Overnight Apple-Sausage French Toast

Just what I need for a Friday night's dinner:  dinner prepped the night before, no dishes to wash except the pan, and coming home just to put the dinner in the oven. 

Overnight Apple-Sausage French Toast

Serves 9

3/4 pound bulk pork sausage

2 medium apples, peeled and cut into 1/4-inch slices

6 eggs

2-1/2 cups milk

1/3 cup maple syrup

1/2 teaspoon ground nutmeg

18 slices French bread (1/2 inch thick)

In a skillet, cook sausage over medium heat until no longer pink; drain. Remove and set aside. Add apples to the skillet; cover and cook for 3-5 minutes or until tender, stirring occasionally. 

In a bowl, lightly whisk the eggs, milk, syrup and nutmeg until combined. In a greased 9x13-inch baking dish, arrange half of the bread. Top with the sausage, apples and remaining bread. Pour egg mixture over the top. Cover and refrigerate for 8 hours or overnight.

Preheat oven to 350 degrees.  Remove French toast from the refrigerator.  0 minutes before baking. Bake, uncovered, for 45-50 minutes or until eggs are set and bread is golden.