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June 4, 2022
Apple Cranberry Overnight French Toast

By assembling this the night before, this healthy breakfast casserole is chock full of apples, cranberries, and walnuts. This is a wonderful fall breakfast or great for a holiday brunch.


  • 1 pound whole-grain bread, diced into 1 inch pieces
  • 2 cups diced apples, peeled if desired (the peel adds fiber and not peeling saves time!)
  • 1 cup cranberries, fresh or frozen.
  • 8 large eggs or 4 eggs & 1 cup egg substitute (I use the combo)
  • 3 1/2 cups reduced-fat milk
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3 TBS packed brown sugar
  • 1 TBS ground cinnamon
  • 2 TSP vanilla extract
  • 1/4 TSP salt
  • 3/4 cup chopped walnuts


  1. Coat a 9×13 inch baking dish with cooking spray
  2. toss bread, apples, and cranberries in the prepared pan. Whisk eggs in a large bowl. Add milk, butter, brown sugar, cinnamon, vanilla, and salt; whisk to combine. Pour the custard over the bread mixture. Sprinkle with walnuts.
  3. Coat a piece of foil with cooking spray and cover the pan, coated side down. Place another 9×13 inch dish on top as a weight. Refrigerate for at least 8 hours.
  4. Preheat the over to 350º. Remove the top baking dish, leaving the foil in place. Let stand at room temperature while the oven heats.
  5. Bake the casserole, covered for 45 minutes. Uncover and bake until golden, 20-25 minutes more. Let stand for 10 minutes before serving.

You can refrigerate unbaked casserole for up to 1 day.

Fading Memories was created to support family caregivers in a simple, on-demand form. When I was looking for advice on caring for my Mom, I needed this podcast. Since it didn’t exist, I created what I needed!
Jen – pod host

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