Apple French Toast Breakfast Casserole

You may have tried breakfast casseroles in the past, but have you tried one with fresh fruit in the casserole and a drizzle of caramel on top?

This recipe was served at the Stanwood, Washington Ward's August Relief Society activity, and everyone seemed to love it. It's easy to make, can be made the night before serving and can be served hot from the oven or at a warm temperature, so it's great to serve for a crowd or to make for a holiday morning when you want to be enjoying time with family and friends rather than slaving in the kitchen.

By the way, this recipe was gleaned from Salt Lake City's KSL news station. For years the station has shared a recipe segment on its noon news program and its Web site (http://www.ksl.com/index.php?nid=28).  Lots of tasty dishes to try out. Enjoy!

French Apple Christmas Breakfast

3 cups whole milk (or powdered milk equivalent)

1/3 cup packed brown sugar

1/3 cup white sugar

6 eggs (or powdered equivalent)

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

4 medium apples, peeled and thinly sliced

1 cup raisins (optional)

10 slices firm bread (I recommend whole grain white wheat)

Caramel Syrup (see below)

1)      Butter sides and bottom of 9x13 baking pan.

2)      Combine milk, brown sugar and white sugar. Stir to dissolve sugar.

3)      Add eggs, salt, cinnamon, and nutmeg; mix well and set aside.

4)      Peel, core and thinly slice apples. Arrange apples in bottom of prepared baking pan.

5)      Sprinkle raisins over apples.

6)      Tear bread into pieces and place on top apples.

7)      Pour custard over bread. Cover with plastic wrap and refrigerate 8-10 hours or overnight.

8)      Preheat oven to 350 degrees. Remove cover and bake 60-70 minutes or until knife inserted in center comes out clean. Serve warm with caramel syrup.

Notes: This is delicious bread custard, perfect for Christmas morning, or any morning when a special breakfast with little preparation is desired. Serves 12

Caramel Syrup

Ingredients:

1/3 cup packed brown sugar

1/3 cup white sugar

2/3 cup light corn syrup

2/3 cup cream

3 tablespoons milk (only if needed to thin the syrup)

1)      Combine brown sugar, white sugar, corn syrup, and cream in heavy sauce pan. Stirring frequently, bring to a boil.

2)      Reduce heat to simmer and simmer gently 5 minutes.

3)      Remove from heat. Syrup will thicken as it cools.

4)      Stir in vanilla.

5)      When cool stir in milk, one tablespoon at a time, thin to desired consistency.

6)      Serve warm. Store unused syrup in the refrigerator.

For nutritional analysis go to www.UtahDairyCouncil.com