Description
I received this recipe from a coworker and made it for Easter brunch this year. It was easy to assemble and tasted fantastic. It was an instant hit with my family! I modified the original recipe, using low-fat egg/dairy products.
Ingredients
- cooking spray
- 1 cup light brown sugar
- ½ cup light butter, melted
- 1 teaspoon ground cinnamon
- 3 Granny Smith apples – peeled, cored, and thinly sliced
- ½ cup dried cranberries
- ½ cup chopped pecans
- 1 loaf Italian bread, cut into 1/2-inch slices
- 1 ½ cups egg substitute
- 1 ½ cups skim milk
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
Instructions
- Spray a 9×13-inch casserole dish with cooking spray.
- Mix brown sugar
- butter
- and 1 teaspoon cinnamon in the bottom of the prepared casserole dish. Add apples
- cranberries
- and pecans; toss to coat. Evenly spread apple mixture to cover bottom of dish.
- Arrange bread slices atop apple mixture
- overlapping slightly until apple layer is completely covered.
- Whisk egg substitute
- skim milk
- vanilla extract
- and 2 teaspoons cinnamon in a bowl; evenly pour over bread slices. Cover dish with aluminum foil and refrigerate 4 to 24 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake the covered casserole dish in the preheated oven for 40 minutes. Remove aluminum foil and continue baking until lightly browned and egg mixture is set
- about 5 more minutes. Let cool 5 minutes before serving.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 5 hrs 5 mins
Servings: 8