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Baked Apple-Cinnamon French Toast

September/October 2007

Your rating: None Average: 3.4 (194 votes)

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.



READER'S COMMENT:
"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...
Baked Apple-Cinnamon French Toast Recipe

17 Reviews for Baked Apple-Cinnamon French Toast

07/04/2013
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.

Make ahead, flavorful, serves a crowd, easy, versatile recipe
Comments
02/14/2013
Anonymous
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.

Reasonably healthy and very filling. I love that you can make it ahead.
Comments
02/11/2013
Anonymous
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.

flavorful,no topping necessary
Comments
01/06/2013
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

Easy, healthy, awesome
Comments
01/06/2013
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

Easy, healthy, awesome
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