FRENCH TOAST CASSEROLE

I don't normally make anything for breakfast on Sunday morning. Sundays are so busy for us. My Honey leaves early for prayer time. And my girls and I all have Sunday school bus routes, so we are up bright and early getting ready to leave on those. We are usually up and out the door by 8:00 a.m. on Sunday morning. But I just couldn't resist this recipe. My girls were home for the weekend from college and had brought one of their room mates with them, and I whipped this up Saturday night for the next morning. Wow oh WOW is this ever good! And I love anything that you can mix up the night before! You HAVE to give this one a try! SO easy.

FRENCH TOAST CASSEROLE

12 slices Texas toast, cubed
6 - 8 egges, beaten
1 c. milk
4 apples, cored, peeled, and chopped
1/2 stick butter
1/3 c. maple syrup
2 tsp. cinnamon
1/3 c. chopped pecans
Garnish: powdered sugar; additional maple syrup

Cube bread and place in lightly greased 13 x 9 baking pan; set aside. Place eggs in a medium bowl, add milk, whisk until combined. Pour over bread cubes and set aside. In skillet, over medium heat, melt butter, add apples, pecans, syrup and cinnamon and cook until apples are slightly tender. Pour apple mixture over bread cubes. Press down lightly to make sure bread is well soaked. Bake at 375 for 30 to 35 minutes, or until set in center. Sprinkle with powdered sugar; serve with maple syrup. Makes 6 - 8 servings.

This can be mixed up the night before and refrigerated. Just bake 10 minutes longer than directed above.