This week’s swap theme was Breakfast, which is great since I’m always looking for new ideas. Usually, I’m more of a savory flavor kind of girl, much preferring omelettes and benedicts over pancakes and waffles. But there is always a time and place for the sweet stuff and this dish hit the spot.
I made a double batch in order to have a pan to freeze for later (the recipe below reflects just one pan). I’m looking forward to pulling out the extra one the morning after Thanksgiving!
- 1 Cup Brown Sugar
- 1/2 Cup (1 stick) Butter, melted
- 3 tsp. Cinnamon
- 3 Apples, peeled, cored and finely diced (I used Golden Delicious)
- 1/2 Cup Dried Cranberries
- 1 Loaf Hawaiian Bread, torn into pieces
- 6 Eggs
- 1 1/2 Cups Milk
- 1 Tbsp. Vanilla
In a 9x13 baking pan, combine brown sugar, butter and 1 tsp. cinnamon. Add the diced apples and cranberries and toss to coat. Spread the mixture evenly across the bottom of the pan. Arrange torn bread pieces on top.
In a medium bowl, whisk together the eggs, milk, vanilla and remaining 2 tsp. cinnamon. Pour over the bread, making sure it is completely soaked.
Cover with foil and refrigerate overnight.
When ready to bake, preheat oven to 375. Bake covered for 40-50 minutes. Uncover and bake an additional 5 minutes. Allow to cool 5 minutes before serving.
As seen on So Tasty, So Yummy