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Article posted: 12/22/2013 8:11 AM

French Toast Hash Crumble Casserole

Apples, cheese and potatoes come together for a Christmas morning casserole.

Apples, cheese and potatoes come together for a Christmas morning casserole.

 

Associated Press

Spend Christmas morning under the tree, not at the stove by assembling this breakfast casserole the night before.

Spend Christmas morning under the tree, not at the stove by assembling this breakfast casserole the night before.

 

Associated PRess photos

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9 eggs

23 cup half-and-half

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teaspoon dried thyme

teaspoon salt

teaspoon ground black pepper

8 slices sandwich bread

4 cups (about 1 pound) frozen shredded potatoes

3 large apples, peeled, cored and diced

8 ounces (2 cups) shredded cheese

2 cups all-purpose flour

1 cup rolled oats

1 cup packed brown sugar

1 cup (2 sticks) butter, softened

1 tablespoon cinnamon

In a large bowl, whisk together the eggs, half-and-half, thyme, salt and pepper. Set aside.

Coat a deep 9-by-13-inch baking pan with cooking spray. Arrange 4 slices of the bread in an even layer over the bottom of the pan.

In a large bowl, toss together the potatoes, apples and cheese. Spread the mixture evenly over the bread. Pour half of the egg mixture evenly over the potatoes and apples, pressing it with a fork to help it absorb evenly. Top the potato mixture with the remaining 4 slices of bread. Pour the remaining egg mixture over the bread and press gently with a fork to help it absorb.

In the same bowl used to mix the potatoes and apples, combine the flour, oats, brown sugar, butter and cinnamon. Use your hands to mix the ingredients together until evenly blended. Spread the crumble topping evenly over the bread. Cover tightly with plastic wrap and refrigerate until morning.

When ready to bake, heat the oven to 375 degrees. Uncover the baking dish and bake for 1 hour, or until lightly browned and crisp.

Serves 12.

Nutrition values per serving: 530 calories, 28 g fat (15 g saturated), 57 g carbohydrate, 3 g fiber, 26 g sugar, 15 g protein, 200 mg cholesterol, 350 mg sodium.

J.M. Hirsch, Associated Press food editor

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