Recipe by cookiedog
You make this recipe the night before and then cook it the following morning. From TOH Casseroles, Slow Cooker and Soup Cookbook.
Top Review by Julie F
Served this for dinner - a "Breakfast for Dinner" when I didn't have any other ideas. I liked the way it goes together so easily. I made it in the middle of the day and let it sit for about 4 hours before I baked it. It was a little too sweet for my taste, and also a little too soft. I would have liked something crispy mixed in there. It was fun to try and we enjoyed having something a little different.
- 8 cups cubed French bread (1-inch cubes)
- 2 medium tart apples, peeled and chopped
- 1 (8 ounce) package cream cheese, softened
- 3⁄4 cup packed brown sugar
- 1⁄4 cup sugar
- 1 3⁄4 cups milk, divided
- 2 teaspoons vanilla extract, divided
- 1⁄2 cup english toffee bits ro almond brickle chips
- 5 eggs
Directions See How It's Made
- Place half of the bread cubes in a greased 13-inch X9 in X 2inch baking dish; top with apples.
- In a large mixing bowl, beat the cream cheese, sugars, 1/4 cup milk and 1 teaspoons vanilla until smooth; stir in toffee bits. Spread over apples. Top with remaining bread cubes.
- In another bowl, beat the eggs and remaining milk and vanilla until blended; pour over bread. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350F for 35-45 minutes or until a knife inserted near the center comes out clean.