Why should savoury dishes have all the casserole fun? This French toast casserole is the king of #uglydelicious brunches. It’s a great way to use up stale bread and is a brilliant prepare-ahead brunch. You can have the casserole sitting in the fridge the night before, ready to pop in the oven. Make small casseroles for one or two, or make big tray-bakes to feed a crowd.
The sweetness of the apple means it’s easy to keep this one sugar-free but you can always dust it with icing sugar or drizzle with maple syrup or honey if you need a sweet start to the day.
This recipe is based on the one in Bake Until Bubbly: The Ultimate Casserole Cookbook by Clifford A. Wright – it’s a fabulous tome.
Serves: 2 Time: 40 minutes
Ingredients
- butter, to grease casserole
- 3 thick slices stale bread, crusts removed
- 100 grams cream cheese, chopped
- 1 apple, peeled and cut into 2cm cubes
- 3 eggs
- 1/2 cup milk
- 1 tsp ground cinnamon
- maple syrup, honey, yoghurt or cream, to serve, optional
- icing sugar, to dust, optional
Method
- Preheat oven to 180°C, fan forced. Butter a small casserole dish (15cm diameter) or small cake tin (12cm diameter) or double quantities and use larger vessels.
- Scatter half the bread cubes over base of tin, ensuring it’s covered.
- Top with cream cheese and apple.
- Cover with remaining bread.
- Whisk eggs, milk and cinnamon in a bowl, then pour over casserole. Press down on bread to ensure all is covered with egg mixture.
- Bake for 20-30 minutes or until top is golden and crisp.
- Serve directly from casserole, or upturn onto a serving plate and cut like a cake, using a very sharp knife. Serve with maple syrup or honey and yoghurt or cream, if desired.
Tips
- Make the day before, ready to bake the next day.
Variation
- Use pear or berries instead of apple.
