Total Time
1hr 25mins
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!

Ingredients Nutrition

Directions

  1. Preheat oven to 250.
  2. 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.
  3. Stir in 2 Tblsp brown sugar; cook 2 minutes or until sugar melts. Remove from heat.
  4. 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.
  5. Preheat oven to 350.
  6. Uncover dish, and sprinkle with almonds. Bake at 350 for 55 minutes or until golden.

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