Apple French Toast Casserole

Here's another make-it-the-night-before breakfast casserole. You don't need syrup with this one. Prep time does not include refrigerating overnight.

Melt the butter in a large skillet and add apples.

Cook and stir for 5 minutes.

Add brown sugar , water , and cinnamon and continue to cook and stir for 10 minutes until apples are tender.

Spoon mixture into 13x9 baking dish.

Cover apples with bread slices , making sure to cover the entire surface.

Trim the bread to fit if you must.

Beat eggs until foamy , then beat in milk and vanilla.

Pour egg mixture over the bread slices.

Cover the dish with plastic wrap and refrigerate overnight.

In the morning , remove the dish from the refrigerator and let it stand while oven is preheated to 375 f.

Bake uncovered for 35 minutes , or until bread is golden and firm.

Let sit 10 minutes before serving.

To serve on a platter , run a knife around the edges of the casserole , place platter on top of casserole , and carefully flip.

To serve individually , use a spatula to remove serving , place serving plate on top of serving and carefully flip so apple side is up.

butter, apples, brown sugar, water, cinnamon, italian bread, eggs, milk, vanilla extract