Cranberry-Apple French Toast Casserole

• 2 tablespoons butter
• 2 cups diced Granny Smith apple (about 2 apples)
• 1/4 teaspoon ground cinnamon
• Dash of ground cloves
• 1/4 cup packed brown sugar, divided
• 1 pound dinner rolls, quartered
• Cooking spray
• 1/2 cup sweetened dried cranberries
• 1 1/4 cups apple juice
• 1 1/4 cups 1% low-fat milk
• 3/4 cup whole-berry cranberry sauce
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon ground nutmeg
• 6 large eggs, lightly beaten
• 1/4 cup sliced almonds, toasted

1. Preheat oven to 250u0b0.
2. Melt butter in a large nonstick skillet over medium heat. Add apple, cinnamon, and cloves to pan; cook 10 minutes or until lightly browned, stirring frequently. Stir in 2 tablespoons brown sugar; cook 2 minutes or until sugar melts. Remove from heat.
3. Place quartered rolls on a jelly-roll pan; bake at 250u0b0 for 15 minutes. Arrange rolls in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle cranberries evenly over rolls; top with apple mixture. Combine apple juice and the next 5 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over roll mixture; sprinkle with remaining 2 tablespoons sugar. Cover and refrigerate overnight.
4. Preheat oven to 350u0b0.
5. Uncover dish, and sprinkle with almonds. Bake at 350u0b0 for 55 minutes or until golden.

butter, apple, ground cinnamon, ground cloves, brown sugar, dinner rolls, cooking spray, cranberries, apple juice, milk, wholeberry, lemon rind, ground nutmeg, eggs, almonds

Taken from www.myrecipes.com/recipe/cranberry-apple-french-toast-casserole (may not work)