Ingredients
21ozapple pie filling
1tbspbutter
4largeapplessliced
¼cupgranulated sugar
¾tspground cinnamon
15ozloaf vienna
8largeeggs
3cupsmilk
¼cupgranulated sugar
2tsppure vanilla extract
1tspground cinnamon
½cupquick-cooking oats
⅓cupall-purpose flouror plain
⅓cup brown sugarpacked
½tspground cinnamon
⅛tspbaking powder
3tbspbutter(melted (I use light or reduced fat))
½cupconfectionersor icing sugar
1tspmaple syrup
1 ½tbspmilk
Preparation
Heat a medium-sized pot over medium-high heat. Melt butter; add apple slices, sugar, and cinnamon.
Mix through to evenly coat. Cook for 10 to 15 minutes until apples are soft and tender.
Spray a 9×13 dish with nonstick cooking spray. Arrange the diced bread in the baking dish; set aside.
In a medium-sized mixing bowl, whisk together the eggs, milk, sugar, vanilla, and cinnamon.
Pour the egg mixture over the bread. Press bread down into the egg wash to completely soak.
Pour the apple pie filling over the top of the soaked bread.
In a medium-sized bowl, combine the oats, flour, brown sugar, cinnamon, baking powder, and melted butter. .
Mix well using a spatula or your fingertips to soak the butter through the dry ingredients.
Sprinkle evenly over the soaked bread in the baking dish
Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
Preheat oven to 350 degrees F. Remove baking dish from the refrigerator and bring to room temperature for 20 to 30 minutes.
Then bake for 40 to 50 minutes until the crisp is golden browned and the casserole is completely cooked through.
In small bowl, whisk the glaze ingredients. Drizzle over casserole.
Serve warm.
