CINNAMON APPLE BAKE
List of Ingredients
- 1 LOAF OF RHODES WHITE BREAD, BAKED AND SLICED INTO 6 SLICES, DAY OLD
- 8 LARGE EGGS
- 3 1/2 CUPS MILK
- 1 CUP SUGAR DIVIDED
- 1 TEASPOON VANILLA
- 1 TABLESPOON CINNAMON
- 1/4 TEASPOON SALT
- 1 TEASPOON NUTMEG, OPTIONAL
- 6 TO 7 TART APPLES, PEELED, CORED AND SLICED
- 1/4 CUP BUTTER
Instructions
- PREHEAT OVEN TO 350°. LIGHTLY SPRAY A 9 X 13" BAKING PAN.
- PLACE BREAD SLICES IN PAN. SET ASIDE.
- WHISK TOGETHER EGGS, MILK, VANILLA AND 1/2 CUP SUGAR. POUR HALF OF THE LIQUID MIXTURE OVER BREAD.
- ARRANGE APPLE SLICES OVER BREAD AND POUR IN THE REMAINING EGG/MILK MIXTURE.
- MIX THE REMAINING SUGAR WITH CINNAMON AND NUTMEG IF USING AND SPRINKLE OVER THE APPLE SLICES.
- COVER AND REFRIGERATE OVERNIGHT OR FOR 4 HOURS.
- DOT CASSEROLE WITH BUTTER AND BAKE FOR APPROXIMATELY 60 MINUTES OR UNTIL KNIFE INSERTD IN THE MIDDLE COMES OUT CLEAN. COOL FOR 8 MINUTES BEFORE SERVING.
Final Comments
DELICIOUS!
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