Baked Apple-Cinnamon French Toast

15 Reviews
From: EatingWell Magazine September/October 2007

This baked apple-cinnamon French toast can be prepared in advance and then simply popped in the oven for a leisurely and luxurious weekend morning. By using nonfat instead of whole milk and eliminating the egg yolks, the calories are cut by half and the fat is reduced by nearly 80 percent in our griddle-free version.

Ingredients 12 servings

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  • 3 cups nonfat milk
  • 2 cups pasteurized liquid egg whites, such as Egg Beaters
  • 3 tablespoons honey
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 1-pound loaf sliced whole-wheat bread
  • 1 cup chopped dried apples, (3 ounces)
  • 1/2 cup raisins
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon confectioners’ sugar

Preparation

  • Active

  • Ready In

  1. Whisk milk, egg whites, honey, vanilla and salt in a large bowl.
  2. Trim crusts off 8 bread slices and set aside. Cut the crusts and the remaining bread into 1-inch pieces. Toss with dried apples, raisins, cinnamon and nutmeg in another large bowl.
  3. Coat a 9-by-13-inch baking pan with cooking spray. Transfer the bread mixture to the pan. Lay the reserved crustless slices evenly on top, trimming to fit. Whisk the milk mixture one more time, then pour evenly over the bread. Press the bread down with the back of a wooden spoon, making sure it's evenly moist. Cover with parchment paper, then foil, and refrigerate for at least 8 hours or up to 24 hours.
  4. Preheat oven to 350 °F.
  5. Bake the casserole, covered, for 40 minutes. Uncover and continue baking until puffed, set and lightly browned, about 20 minutes more. Let stand for 10 minutes; dust with confectioners' sugar and serve.
  • Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.

Nutrition information

  • Per serving: 187 calories; 1 g fat(0 g sat); 3 g fiber; 35 g carbohydrates; 10 g protein; 19 mcg folate; 1 mg cholesterol; 17 g sugars; 0 g added sugars; 11 IU vitamin A; 0 mg vitamin C; 142 mg calcium; 1 mg iron; 331 mg sodium; 299 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1/2 fruit

Reviews 15

July 04, 2013
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By: TucsonTeeter
Make ahead brunch hit The quote from another reviewer makes a very important point. You need to use quality whole wheat bread in this recipe. I purchased La Brea Bakery multi-grain bread and sliced the loaf myself. The seeds in the bread increased the visual appeal and texture of the finished product. I also used Egg Beaters brand egg whites (not the egg mix with fat and coloring added). Because my grocer is not stocking dried apples, I used dried peaches. They are moister, so in order to get a full half cup of snipped pieces, the 6-ounce package was required. I also used golden raisins. I baked as directed with no temperature or time change. As one reviewer noted, the powdered sugar needs to be applied immediately before serving. I did the dusting at home and toted the dish to a party. The sugar disappears, but the dish still tastes good. I prepared Cinnamon Syrup from another Eating Well recipe and it was a delicious accompaniment. Pros: Make ahead, flavorful, serves a crowd, easy, versatile recipe Cons: Recipe should specify quality of bread
February 14, 2013
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By: EatingWell User
Excellent I used sprouted grain bread. It was very good, but I am guessing it made it a little less fluffy. I thought it was excellent, but I don't have a comparison. Pros: Reasonably healthy and very filling. I love that you can make it ahead. Cons: Nutmeg - not a fan, and would leave it out next time.
February 11, 2013
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By: EatingWell User
Tastes great; looks okay Tried this recipe for the first time this weekend. As has been suggested in several comments, I mixed the cinnamon and nutmeg with the egg mixture rather than with the bread mixture -- this made intuitive sense to me for better dispersal and it turned out just fine. I also took the liberty of sprinkling a bit of extra cinnamon on top prior to baking. First off, the taste was wonderful. With the apples and raisins there is really no need for any additional flavoring of syrup, whipped cream, etc. The only negative is that with the whole-wheat bread, the coloring of the dish turns out a little drab/gray (refer to the photo accompanying the recipe itself and you can see this --sorry, I didn't think to take a picture of mine). This doesn't impact the flavor, but it keeps me from giving the recipe five stars. I'm not sure what alterations one could make to address this (admittedly fairly minor) issue, but perhaps someone has some ideas. Pros: flavorful,no topping necessary Cons: presentation (particularly the color) is not wonderful
January 06, 2013
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By: Jean Ryan Ditter
Awesome for birthday brunch Everyone love it! I could not find dried apples so I used 11/2 cups fresh blueberries, in place of apples and raisins added nutmeg along with the cinnamon to the egg/milk mixture. Everyone wanted the recipe. Thanks for this great Recipe Pros: Easy, healthy, awesome Cons: None
December 10, 2011
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By: njgunner
topped with a tablespoon of almond butter
December 10, 2011
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By: njgunner
Turned out great with a few minor changes I followed all of the directions except i substituted blueberry craisins for raisins and I baked at 375 instead of 350. I also mixed the cinnamon and nutmeg in with the egg/milk mixture instead of the bread mixture. It was very good and goes well with maple syrup and a cup of coffee in the morning Pros: delicious, healthier than most
March 19, 2011
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By: siobhan.gordon2
very good! This was very good. Some changes I made: I halved it, baking it in an 8x8 pan. Also, I omitted the raisins and used a crusty wheat raisin pecan bread from the local co-op. YUM! added one tsp. maple syrup to the mix, and whisked in the cinnamon and nutmeg with the egg mixture. Refrigerated it overnight and popped it in the oven in the morning. Served it with maple syrup. It was awesome. I wanted to eat it for lunch, too :D
October 11, 2010
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By: EatingWell User
I think your results will depend largely on the quality of bread you use. If you choose a gummy, soft commercial "whole wheat" bread, it will probably be a mess. If you use a quality, whole wheat or multigrain bread ("artisan" or health food store) you will probably be happier with the results.
May 10, 2010
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By: EatingWell User
Made this for Mother's day brunch. It was a hit!