Cranberry-Apple French Toast

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!

• Ready In: 1 hr 25 mins
• Serves: 12

Ingredients

• 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

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.