to use pretty much all of the loaf except the heals.

In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.

In the morning, preheat oven to 350 degrees F (175 degrees C). Place covered pan into the oven and bake at 350 degrees F for 60 to 75 minutes. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the pan onto a serving tray or baking sheet so the apple filling is on top. Serve hot.

FREEZER DIRECTIONS:
PREPARATION: Freeze the components separately in labelled freezer bags,
TO SERVE: Thaw. Bake according to directions above.

Source: www.allrecipes.com
Internet Address: http://allrecipes.com/recipe/overnight-apple-cinnamon-french-toast/detail.aspx

NOTES : The original recipe says, after refrigerating overnight, to place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle 1/2 cup maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize. Also, the original recipe calls for 20 slices white bread instead of 1 loaf of french bread, and 1/2 cup maple syrup as stated above.

JEN'S NOTES: I halved the recipe and made an 8x8, and it turned out really good. I cooked it for 45 minutes covered, removed the foil, then cooked it another 30 minutes uncovered. The middle wasn't cooked as well as would have liked, and it was the crispy sides of the french toast that were really the tastiest. Next time I think I will try removing the foil sooner and maybe even cooking it a bit longer, and maybe even putting it under the broiler for a few minutes. It was very filling - cut it into 6 pieces and 1 piece was enough with a glass of milk. Warmed up some maple syrup since I excluded it from the recipe, but it didn't really need it - it was sweet enough without being too sweet. It cooked up pretty high and the juices were overflowing the pan, so I put a cookie sheet with some foil underneath it so it would not make a mess. I would like to try this with some canned peaches in heavy syrup, drain a little syrup off, and maybe add some nutmeg with the cinnamon. Thought you could also experiment with blueberries, or cherries, or maybe strawberries by pouring the berries into the pan, topping with chunks of cream cheese or maybe cream cheese mixed with a little sugar, then topping with french bread and the egg mixture.