1. |
Whisk milk, egg whites, honey, vanilla and in a large bowl. |
2. |
Trim crusts off 8 bread slices and set aside. Cut the crusts and the remaining bread into 1" pieces. Toss the cut bread with dried apples, raisins, cinnamon and nutmeg in a large bowl. |
3. |
Coat a 9x13" baking dish with cooking spray. Transfer the bread mixture to the pan. Lay the reserved crustless slices evenly over the top of the casserole, trimming to fit. |
4. |
Whisk the milk mixture one more time, then pour evenly over the bread. Press the bread down with the back of a wooden spoon, making sure it’s evenly moist. Cover with parchment paper, then foil, and refrigerate for at least 8 hours or up to 24 hours. |
5. |
Preheat oven to 350 °F (175 °C). |
6. |
Bake the casserole, covered, for 40 minutes. Uncover and continue baking until puffed, set and lightly browned, about 20 minutes more. |
7. |
Let stand for 10 minutes; dust with confectioners’ sugar and serve. |
8. |
Note: recipe from Eating Well magazine. You might need to make this ahead the night before, and refrigerate. |