This breakfast casserole can be baked immediately or covered with plastic wrap and put in the fridge overnight. The leftovers are great reheated also.
3 large green apples
1/2 cup butter
1/2 cup brown sugar
2 tablespoons water
12 oz softened cream cheese
1 large egg
1/4 cup granulated sugar
12 slices firm, good quality bread
8 large eggs
2 cups milk or half and half
2 tablespoons vanilla
2 teaspoons cinnamon
1/8 teaspoon nutmeg
Set the rack in the middle of the oven and preheat to 350 degrees. Butter a 9 by 13 inch baking pan.
- Core, peel, and thinly slice the apples. Melt the butter in a large saucepan and sprinkle the brown sugar over butter. Add 2 tablespoons water to pan. Add the apples and cook over medium heat, stirring often for 2 to 3 minutes or until the apples are just beginning to become tender. Set aside to cool.
- Beat the cream cheese until soft. Add the single egg and granulated sugar and beat until smooth. Set aside.
- Cut the bread slices into fourths, cutting corner to corner so that you have triangles. Lay the cut slices in the buttered pan.
- Whisk the eight eggs and milk until well combined. Add the vanilla, cinnamon, and nutmeg.
- Pour the egg mixture over the bread, being sure to cover all of the bread with the mixture. Allow to sit for 20 minutes while apples are cooling.
- Spread cream cheese mixture over bread, sealing to the edges. Pour the apple mixture over the top evenly spreading the juices over apples.
- Bake for 40 minutes or until done. You may need to put a cookie sheet under the pan to catch any overflow.