French Toast Casserole

French Toast Casserole

2 T butter

1 large apple, coarsely chopped

1/2 cup raisins

1/2 cup walnuts, chopped

1/4 cup sugar

1/2 t cinnamon

1/4 t nutmeg

1 cup sour cream

6 large eggs

1 1/2 cup milk

1/4 cup maple syrup

1/2 whole french bread loaf, cut in 1/2 inch slices

Melt the butter in a medium nonstick skillet over medium-high heat. Sauté the apple chunks until just softened, about 3 minutes, and remove from heat. Stir in the raisins, walnuts, sugar, cinnamon, nutmeg and 1/2 of the sour cream.

In medium bowl, beat the eggs, milk, maple syrup, and remaining 1/2 sour cream. In a buttered 10″ pie plate or 9″ square baking dish layer half the bread; spread apple-sour cream mixture over the bread and then layer with remaining bread. Pour egg-milk mixture over. Cover and chill in refrigerator for 2 to 24 hours.

Bake in a 325 degrees for 50 to 6 minutes, or until set and lightly browned. Let stand 10 minutes before cutting.