Apple Cinnamon French Toast
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Apple Cinnamon French Toast {Freezer Meal}
This recipe is packed with flavor. The combination of apples and cinnamon is spot on. It’s even been known to taste like a cinnamon roll but has NO added sugar!
Ingredients
- 4 eggs
- 1/4 cup milk
- 3 large apples, cored and roughly chopped (your choice of variety)
- 1/2 teaspoon cinnamon
- 1 teaspoon real vanilla
- a pinch of salt
- 8 whole wheat bread slices (stale is fine)
- Serving suggestion: butter and real maple syrup
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Instructions
- Preheat a large pan or griddle over medium low heat.
- Place egg, milk, apple chunks, cinnamon, vanilla, and salt in a blender or food processor. Blend until smooth. Pour mixture into a shallow dish.
- Grease the pan (I prefer organic butter or coconut oil). When a few water drips sizzle in the pan, it is hot enough to begin.
- Dip bread slices one at a time in the batter, turning them over to get them completely soaked. Give them a minute to really soak in the goodness!
- Cook the battered bread slices for about 2 minutes on each side. The french toast is done when both sides are golden brown and there is no more visible raw egg.
- Serve with butter and real maple syrup.
Notes/Tips
Freezer Meal Instructions:
To Freeze:
Cook french toast as directed on skillet or griddle. Let slices cool completely. Put in freezer safe container or bag and store for up to 3 months.
To Prepare:
Thaw french toast slices overnight in refrigerator or warm slightly in microwave.
To make these quicker could you just use unsweeted applesauce maybe omit the milk?
yes, I think that would work!
I make a whole loaf of regular french toast for my 6 yr old, he won’t eat some of the breakfasts his older sister and I eat. Then I freeze the whole loaf made with pieces of either freezer paper or waxed paper in between so they don’t stick. I can grab out 2 at a time then I toast them in the toaster oven. A perfect quick meal for a pickier little guy.
Thanks for your comment, Lara. That’s what I often do, too, although my kids are older now and tend to eat every last one I make straight from the pan. 😉 But, it’s super smart to freeze for later.