I am a brunch lover which you probably already knew from the number of recipes in my cookbooks and here on the blog. The first thing you eat truly sets the stage for the day so why not make it something that is nourishing to the core and absolutely delicious. You can and should have both!
Meet your new favourite recipe: Baked Apple French Toast. This recipe is everything you wish it could be! It has a spongy eggy texture on the bottom just like French Toast and a crunchy top. Combined with a natural sweetness from the apples and raisins it's a perfect match of textures and flavours. You're in charge of whether you make it sweeter by adding maple syrup before you serve it.
It's a healthy French Toast!
French toast is all about the bread though right?! The bread I’m using to make this delicious and nourishing breakfast or dessert is Stonemill’s Sourdough Multigrain Rye which is naturally fermented bread!
It’s an amazing choice for this recipe because…
- There is NOTHING artificial in the bread, no preservatives, no flavours or colouring
- It is traditionally prepared and naturally fermented which allows the flavour to develop over time creating flavourful and wholesome bread
- It is a great source of iron and fibre
- No GMOs, no added dairy or soy
This unique take on traditional French toast is perfect for breakfasts and brunches or desserts! Simply add all the ingredients to a baking dish and pop it in the oven for a no-fuss, delicious recipe that will knock everyone’s socks off!
Here's the recipe:
Breakfast & Brunch
Baked Apple French Toast
Print
Ingredients
- 1 loaf Stonemill Multigrain Rye, cut or torn into ½ inch pieces
- 4-5 apples, chopped
- 1/2 cup chopped walnuts
- 1/4 cup raisins or dried cranberries
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 cups non-dairy milk
- 1 tsp vanilla extract
- 8 large eggs
- 3-4 tbsp maple syrup
- 1/2 cup oats
- 3 tbsp coconut sugar
- Optional: 1 can of coconut whipping cream
Instructions
- Preheat oven to 350C (180F). In a large baking dish, evenly spread bread pieces.
- Top with apples, walnuts and cranberries. Sprinkle with cinnamon and nutmeg. In bowl, combine milk, vanilla and eggs.
- Pour this mixture over top of the ingredients in the baking dish. Drizzle with maple syrup and sprinkle with oats and coconut sugar.
- Bake for 25-30 minutes. Remove from oven. Spoon into dish and top with coconut whipping cream.
- Refrigerate any leftovers and reheat in the oven for 10 minutes before serving.
I highly encourage you to take the extra step and make the Coconut Whipped Cream because it adds a creamy texture and healthy fats.
Enjoy!
Joy xo
PS. This post is sponsored by Stonemill Bakehouse but all opinions are my own. :)
OMG! Thank you Joy! I saw you making this recipe on IG last week and then was madly searching for the recipe this past weekend. So imagine my surprise when this recipe showed up in my inbox this morning! It looks and sounds delish! I can't wait to try it this weekend!! :) Thank you for all of your wonderful, healthy recipes. xo
ReplySo happy to hear you found it! Enjoy!
This was a huge hit. My entire family Ioved it. I am not a baker and it was super easy. I made it for brunch, I am making it this weekend for dessert. Delicious!!
ReplyI'm thrilled to hear your family loved it!!
I made this lovely dush for brunch this thanksgiving weekend and it was a huge fave. Although Icouldn't find the multigrain rye so I used the stonemill Flax and something. It was delish .Thankyou so much again Joy.
ReplyGlad to hear it was a hit Jennifer! Thanks for sharing!
What do you recommend for a gluten free bread?
ReplyLittle Northern Bakery or Thornbury are both great GF brands
Thank you!
ReplyCan it be frozen?
ReplyThe apples would go quite mushy once thawed so I'm not sure this is a great recipe to freeze.
Excellent!! Delicious with the coconut whipping cream. I only had 5 eggs, so reduced the milk to 1
ReplyGlad you enjoyed it!