Fall French Toast Casserole

Step 1

Lightly coat a 9x13-inch baking dish with nonstick spray.

Step 2

In a large skillet over medium heat, melt the butter.

Step 3

Add the apples to the melted butter and cook, stirring often, until just tender, about 5 minutes.

Step 4

Add the brown sugar and 1 teaspoon of the cinnamon and stir to combine.

Step 5

Cook until the sugar has dissolved, about 1-2 minutes.

Step 6

Let the apple mixture cool.

Step 7

Place a layer of 1/2 of the bread cubes in the prepared baking dish.

Step 8

Top the bread cubes layer with the cream cheese and 1/2 of the apple mixture in an even layer.

Step 9

Top the apple mixture with the remaining bread cubes and then the remaining apple mixture.

Step 10

In a large glass measuring cup or bowl, add the eggs, the milk, the maple syrup, the vanilla, the salt, and the remaining cinnamon and whisk to combine.

Step 11

Pour the custard mixture evenly over the casserole.

Step 12

Cover the baking dish and refrigerate for at least 2 hours and up to overnight.

Step 13

Transfer the baking dish from the refrigerator and let it stand at room temperature for 30 minutes.

Step 14

Preheat the oven to 350 degrees F.

Step 15

Top the casserole with the pecans.

Step 16

Cover and bake for 30 minutes.

Step 17

Uncover and bake until golden-brown and the center is firm, about 25-30 minutes.

Step 18

Serve garnished with the confectioners' sugar.