Oven French Toast with Sausage Apples & Cranberries
This is no ordinary oven french toast. It's sweet and savory. Like a cross between an apple french toast and Thanksgiving stuffing. It has pops of cranberry, crunchy toasted pecans and grated sharp cheddar cheese. Serve with maple syrup.
Course Breakfast
Cuisine American
Keyword apples, breakfast casserole, eggs, french toast, italian sausage, strata
In a large skillet over medium high heat, brown the sausage, breaking it up into small bits with the back of a fork. Add the onion and cook until translucent, about 3-4 minutes. Drain most of the excess fat from the pan.
Add apples, sage, and cranberries. Cook for an additional 5-6 minutes or until the apples start to soften and the fresh cranberries start to burst.
Remove the sausage mixture from the heat and stir in the cheese.
Place bread in a large bowl. Add sausage mixture and toss to combine.
In a medium bowl, combine eggs, milk, brown sugar and cinnamon. Whisk together.
Spray a large casserole dish with vegetable spray. Add the sausage mixture. Pour the egg mixture evenly over the sausage. Cover and refrigerate at least 2 hours or overnight.
Preheat the oven to 350 degrees. Cover the casserole with tin foil and place in the oven for 45 minutes. Remove the foil and continue cooking for an additional 30-45 minutes or until set. Allow bread pudding to rest for 10 minutes before serving.