Who else is excited for fall? The weather around here has finally cooled down after some crazy high temperatures in the last few weeks, and I am totally looking forward to crisp fall days. My kids start school two weeks from today, and as much as I have enjoyed having them home over the summer (and I really have!), I’m excited to get back into our normal schedule. We spent the last school year kind of over-scheduled and stressed, and I am planning to scale back on some of our commitments this school year, and hoping that will leave more time for relaxing and having fun.
Fall is my favorite season, and I can’t wait for rainy days, warm hot chocolate, and cozy sweaters. This apple cinnamon baked french toast is the perfect breakfast for fall! It’s simple and easy to make, and it can be prepped the night before, so you can just pop it in the oven when you’re ready to eat in the morning. It also holds up really well in the fridge, so it’s easy to make a batch at the beginning of the week, and have a delicious breakfast on hand all week long. If you’re making it for a crowd, you can use a full loaf of french bread and increase the other ingredients by half, then bake it in a 9 x 13 baking dish. This is definitely one to make this fall!
Apple Cinnamon Baked French Toast
2/3 loaf of french bread, cut into cubes (about 4 cups)
1 large apple, peeled and diced
1 1/4 cups milk
1/4 cup half and half
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/3 cup flour
1/3 cup brown sugar
5 tablespoons butter, cut into small pieces
1 teaspoon cinnamon
2 tablespoons pecans, chopped
Place the bread cubes and apple pieces in a 8 x 8 baking dish. In a medium bowl, whisk together the eggs, milk, half and half, sugar, vanilla, and salt. Pour the egg mixture over the bread cubes and toss to coat. Cover and refrigerate at least 4 hours, or overnight.
When you are ready to bake, preheat the oven to 350. In a small bowl, whisk together the flour, brown sugar, and cinnamon. Cut in the butter using a pastry blender or two knives. Stir in the pecan pieces, and sprinkle the streusel mixture over the french toast.
Bake 45-55 minutes, or until the french toast is golden brown on top and only jiggles slightly when shaken. Remove and let cool 5-10 minutes before serving. Top with maple syrup, if desired.