Prep 30 mins
Cook 55 mins
A prep-ahead casserole recipe that is great for brunch or a holiday breakfast. I found this recipe in the Cooking Light magazine, and it looks delicious. I can't wait to make it for Thanksgiving morning!
- 2 tablespoons butter
- 2 cups diced granny smith apples (about 2 apples)
- 1⁄2 teaspoon ground cinnamon
- 1 dash ground cloves
- 1⁄4 cup packed brown sugar
- 1 lb dinner roll, quartered
- cooking spray
- 1⁄2 cup dried sweetened cranberries (craisins)
- 1 1⁄4 cups apple juice
- 1 1⁄4 cups low-fat milk (1%)
- 3⁄4 cup whole berry cranberry sauce
- 1⁄2 teaspoon grated lemon rind
- 1⁄4 teaspoon ground nutmeg
- 6 large eggs, lightly beaten
- 1⁄4 cup toasted sliced almonds
- Preheat oven to 250.
- Melt butter in large nonstick skillet over medium heat. Add apples, cinnamon, and cloves to pan; cook 10 minutes or until lightly browned, stirring frequently.
- Stir in 2 Tblsp brown sugar; cook 2 minutes or until sugar melts. Remove from heat.
- Place quartered rolls on a jelly roll pan; bake at 250 for 15 minutes. Arrange rolls in a 13x9 baking dish coated with cooking spray. Sprinkle cranberries over rolls; top with apple mixture. Combine apple juice, and the next 5 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour mixture over roll mixture; Sprinkle with remaining 2 Tbsp sugar. Cover and refrigerate overnight.
- Preheat oven to 350.
- Uncover dish, and sprinkle with almonds. Bake at 350 for 55 minutes or until golden.