We’ve had some hectic weekends lately. Between our daughter’s busy schedule and preparing for a new baby, there’s not a lot of time for sitting around sipping tea and reading the paper. And yet, easygoing weekend breakfasts are one of my very favorite things. I’ve had my eye out for simple weekend breakfast recipes, and this fluffy and light baked french toast certainly fits the bill.
It’s been a chilly spring here in New York, and we’re still waiting on the seasonal fruit to kick in. For now we still have wonderful apples and I decided to feature them in my french toast. Classic cinnamon apple, with plenty of vanilla flavor and eggy challah, this baked french toast recipe was delicious. And only took about 10 minutes to put together. Simple as that.
Baked french toast benefits from a night spent covered in the fridge, but can also be made day of if you allow a half hour of sitting time.
Baked Cinnamon Apple French Toast
1 loaf day old challah, sliced into 3/4″ thick slices
1 crisp apple, sliced to 1/4″ thick
3 cups milk
3 teaspoons sugar
1 teaspoon salt
2 teaspoons cinnamon
1 tablespoon vanilla extract
Grease a 9 x 13″ baking pan. Arrange the challah slices so that they are overlapping, tearing a few pieces in half if needed. Tuck the apple slices throughout.
In a medium mixing bowl, lightly beat the eggs. Whisk in the milk, sugar, salt, cinnamon, and vanilla. Pour over the challah. Make sure that all of the slices are just about covered by the egg mixture–add more milk or rearrange the slices until they are. If refrigerating overnight, cover and chill. Otherwise, cover and set aside for at least a half hour, or longer if you have time.
Preheat the oven to 425 degrees. Bake for 30 minutes, until the french toast is a light golden brown and has puffed up nicely.
Serve immediately with maple syrup, apple slices, and a pinch of cinnamon.
Start your morning right: Babble’s 10 Breakfast Recipes!