If you have been following along with us at Tuck & Tate, you know we love a good brunch situation. Our easy, go-to brunch menu includes a savory egg dish, a sweet dish, and either a fruit salad or a vegetable salad. When it comes to the sweet section, we love a good baked french toast. We have made this Cinnamon Apple Baked French toast a few times now, and the dish is always a crowd pleaser. Thick slices of challah, a sweet and cinnamony batter, all topped with a thick layer of baked apples. A winter dream dish! While tasting decadent, we have modified the ingredients from a traditional baked french toast with some healthy substitutes. We like serving dishes that taste sweet but won’t leave us in a sugar coma after eating. It has the perfect balance of flavors that will have everyone asking for seconds.
Cinnamon Apple Baked French Toast
A decadent brunch dish that will satisfy any sweet tooth.
French Toast Ingredients
- 1- 1lb challah, crust removed and sliced, left out on a counter to dry out
- 5 eggs
- 1 1/2 cups oat milk or milk of choice
- 1/2 cup heavy cream
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1 tsp ground ginger
- pinch of salt
Baked Apple Ingredients
- 3 tbs butter
- 3 large apples, peeled and sliced
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1 tsp vanilla extract
- Preheat the oven to 350 degrees.
- In a large bowl, mix together the all of the ingredients for the french toast batter with the exception of the challah (eggs – salt). Whisk well to combine. Set aside.
- Make the apples. Heat a large sauté pan over medium-high heat. Add the butter to the pan and get it nice and melted. Add the apples and remaining apple ingredients (through vanilla extract). Toss well and let the apples cook until they are softened but not flimsy, about 4 minutes. We like them to have a little bit of texture after they are baked. Turn the apples off the heat and set aside.
- Spray a 9 x 11 baking dish with cooking spray. Dip the pieces of challah into the french toast batter covering both sides of the slice. Layer the challah slices into the baking dish. You want to have a mostly uniform layer and be sure the bottom of the baking dish is fully covered. Pour any extra batter over the top of the challah.
- Add the apples on top of the challah in an even layer. Cover the baking dish with a sheet of foil and bake in the oven for 30-35 minutes. Serve with maple syrup, our Bourbon Salted Caramel, or cinnamon whipped cream, if desired.