Description
Tried this for the first time for a quilt retreat - easy to put together and very yummy! I added more chopped apples; try different varieties like Granny Smith or Honey Crisp.
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Directions
Generously grease a 2-quart casserole with soft butter. Place cubed (I cut each one into quarters) Hawaiian rolls into dish. Combine diced apples with 1 T. sugar and 1 tsp. cinnamon. Toss to coat apples with cinnamon mixture. Sprinkle apples on top of the bread cubes.
Combine eggs and remaining 3 T. sugar. Whisk together to combine, then add half and half, vanilla and salt. Pour mixture evenly over bread. Cover with plastic wrap loosely, then seal the edges. Refrigerate at least 6 hours or as long as 12.
To make the crumble, combine the flour, brown sugar and cinnamon in a medium sized bowl. Stir well and add the softened butter and mix with a fork until large crumbs form. Cover crumbs with plastic wrap and refrigerate until just before baking the French toast.
In the morning, remove the casserole and crumble the crumb mixture over the top. Preheat oven to 350 degrees.
Place casserole on a sheet pan and bake for 30 minutes, then cover loosely with foil and bake another 15-20 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Sprinkle with powdered sugar or serve with maple syrup...or both!
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Ingredients
 1 (14 oz.) pkg. Hawaiian Sweet Rolls
1 large golden delicious apple, peeled, cored and diced
4 T. sugar, divided
1 tsp. cinnamon
6 large eggs
2 cups half and half
1 tsp. vanilla extract
1/4 tsp. salt
Crumble:
1/2 cup flour
1/2 cup brown sugar
5 T. soft butter
1 tsp. cinnamon
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