1poundcubed breadcan use wholemeal or white, day old is best
2cupschopped apple
8ounceslow fat cottage cheeseblended until smooth (can also use full fat, but I've never even seen that at my store?)
¼cuprolled oats2 tablespoons flour, 2 tablespoons chopped pecans, 2 tablespoons brown sugar (or maple syrup) and 1.5 tablespoons butter all mixed together (optional for a pretty topping)
Instructions
Make the milk mix: Place the eggs, milk, applesauce, cinnamon, maple syrup, vanilla and salt in a large measuring jug and whisk until smooth.
Layer the casserole: To a lightly greased deep dish 7x11 baking dish (9x13 would work, too, it's just a little flatter and more crispy), add half of the cubed bread. Pour over ⅓ of the milk mixture. Top with the 2 cups chopped apple and then dot with the blended cottage cheese. Add the remaining bread and pour over the remaining milk mixture, making sure all the bread pieces are soaked.
Chill the casserole: Cover the casserole dish and chill the casserole in the fridge for at least 30 minutes, preferably overnight.
Bake the casserole: Once you're ready to bake, preheat the oven to 350°F. Remove the bake from the fridge and uncover. Sprinkle with topping, if you like. Bake for 35-45 minutes, until the top is golden and the bake has set.
Serve: Allow to rest for 5 minutes before dishing out portions. Serve with fresh apple, maple syrup and chopped pecans.
Notes
Although savorynothings.com tries to provide accurate nutritional information, these figures should be considered estimates. Factors like brands, product types, natural fluctuations in fresh produce, ingredient swaps and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will savorynothings.com be responsible for any loss or damage resulting for your reliance on nutritional information.