Whether you’re planning a big holiday gathering or just trying to feed houseguests in between festive end-of-year activities, you’re going to need recipes that serve at least eight or 10 or 12 rather than the usual four to six.
This easy, make-ahead breakfast is a crowd-pleaser every time! It boasts all the classic cinnamon and vanilla French toast flavors wrapped up into a family-style casserole. Simply prep the night before and bake the next morning for a breakfast that’s full of the flavor you love with minimal effort.
MAKE-AHEAD FRENCH TOAST CASSEROLE
(Makes 10 to 12 servings)
- 1 16-ounce loaf unsliced challah or brioche bread, cut into 1-inch cubes
- 7 large eggs
- 2 ½ cups half-and-half (or equal parts heavy cream and milk)
- ½ cup plus 1 tablespoon granulated or packed light brown sugar, divided use
- Finely grated orange zest from 1 medium orange
- 2 teaspoons ground cinnamon, divided use
- 2 teaspoons pure vanilla extract
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup fresh cranberries (optional)
- 2 to 4 tablespoons finely chopped pecans
- Powdered sugar and fresh berries, for serving
- Pure maple syrup, for serving
Preheat the oven to 350 degrees Fahrenheit. Place the bread cubes on a rimmed baking sheet in a single layer. Bake for 10 minutes to dry bread out (not toast).
Generously grease a 13 x 9-inch baking dish with butter or spray with nonstick cooking spray; add bread cubes to the prepared dish.
Whisk eggs in a large mixing bowl. Add half-and-half, ½ cup sugar, orange zest, 1 teaspoon cinnamon, vanilla extract, nutmeg and salt; whisk to combine. Pour over bread cubes, pressing bread cubes down to submerge in the custard. Sprinkle with cranberries, if using. Wrap tightly in plastic wrap and refrigerate overnight (or for at least 4 hours).
Preheat the oven to 350 degrees Fahrenheit. Remove the plastic from the casserole and allow it to stand at room temperature while the oven preheats. Meanwhile, combine the remaining 1 tablespoon of sugar, remaining teaspoon cinnamon and pecans in a small bowl; sprinkle over the casserole. Cover with aluminum foil.
Bake for 20 minutes. Carefully remove foil and continue baking for an additional 25 to 30 minutes or until puffed and golden. Serve immediately sprinkled with powdered sugar and fresh berries. Serve with maple syrup.
Tightly cover leftovers and store them in the refrigerator for 2 to 3 days. Reheat individual servings in the microwave for about 45 seconds, or reheat in the oven, covered with foil, at 325 degrees F. for 15 minutes or until warmed through.
This Apple Cranberry Slab Pie is perfect for feeding a crowd, making it an excellent choice for the holiday season. The flaky, buttery puff pastry crust, sweet apple filling and tart bursts of fresh cranberries with just a hint of cinnamon make for a delicious and festive fall dessert, sure to delight guests this Thanksgiving.
The best apples for use in baking are Honeycrisp or Braeburn for sweet and Granny Smith for tart. Using a combination in this slab pie adds a more complex flavor to each bite, and they hold their shape and texture when baked.
EASY APPLE CRANBERRY SLAB PIE
(Makes 12 servings)
- 1 17.3-ounce package frozen puff pastry (2 sheets)
- 3 ½ to 4 pounds baking apples, peeled, cored and chopped into ½-inch chunks (about 8 cups)
- 2 tablespoons freshly squeezed lemon juice
- 1 cup fresh or frozen cranberries (do not thaw if frozen)
- ⅔ cup granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon finely grated orange zest
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice or cloves
- Milk, for brushing pastry
- Coarse sugar, for sprinkling pastry
- Vanilla ice cream, for serving
Thaw pastry at room temperature for 40 minutes or until easy to handle.
Preheat the oven to 375 degrees Fahrenheit. Lightly grease a 15x10x1-inch pan.
Place apples in a large bowl; sprinkle with lemon juice and toss to coat. Add cranberries, sugar, flour, cinnamon, orange zest, nutmeg and allspice to bowl; toss to coat.
On a lightly floured work surface, unfold one of the pastry sheets. Roll into a 15×10-inch rectangle. Transfer to the prepared pan. Spread apple mixture over pastry to within 1 inch of the edges.
Unfold the remaining pastry sheet and roll it into a 16×11-inch rectangle. Place over top of filling. Brush the edges of the bottom pastry with milk. Fold over the edges, seal shut, and crimp down. Using a sharp knife, cut several slits in the pastry to vent. Brush lightly with milk and then sprinkle evenly with coarse sugar.
Bake for 50 to 55 minutes or until bubbly and pastry is puffed and golden. If needed, cover the pie loosely with aluminum foil during the last 10 minutes of baking to prevent over-browning. Cool on a wire rack for a few minutes.
Optional Glaze: Combine ½ cup powdered sugar with 1 tablespoon milk and stir until a pourable glaze consistency is reached. Drizzle over pie. Serve topped with ice cream.
Tightly wrap leftovers and store at room temperature for up to 3 days.
Happy Thanksgiving!
Chris Garboski managed the HQ test kitchen at Nestle and produced more than a thousand recipes in her 25 years with the company. Her proudest accomplishment has been raising triplets.
