CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Do I need to tell you that the winner will receive one million dollars? My posting is on hyperdrive since the event is less than a week a day--check back often, because I will be posting recipes like crazy until the big event!
Listen. It's got apples, so it's healthy for breakfast. NO FOLLOW UP QUESTIONS ALLOWED. I like the way Debbie Rowe of Lexington, Kentucky thinks--apple pie in the AM!
Apple Pie Breakfast Bake
Prep Time: 15 Min Total Time: 1 Hr 55 Min Makes: 8 servings
- 2 cans Pillsbury refrigerated crusty French loaf
- 1 cup butter, melted
- 1 can (21 oz) apple pie filling
- 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
- 1 teaspoon apple pie spice
- 1 teaspoon vanilla
- 1 cup maple syrup, warmed
- Heat oven to 350°F. Bake loaves as directed on can; cool 20 minutes. Cut about 1 1/2 French loaves into 1/2-inch cubes to make 7 1/2 cups. Reserve remaining 1/2 loaf for another use. Increase oven temperature to 375°F.
- In 13 x 9-inch (3-quart) glass baking dish, evenly layer melted butter, apple pie filling and bread cubes.
- In medium bowl, stir sweetened condensed milk, apple pie spice and vanilla until well blended. Pour over bread, pushing bread down to absorb liquid.
- Bake 25 to 35 minutes or until deep golden brown and bubbly. Cool 15 minutes. Serve warm with maple syrup.