Ready in 45 minutes
This is a nice make-ahead breakfast casserole. It combines warm cinnamon apples, which are a family favorite of ours, with french toast ingredients to make a wonderful french toast souffle nice enough to serve guests.
"This taste very good. Think I will add a touch more cinnamon next time. Served it topped with a bit of maple syrup."
Grease a 13 x 9 casserole dish. Roughly chop french bread loaf into bite sized pieces and put aside. Roughly chop apples into bite size pieces and place in a mixing bowl. Add brown sugar and cinnamon to apples and stir or toss well to coat all apple pieces.
Start layering pan with half of the bread pieces, then half of the chopped spiced apples, remainder of bread pieces and remainder of apples.
In a standing mixer, beat softened cream cheese until completely smooth. Add eggs, 1 at a time, mixing well between each addition. Add the milk, half and half, Maple syrup and vanilla and beat until smooth, making sure to scrape down sides of bowl occasionally. Pour this cream cheese mixture over the casserole dish, evenly covering all areas. Cover and refrigerate at least 6 hours, or up to 24 hours .
When ready to bake, take casserole out and let sit out on counter for 30 minutes to bring back to room temperature. Preheat oven to 350 deg F. Bake uncovered for 50-55 minutes, or until it sets, the apples are soft, and it begins to turn a golden brown. Once cooked, let sit out for 10 minutes before slicing.
Serve on its own or with maple syrup on the side, if desired.