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Mountain Blackberry Casserole

I cup dark brown sugar, (packed)
1 stick butter
½ cup dark molasses
1 loaf sliced french bread (1 inch slices)
16 oz cream cheese
1 cup sour cream
2 Granny Smith Apples
2 additional Tbsp brown sugar
6 eggs
½ cup chopped pecans, almonds or walnuts
2 cups milk
1 Tbsp vanilla
3 Tbsp water
1 cup of blackberry jam or blackberry syrup
1 pint of fresh or frozen blackberries

Melt butter, molasses, water and sugar on low heat until blended. Turn slices of bread over in mixture, coating both sides and place in greased casserole dish (9x6x2). Pour any extra sauce over bread. Mix sour cream and softened cream cheese until blended and spread over bread. Peel and thinly slice 2 granny smith apples over the bread. Sprinkle with 2 Tbsp. brown sugar and a dash of cinnamon and chopped nuts. Add another layer of french bread and repeat as above except for apples.

Mix eggs, milk and vanilla, and pour over casserole. Dot with butter. Sprinkle blackberries over casserole and pour 1 cup of blackberry syrup or melted jam (to melt: heat in microwave with a Tbsp of water) over all. Bake at 400 for 30 minutes.