In pursuit of simplicity in the kitchen I’ve started making breakfast casseroles twice a week.  Here’s the one we tried this morning.  Will and I loved it but the children only ate the apples & craisins.  “Because I didn’t really care for the eggy-bread part,” said Sister.  …. Yes, that’s really what she said.  Such the diplomat.

• 1 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 cup butter, melted
• 2 apples - cored and cut into small cubes
• 1/2 cup craisins
• about 3/4 loaf of a French baguette, cut into 1 inch cubes
• 6 eggs, lightly beaten
• 1 1/2 cups milk
• 1 tbsp vanilla extract
• 2 tsp ground cinnamon

Lightly grease a 8 X 11.5 inch (or 2 quart) baking dish. (The original recipe called for a 9×13 inch pan which is much more common but the original recipe also called for another apple and the rest of the baguette neither of which I had.)  In a large bowl, mix together brown sugar and the first tsp of cinnamon.  Mix in melted butter.  Stir in apples and craisins until evenly coated.  Pour into prepared pan.  Arrange bread cubes in an even layer over apples.

In the bowl, whisk together eggs, milk, vanilla and the remaining cinnamon.  Pour over bread, making sure every piece is fully soaked.  Cover with aluminum foil.  (Stop here and refrigerate if you are doing this the night before.)

Preheat oven to 375.  Bake covered for 40 minutes.  Remove cover, and bake 10 minutes more.  Let stand 5 min before serving.  These times may be totally different for you.  Our oven is tempermental and most recipies must be watched rather than timed.

How much does it make?  Oh, I’m so glad you asked.  Here’s what was left after breakfast for four.

Enjoy!