Author: Cindy Gordon (Vegetarian Mamma)
Caramel Apple French Toast Casserole
8 cups diced gluten-free bread
2 cups Mott’s® Fresh Honey Crisp apples, diced (peels on but deseeded)
2 tablespoons pumpkin pie spice
2 cups milk
1/2 cup gluten-free all purpose flour
1/2 cup brown sugar
1 tablespoon ground cinnamon
1 stick of butter (8 tablespoons)
8 ounce jar of caramel topping
Preheat the oven to 350ºF. Bake diced gluten-free bread cubes for 12 minutes. Place your bread cubes into an oiled 9 x 13 baking dish.
Dice apples but keep peels on. Be sure to deseed. Mix apples with bread cubes.
In a medium bowl, whisk 8 eggs, pumpkin pie spice, and milk. Whisk until smooth and pour over bread cubes and apple mixture.
With a fork combine flour, sugar, cinnamon, and butter. Mash with a fork to create a crumble style topping and place on bread/apple mixture.
Bake casserole for 55 minutes in a 350ºF oven.
Remove from oven, pour jar of caramel on top of casserole, and enjoy!
This dish reheats nicely.