Ingredients

• 3/4 cup brown sugar
• 1/2 cup unsalted butter
• 3 teaspoons cinnamon
• 3 large tart apples
• 1/2 cup dried, sweetened cranberries
• 1 pound loaf Italian bread
• 6 large eggs
• 1-1/2 cups rice milk, unenriched
• 1 tablespoon vanilla

Preparation

1. Peel, core and thinly slice or chop apples.
2. In a 13” x 9” baking dish, combine brown sugar, melted butter and one teaspoon of the cinnamon. Add apples and cranberries; toss well to coat.
3. Spread apple mixture evenly over bottom of the baking dish.
4. Cut bread into 3/4” slices and arrange on top of apples.
5. Mix eggs, rice milk, vanilla and remaining 2 teaspoons cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover and refrigerate 4 to 24 hours.
6. Preheat oven to 375° F.
7. Bake covered with foil for 30 minutes. Uncover dish and bake 15 minutes or until top starts to brown.
8. Remove dish from oven and let stand for 5 minutes before cutting into 9 servings.
9. Serve warm. Dust top with powdered sugar before serving.

Helpful hints

• 3 large apples yields approximately 4-1/2 cups. Cut into chunks instead of slices if preferred.
• Cut into smaller 1-1/2” x 2” portions for lower calories and carbohydrates.
• Use French bread instead of Italian and trim crust from bread if desired.