Honey Crisp Apple Cinnamon French Toast Bake
1 lb round loaf country style bread, cut or torn into 1-inch chunks (day old is best)
3 Honeycrisp apples, thinly sliced, then chopped
1 cup firmly packed brown sugar
1 tablespoon cinnamon
2 cups Kemps Milk
1 cup Kemps Sour Cream
1/4 cup granulated sugar
Powdered sugar, if desired
Maple syrup, if desired
Butter a 13×9-inch baking dish. Add half of the bread. Top with apples.
In medium bowl, mix brown sugar and cinnamon. Sprinkle over apples.
Top with remaining bread.
In large bowl, beat the eggs, milk, sour cream and granulated sugar until smooth. Pour over the bread. Cover and refrigerate overnight.
Heat the oven to 350˚F. Bake uncovered for 40 minutes until golden brown and set. Let stand for 5 minutes.
Sprinkle with powdered sugar. Serve with maple syrup. Refrigerate leftovers.
For a festive flair, sprinkle pomegranate seeds over the top of the baked French toast.