Apple Cinnamon Baked French Toast Recipe {Freezer Meal}


Apple Cinnamon Baked French Toast - A healthy, kid-friendly breakfast!

Ever wonder what to do with the heels of bread or crusts that your kids turn their noses up at? How about apples that are about to go bad?

You could make this recipe, if you have time to flip French Toast in a pan. Or…you could turn them into this delicious and healthy make-ahead Apple Cinnamon Baked French Toast that makes great leftovers. Did I mention this recipe only takes a few minutes to throw together the night before and you’ll only dirty up your blender and a casserole dish? Apple Cinnamon Baked French Toast speaks my language!

To make this healthy, I used a few tricks of my trade (like this one). I snuck in nutrition-packed real food pantry staples (almond meal, flaxseed, pumpkin puree, cinnamon) plus refrigerator staples (eggs and milk). To cut back on processed sugar, I used a little Stevia powder (an all-natural herbal sweetener sold as Truvia) and a little real maple syrup (look for Grade B, since it is the healthiest). These power-packed foods and tricks helped transform some old bread and apples into a cheap, real food breakfast casserole for the masses.

My kids came back again and again for more. It’s a crowd-pleaser and a mom-pleaser because I know what’s actually in it!

Apple Cinnamon Baked French Toast
 
Prep time
Cook time
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How about a breakfast that only takes a few minutes to throw together the night before and only dirties up your blender and one casserole dish? Apple Cinnamon Baked French Toast speaks my language!
Author:
Serves: 8-10
Ingredients
  • Enough whole grain bread, torn into pieces, to fill a 9x13 (about 10-12 pieces)
  • 2½ cups milk (I used almond milk)
  • 2 packets dry Stevia (2 teaspoons) or 8 drops of liquid Stevia
  • 1½ teaspoons cinnamon
  • 2 teaspoons real vanilla extract
  • 8 organic eggs
  • ¼ cup real maple syrup
  • 2 apples, cored and cut up
  • ½ cup pumpkin puree (I usually double this and it's delicious.)
  • ¼ teaspoon sea salt
  • 8 tablespoons organic butter or coconut oil, melted
  • ¼ cup almond meal or ground flaxseed
Instructions
  1. Grease 9x13 pan or two 8x8 pans. Fill with bread pieces.
  2. Put all other ingredients, except the almond meal/flax, in a high-power blender and blend until smooth.
  3. Pour egg mixture over the top of the bread. Sprinkle the almond meal and/or flax on top for crunch.
  4. Ideally, let sit in the refrigerator for 30 minutes or up to 24 hours, but it will work to bake immediately.
  5. Bake at 375 degrees for about 35 minutes, or until the egg mixture is set and top is golden.
  6. To serve, top with more butter and maple syrup or with yogurt and fruit.
Notes
Freezer Meal Instructions:
To Freeze:
Prepare french toast as directions state. Be sure to wrap it up tightly with plastic wrap and foil to avoid freezer burn. Store 1-2 months in freezer.
To Prepare:
When ready to eat, thaw in the fridge overnight. Bake at 375 degrees until warmed through and golden brown on top (about 35 minutes). It may take longer to bake if you don’t thaw it completely. So keep an eye on the top. If it starts to get too brown, cover with foil until the casserole is heated through.




Comments

  1. Tracey says

    So we LOVED this recipe. I had to bake mine an hr. I added 1/4 tsp nutmeg to it. Have you frozen this before? I frequently make your baked oatmeal recipes and freeze them before baking…how do you think this one would do freezing before baking?? Thanks

    • Rachel says

      Glad you liked it! Wow, yours took a long time to bake. Just goes to show the difference in ovens, types of bread, etc I guess. I have frozen baked french toast many times. Freeze before you bake it and then thaw before baking.

      • Tracey says

        thanks so much!! I love freezer cooking and have all the ingredients on hand to make a pan of this today. Mine may have taken an hr b/c I used a 9×13 pan.

  2. Liz says

    Rachel, I just snuck down to the kitchen, assembled this, and put it in the fridge. I’m going to get up early and pop it in the oven for a surprise breakfast for my husband’s birthday tomorrow! I can’t believe he didn’t ask me what the blender noise was all about…..oblivious. I didn’t have Stevia so I used 2T of date sugar. I can’t wait to taste it…I’ll let you know how he liked it!

    • Rachel says

      I love this! I hope he likes it!

      • Liz says

        He liked it! Since it’s just the two of us, I cut the recipe in half and used an 8×8 pan. Mine didn’t turn out as fluffy-looking as in your photo, but it was tasty! My husband is more of a purist and ate his as is with a little fruit on top. I put fruit over mine but also drizzled a little syrup on top – mmm :-). Next time I’ll be tempted to leave the apples in chunks and not puree them with the rest of the egg mixture. That may give it a more interesting texture.

  3. Jaclyn McCullough says

    HI! I am making this as a freeze ahead recipe before my baby comes. Do I cook it first and then freeze it, or freeze it before cooking it? Thank you!

    • Rachel says

      Sorry that I haven’t added Freezer Meal Instructions to this one yet. Put it together and freeze it before you bake it. Be sure to wrap it up tightly with plastic wrap and foil to avoid freezer burn. When ready to eat it, thaw in the fridge overnight and bake until warmed through and golden brown on top. It may take longer to bake if you don’t thaw it completely. So keep an eye on the top. If it starts to get too brown, cover with foil until the casserole is heated through.

  4. Nicole says

    Anyone used honey instead of Stevia? How much honey?

  5. Mon says

    I buy Stevia in a big bag. How much does 2 packets of Stevia equal in measurements. Ex ? Tablespoons?

    • Rachel says

      Great question! It’s about a teaspoon per packet.

  6. Krystal says

    Hi Rachel! I made this last night and the flavor was great, but the middle was kind of gooey. I followed the instructions verbatim so I was convinced that it was supposed to be that way, but now Im wondering if it is supposed to be bouncy and fluffy through and through? What was the consistency of the middle of yours? Thanks!

    • Rachel says

      Hmm, I think ours is a little gooey (not a lot gooey) in the middle too. I actually prefer it that way, so the edges don’t get overdone. But if you’re not a fan of that, you could certainly bake it a few minutes longer.

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