Baked Cinnamon Apple French Toast

Breakfast is something I never spend enough time on.

When I’m running around in the morning getting ready, I only make time for some Greek yogurt and granola, or whole wheat toast, maybe some eggs if I’m feeling fancy.

And on the weekends, I find the allure of my cozy bed and fluffy pillow far too distracting to wake up early enough to make a time consuming breakfast.

But I might have to make time now.

Because this, my friends, is one delicious dish. The best part? You can make it the night before, eliminating any early morning stumbling around with a sharp knife.

This baked french toast is excellent with maple syrup, especially my favorite bourbon and vanilla infused flavors from my local farmer’s market.

So, if you’re like me, and never make time for breakfast, you might find yourself more willing to brave the mornings when the smell of baked cinnamon apples starts to waft through your home.

Ingredients:

  • 1 loaf thick-crusted bread, preferably a day or two old, sliced
  • 8 eggs
  • 1 cup milk (I used 1/% and it worked perfectly well!)
  • 2 1/2 cups apples, diced
  • 1 1/2 Tbsp. cinnamon, divided
  • 3/4 cup sugar, divided

Directions:

1. Grease a 9×13 inch baking dish and preheat your oven to 350° F.

2. Crack the eggs into a large bowl and whisk to break the yokes. Add the milk and whisk until the mixture is the color of lemon cheesecake.

3. In a separate bowl, combine the diced apples, 1/2 Tbsp., and 1/4 cup sugar, stirring to combine.

4. Layer the bread slices and the apple mixture in your pan, starting with a layer of bread, and ending with a layer of bread. The bread layers will be semi-vertical, as opposed to horizontal (parallel with the bottom of the pan), but not so vertical that they stick out above the top of the pan. You want the eggs to soak into everything and not get too crispy/burn-y on the top.

5. Pour the egg mixture over the bread/apple pan.

6. In another bowl, mix together the remaining cinnamon and sugar to create a topping. Sprinkle the topping over the pan and bake for 45 minutes to an hour, depending on the consistency you like.

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