Fresh fall flavors: Cran-Apple French toast casserole

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Chef Mark Bailey knows exactly how to start your day off right. Your breakfast will never be the same again after trying these two delicious morning meals. You will find these recipes and much more in his his cookbook, Cooking In Boxers with Chef Bailey 50 Ways To Keep Your Mate In Bed.

 

 

Cranberry Apple French Toast Casserole 

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Ingredients

  • 6 eggs, lightly beaten
  • 1 cup milk
  • 1 cup apple juice
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 1/2 cup cranberry-apple butter or favorite preserves
  • 1 lb. loaf challah bread or brioche, cut into 1-inch thick slices (discard the ends)
  • 1/2 cup butter, softened
  • 3 cups oats
  • 1/2 cup packed brown sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 1/2 cup walnuts, chopped
  • 1/2 cup cranberries
  • 2 apples-peeled and chopped into really small chunks

Instructions:

  1. Grease a 9×13 pan by lightly spraying the sides and bottom.
  2. Mix the eggs, milk, apple juice, vanilla, and salt. Set aside.
  3. Spread a thin layer of the preserves on one side of each slice of bread. 
  4. Arrange the slices jam side up in the baking dish, overlapping slightly if necessary.
  5. Pour egg mixture over the bread and gently press the bread into the custard.
  6. Cover tightly with foil and refrigerate for 4-18 hours.
  7. In a large bowl, combine the butter, oats, brown sugar, cinnamon, vanilla, salt, and nuts.
  8. Cover the bowl and refrigerate until ready to bake the French toast.
  9. Preheat the oven to 350 degrees.
  10. Uncover the egg/bread mixture and press down on the bread to absorb any custard on the bottom of the dish.
  11. Scatter the topping on the dish, sprinkle with
  12. cranberries, recover with foil, and bake for 30 minutes.
  13. Remove the foil and bake for another 15-20 minutes, until puffy and golden brown.
  14. Let cool for 10 minutes before serving.

Serve with syrup, powdered sugar, or more preserves.

Pumpkin Pie Oatmeal

Ingredients:

  • 1/3 cup old-fashioned rolled oats
  • 1/3 cup pumpkin puree
  • 1/3 cup milk
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon pure maple syrup
  • Toppings: chopped pecans, pure maple syrup

Instructions:

  1. Place all the ingredients except toppings in a jar or other container with a tightly fitting lid and give them a good stir.
  2. Cover and refrigerate overnight or at least 5 hours.
  3. In the morning, add additional milk to achieve the desired consistency, add the toppings.

 

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