Assembled the night before, this healthy breakfast casserole recipe features apples, cranberries and walnuts. Serve with pure maple syrup. Source: EatingWell Magazine, November/December 2017

Carolyn Malcoun
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Ingredients

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Directions

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  • Coat a 9-by-13-inch baking dish with cooking spray.

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  • Toss bread, apples and cranberries in the prepared pan. Whisk eggs in a large bowl. Add milk, butter, brown sugar, cinnamon, vanilla and salt; whisk to combine. Pour the custard over the bread mixture. Sprinkle with walnuts. Coat a piece of foil with cooking spray and cover the pan, coated-side down. Place another 9-by-13-inch baking dish on top as a weight. Refrigerate for at least 8 hours or up to 1 day.

  • Preheat oven to 350 degrees F. Remove the top baking dish, leaving the foil in place. Let stand at room temperature while the oven preheats.

  • Bake the casserole, covered, for 45 minutes. Uncover and bake until golden, 20 to 25 minutes more. Let stand for 10 minutes before serving.

Tips

To make ahead: Refrigerate unbaked casserole for up to 1 day.

Nutrition Facts

397 calories; 22.4 g total fat; 9 g saturated fat; 180 mg cholesterol; 331 mg sodium. 365 mg potassium; 34.7 g carbohydrates; 5.3 g fiber; 15 g sugar; 15.5 g protein; 686 IU vitamin a iu; 3 mg vitamin c; 67 mcg folate; 197 mg calcium; 2 mg iron; 66 mg magnesium; 7 g added sugar;

Reviews (1)

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Rating: 2 stars
02/05/2018
This was flavorless and had a unpleasant texture. If you can't help yourself and want to make it I'd suggest a lot more cinnamon. But honestly I doubt this could be good period. Read More