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!
This french toast casserole is made with all real food ingredients, is lower in sugar than most, full of fiber and other nutrients, and tastes great! Make ahead and freeze instructions included.
- Enough stale whole grain bread, torn into pieces, to fill a 9×13 casserole dish (about 10-12 pieces)
- 2 1/2 cups milk (your choice)
- 2 packets dry Stevia (2 teaspoons) or 8 drops of liquid Stevia (sub: 1/2 cup brown sugar)
- 1 1/2 teaspoons cinnamon
- 2 teaspoons real vanilla extract
- 8 organic eggs
- 1/4 cup real maple syrup
- 2 apples, cored and cut up
- 1/2 cup pumpkin puree (you can double this for more nutrition)
- 1/4 teaspoon sea salt
- 8 tablespoons melted organic butter or coconut oil
- 1/4 cup almond meal or ground flaxseed
- Grease a 9×13 casserole dish or two 8×8 dishes. Fill with the bread pieces.
- Put all other ingredients, except the almond meal/flax, in a high-power blender and blend until smooth. (If you want your apple to be in chunks rather than blended, then just whisk these ingredients together in a mixing bowl until combined.)
- Pour this egg mixture over the top of the bread. Sprinkle the almond meal and/or flax on top for crunch. Ideally, let sit in the refrigerator for 30 minutes or up to 24 hours, but it will work to bake immediately.
- Preheat the oven to 375°F. Bake for about 35 minutes, or until the egg mixture is set and the top is golden.
- To serve, top each serving with more butter and maple syrup or with yogurt and fruit.
Freeze For Later: Follow Steps 1-3. Then, wrap up the casserole tightly with plastic wrap and foil to avoid freezer burn. Store 1-2 months in freezer. Prepare From Frozen: When ready to eat, thaw in the fridge overnight. Remove the plastic wraps and foil. Bake as directed in Step 4. 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 done.
Here’s another baked french toast recipe your family will love!