Friday, December 2, 2011


I want to share a sinfully delicious breakfast casserole that I made during the Thanksgiving weekend.  It could also be served as desert, so some refer to this as a "breasert".  Whatever you want to call it, it's fantastic and even better if you use homemade bread!  
My sourdough bread recipe makes two loaves so I usually have one or two loaves in the freezer.  This recipe is perfect for that use. It was featured over on Tasty Kitchen and comes via the blog Bake Eat Repeat.  I am all over breakfast dishes that can be made the day before and popped in the oven first thing, without preheating.  That's because I need at least one if not two cups of java before I can think straight.  So, by the time I have had said coffee, the smell of apples swimming in gooey caramel delight and the french toast toasting is heavenly.  I give it 5 stars.  And I will be making this again, very soon.

Apple Bourbon French Toast Casserole
Yield: Serves 5-6
Recipe by

1 cup brown sugar
1/2 cup (1 stick) butter
2 Tablespoons bourbon
3 large apples (I used Honeycrisp), cored, peeled, and sliced
6-8 thick slices day old bread
4 eggs
1 cup milk
1 Tablespoon vanilla extract
1 1/2 tsp. cinnamon
Dash nutmeg

1. In a small pan melt butter and sugar together. Whisk to combine. Cook until slightly thickened. Add bourbon and whisk again. Continue to cook for about 1 minute.
2. Pour butter mixture into a 9" x13" pan. Arrange sliced apples on top.
3. Arrange slices of bread on top of apples.
4. In a large bowl, beat together eggs, milk, vanilla, cinnamon, and nutmeg. Pour mixture over bread.
5. Cover dish and refrigerate over night.** In the morning, place casserole dish in oven. Heat to 350 degrees. Bake for 45 minutes to 1 hour, or until apple slices have softened and bread is golden brown.

**Note: If you are preparing the casserole the morning you are serving it, dip bread slices in egg mixture before putting them in the pan. Pour remaining egg mixture over top of bread slices. Bake at 350 degrees for 40-45 minutes.

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