Baked Apple French Toast

This is a WONDERFUL 'overnight' french toast that can be prepared in the evening & tossed into the oven the next day -- perfect for a holiday morning breakfast!! This version reminds me of caramel apples and autumn!!

Grease a 9 X 13" pan.

Tear/dice up 6 large (or 8 small) croissants or any buttery type of dinner roll.  Lay them in the pan.

Spoon 2 cups chunky applesauce over the cut up bread and sprinkle with 1/2 tsp. cinnamon.

In a mixing bowl, combine all ingredients and whisk together:

6 eggs

2 C. milk

1/3 C. sugar

1 tsp. vanilla

1 tsp. cinnamon

1/8 tsp. ground cloves

1/2 tsp. ground ginger

1/8 tsp. salt

Pour over bread/apple mixture evenly.  Cover tightly and refrigerate at least 4 hours - preferably overnight.

When ready to bake - let sit on the counter for 1/2 hr. to remove chill.

Heat oven to 350º.

While oven is heating prepare topping.

In a small bowl, combine:

6 T. flour

1/2 C. brown sugar

1/2 tsp. cinnamon

and 

CUT in 6 Tblsp. cold butter using a pastry blender (or knives), cutting it in until the mixture resembles coarse crumbs.

Sprinkle the crumbs evenly over the bread in the pan.

Bake loosely covered for 40 minutes.  Remove from oven, uncover and bake another 10-15 min. until topping becomes golden and the center is completely set.

Serve with warm syrup or caramel topping (& chopped, toasted nuts, if desired).  We had ours with Trader Joe's caramel sauce, which was an excellent choice!! This tasted like FALL!!!