APPLE PIE FRENCH TOAST BAKE (CASSEROLE)

INGREDIENTS

APPLE FILLING:
  • 1 can (21 ounce | 595 gram) apple pie filling
OR
  • 1 tablespoon butter
  • 4 large apples, sliced
  • ¼ cup granulated sugar
  • ¾ teaspoons ground cinnamon
FRENCH TOAST BAKE:
  • 1x 450 gram | 15 ounce loaf vienna, french bread or challah, roughly cubed
  • 8 large eggs
  • 3 cups milk
  • ¼ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
CRISP TOPPING (OPTIONAL FOR ADDED CRUNCH):
  • ½ cup quick-cooking oats (or rolled oats for a chewier crumb)
  • ⅓ cup plain | all-purpose flour
  • ⅓ cup packed brown sugar
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon baking powder
  • 3 tablespoons butter, melted (I use light or reduced fat)
FROSTING (OPTIONAL):
  • ½ cup confectioners | icing sugar
  • 1 teaspoon maple syrup
  • 1½ tablespoons milk

DIRECTIONS

FOR APPLE PIE FILLING (If not using Apple Pie Filling):
  1. Heat a medium-sized pot over medium-high heat. Melt butter; add apple slices, sugar and cinnamon; mix through to evenly coat. Cook for 10-15 minutes until apples are soft and tender.
FOR FRENCH TOAST:
  1. Spray a 9×13 dish with nonstick cooking spray. Arrange the diced bread in the baking dish; set aside.
  2. In a medium-sized mixing bowl, whisk together the eggs, milk, sugar (or sweetener), vanilla and cinnamon. Pour the egg mixture over the bread. Press bread down into the egg wash to completely soak.
  3. Pour the apple pie filling over the top of the soaked bread.
FOR THE CRISP TOPPING:
  1. In a medium-sized bowl, combine the oats, flour, brown sugar, cinnamon, baking powder and melted butter. Mix well using a spatula or your fingertips,to soak the butter through the dry ingredients. Sprinkle evenly over the soaked bread in the baking dish.
  2. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
READY TO BAKE:
  1. Preheat oven to 175°C | 350°F. Remove baking dish from the refrigerator and bring to room temperature for 20-30 minutes.
  2. Then bake for 40-50 minutes until the crisp is golden browned and the casserole is completely cooked through.
FOR THE FROSTING:
  1. In small bowl, whisk the glaze ingredients. Drizzle over casserole.
  2. Serve warm.

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