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Easy Wholesome Apple Cinnamon Breakfast Casserole

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This Wholesome Apple Cinnamon Breakfast Casserole walks that perfect line between indulgence and something that actually makes you feel good after you eat it. The apples get soft and jammy in the oven, the cinnamon fills your whole kitchen, and the base is hearty enough to keep you full until lunch.

Ingredients

Scale
  • 3 medium apples (Honeycrisp, Fuji, or Granny Smith), peeled, cored, and diced into ½-inch pieces
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil or butter
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg (freshly grated if possible)
  • 6 cups whole wheat or sourdough bread, cut into 1-inch cubes (stale bread works best)
  • 6 large eggs, room temperature
  • 1½ cups milk (whole milk, oat milk, or almond milk)
  • ¼ cup maple syrup (plus more for drizzling)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup chopped pecans or walnuts (optional)
  • 2 tablespoons rolled oats
  • 1 tablespoon coconut sugar or brown sugar
  • Pinch of cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or coconut oil.
  2. Make the apple mixture: Heat a large skillet over medium heat and add the coconut oil or butter. Add diced apples, 2 tablespoons maple syrup, 1 teaspoon cinnamon, and nutmeg. Cook for 5-7 minutes, stirring occasionally, until apples are softened and slightly caramelized. Set aside to cool slightly.
  3. Prepare the bread: If using fresh bread, cube it and toast on a baking sheet in the oven for 5 minutes. If using stale bread, cube directly into a large mixing bowl. You need about 6 cups total.
  4. Whisk the custard: In a medium bowl, whisk eggs until uniform and slightly frothy. Add milk, remaining ¼ cup maple syrup, vanilla, 1 teaspoon cinnamon, and salt. Whisk until well combined.
  5. Layer: Spread half of the bread cubes evenly in the greased baking dish. Spoon half of the sautéed apples over the top. Add remaining bread cubes, then the rest of the apples. Gently press down with a spatula.
  6. Pour the custard: Slowly pour the egg mixture over the entire dish, ensuring all bread is soaked. Press down gently again.
  7. Let it rest: Let the casserole sit for 15 minutes before baking (or refrigerate overnight for a longer soak).
  8. Make the topping: In a small bowl, mix chopped nuts, oats, coconut sugar, and a pinch of cinnamon. Sprinkle evenly over the top.
  9. Bake: Place dish in the preheated oven and bake for 30 minutes. If top browns too quickly, cover loosely with foil. Continue baking for another 10-15 minutes, until center is set and a knife inserted in the middle comes out clean. Top should be golden brown and slightly puffed.
  10. Cool and serve: Let casserole sit for 5-10 minutes before cutting. Drizzle with extra maple syrup if desired.

Notes

For best texture, use day-old bread. If using fresh bread, toast cubes briefly. Let the casserole rest for 15 minutes before baking to allow custard to absorb. For a dairy-free version, use coconut oil and full-fat oat milk. For gluten-free, use sturdy gluten-free bread. The casserole can be assembled the night before and refrigerated. Leftovers keep for up to 4 days in the refrigerator or can be frozen for up to 3 months.

Nutrition

Keywords: apple cinnamon breakfast casserole, wholesome breakfast, apple cinnamon, breakfast casserole, easy breakfast, holiday brunch

Find it online: https://flurpchef.com/easy-wholesome-apple-cinnamon-breakfast-casserole/