This week is one of the weeks that I look forward to each year. It’s APPLE WEEK here at RMK.
For years now, I have been doing an apple week in September and a pumpkin week in October. Fall is my favorite season and part of the reason I love the season is because of apple and pumpkin recipes.
I have a good line up of recipes for you this week. I also have all the pumpkin recipes ready for next month and can’t wait to share those too! If you are local, you will get a sneak peak of one of those pumpkin recipes this Tuesday on Good Things Utah. The rest of you will have to wait just a little bit, but trust me it will be worth the wait.
So for today’s apple recipe, we begin the week with a breakfast recipe. I took one of my favorite overnight breakfast casseroles and “autumnized” it. Do you love the new word I created?
It’s a casserole that is already a hit with it’s streusel topping, which was just perfect to pair with apples. It a great way to start a beautiful autumn day and enjoy one of the flavors of Fall.
- 2 apples, peeled and chopped (I like to use Gala)
- 1 loaf of french or Challah bread cut into 1 inch cubes
- 8 eggs
- 2 cups milk
- ½ cup whipping cream
- ½ cup sugar
- ¼ cup brown sugar
- 1½ tsp cinnamon
- 1 Tbsp vanilla
- Streusel topping
- ½ cup flour
- ½ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup cold butter, cubed
- Grease or spray (with non-stick spray) a 9x13 baking dish.
- Place sprinkle apple and bread pieces evenly in the baking dish.
- In a large bowl, whisk together the eggs, milk, cream, sugars, cinnamon, and vanilla until well blended. Pour evenly over the bread, trying to get every piece wet with the batter.
- Cover the pan and place in the fridge overnight (at least 8 hours).
- For the streusel topping - in another bowl or in your food processor, add the flour, brown sugar, cinnamon, and salt. Mix until blended. Then add the butter cubes and pulse in your food processor or cut with a pastry blender until crumbly with pea sized pieces. Cover streusel mixture and refrigerate.
- In the morning, preheat oven to 350. Uncover the 9 x 13 pan and sprinkle the streusel mixture all over the top.
- Bake at 350 degrees for 55 to 60 minutes or until a knife inserted in the center comes out clean.
- Cut into squares and serve warm topped with maple syrup if desired. Serves 12-18.
Recipe adapted from Streusel Topped French Toast Bake recipe.