A Supportive Podcast for those Dealing with a loved one with Memory Loss

A Supportive Podcast for those Dealing with a loved one with Memory Loss

Apple-Cranberry Overnight French Toast

Apple-cranberry Overnight French toast
Apple-cranberry Overnight French toast
Great for weekends or holiday brunch!

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
  • 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.