Apple Cinnamon French Toast Casserole
Ingredients
The base
-
8
slices
day-old French, sourdough, or challah bread
-
5
large
eggs
-
1 ¼
cups
unsweetened vanilla almond milk
-
2
teaspoons
pure vanilla extract
-
1
teaspoon
almond extract
The apples
-
5
medium
Granny Smith apples, sliced thinly
-
¼
cup
butter or coconut oil
The sweeteners and spices
-
6
tablespoons
pure maple syrup, divided
-
2
teaspoons
cinnamon, divided
For garnish
-
to taste
pomegranate arils
Instructions
- Preheat the oven to 375°F and prepare a large baking dish with cooking spray.
- Melt coconut oil, 4 tablespoons of maple syrup, and 1 teaspoon of cinnamon in a skillet over medium-low heat, then add the sliced apples and cook covered for 10 minutes.
- Pour the cooked apple mixture into the prepared baking dish.
- In a bowl, whisk the eggs until foamy, then add almond milk, remaining maple syrup, vanilla extract, almond extract, and remaining cinnamon, whisking until smooth.
- Dip each slice of bread in the egg mixture and arrange them in two overlapping rows on top of the apples.
- Pour the remaining egg mixture over the bread and press down to ensure absorption.
- Bake for 35 minutes, or refrigerate overnight and bake in the morning after letting it sit at room temperature.
- Allow the casserole to rest for 10 minutes before flipping it onto a serving platter so the apples are on top.
- Garnish with pomegranate arils and serve.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
300mg
Cholesterol
200mg
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