This is a staple at our house during the holiday season. It is basically a French toast breakfast casserole using Apple Fritters from our local Daylight Donuts shop. I adapted this from a French toast bread pudding recipe.
6 Apple Fritters (purchased a couple of days in advance, crumbled and left our to get stale)
4 large eggs
2 ½ cups whole milk (whole is better, but you can use what ever you like)
1 tablespoon freshly grated orange zest
1 teaspoon pure vanilla extract
½ teaspoon cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
Caramel sauce or maple syrup for serving (optional)
Confectioners sugar and berries for serving (optional)
- As noted in the ingredients section, it is best for the apple fritters to be a couple of days old and crumbled and left out to get stale. The night before serving, lightly spray a 9” x 12” casserole dish with nonstick spray and spread the crumbled apple fritter in the casserole dish.
- Also, the night before, in a medium bowl, whisk in the eggs, milk, orange zest, vanilla, cinnamon, nutmeg and salt and pour over the apple fritters. Cover the casserole dish with plastic wrap and place in the refrigerator overnight (tip: the fritters tend to float, so I place another casserole dish on top to make sure the egg and milk mixture is fully absorbed).
- The morning of serving, preheat the oven to 350 degrees. Take the casserole out of the refrigerator and let sit for 20 to 30 minutes. Remove the plastic wrap and bake for 45 minutes or until the top is puffed and golden brown. Let cool for 5 to 10 minutes. Dust the top with confectioners’ sugar as desired, then serve with caramel sauce or syrup and fresh berries.
Tips: You can top with chopped pecans or walnuts and/or cinnamon chips for additional flavor. You can also mix in ½ cup of raisins of your choice.