That Shiksa Can Bake – Baked Apple French Toast
Nikki is on a roll with breakfast! Last night she devised a plan to surprise me with baked french toast, and got to work while I was taking a nap. Sneaky devil that Nicole, I am going to have to watch her more closely.
Some coffee with cinnamon and freshly squeezed grapefruit juice from her new juicer rounded out breakfast.
This recipe is ideal to serve to overnight guests since it scales well and most of it can be prepared ahead of time. Another benefit is the lack of butter, so it is also a little less calorie dense than your run of the mill french toast recipe.
When we eventually open up our bed and breakfast, we’ll be serving baked french toast often.
Makes 4 large pieces
- 1 1/2 cups nonfat milk
- 1 cup egg whites
- 1 tbl honey
- 1 tsp vanilla extract
- pinch of kosher salt
- 9 slices whole wheat bread
- 1 large green apple, chopped (crunchy)or a handful of dried apples (soft) depending on how you like your apples
- 1/2 cup raisins
- 1 1/2 tsp cinnamon
- 1 tsp ground nutmeg
- 1 tsp confectioners’ sugar
- Whisk milk, egg whites, honey, vanilla and salt in a large bowl
- Cut bread into 1 inch pieces
- Toss bread with apples, raisins, cinnamon and nutmeg
- Coat 9 inch square baking tray with non-stick spray
- Place bread into pan
- Quickly whisk liquid and pour over the bread
- Cover with parchment paper, and foil
- Preheat over to 350 degrees
- Bake covered for 40 minutes, uncovered for 20 minutes
- Place under broiler for a few minutes to crisp the top. You need to watch this step carefully in order to prevent burning
- Cool for 15 minutes
- Sprinkle confectioners’ sugar, extra cinnamon and fresh fruit on top
You can do everything except baking ahead of time and refrigerate for up to a day.
Nicole adapted this recipe from the Eating Well website.