Ingredients
1/2
cup granulated sugar
1 1/2
teaspoons ground cinnamon
3
tablespoons butter
4
heaping cups diced apples (4 to 5 apples)
8
cups cubed bread
2
cups half-and-half
1
cup whole milk
8
eggs
2
teaspoons vanilla
1/2
cup powdered sugar
1/2
teaspoon ground cinnamon
2
tablespoons milk
Preparation
In small bowl, mix granulated sugar and 1 1/2 teaspoons cinnamon with whisk.
Heat 10-inch skillet over medium-high heat; melt butter in skillet. Add apples and half of the cinnamon-sugar; stir to coat. Cook about 10 minutes or until apples are tender.
Butter 13x9-inch (3-quart) glass baking dish; spread half of the bread in bottom. Top with half of the apple mixture; repeat.
In bowl, beat half-and-half, milk, eggs, vanilla and remaining cinnamon-sugar with whisk. Pour mixture over bread and apples, pressing down with spoon so everything gets soaked. Cover and refrigerate at least 1 hour but no longer than 12 hours to allow bread to soak up custard.
Remove from refrigerator. Heat oven to 350°F. Bake about 40 minutes or until edges and top of bread are golden and casserole has puffed up a bit. Cool on rack 15 minutes before serving.
In small bowl, beat glaze ingredients with whisk. Drizzle over casserole.
