Recipe by TeacherMommy
"I received this recipe from a coworker and made it for Easter brunch this year. It was easy to assemble and tasted fantastic. It was an instant hit with my family! I modified the original recipe, using low-fat egg/dairy products."
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light brown sugar
light butter, melted
Granny Smith apples - peeled, cored, and thinly sliced
Italian bread, cut into 1/2-inch slices
1 1/2 cups
1 1/2 cups
I prefer to use unprocessed foods, so I used 6 fresh eggs in place of the 1 1/2 cups of egg substitute. Also, because my apples were large, I only used two Granny Smiths, and I’m glad I did because they do exude a lot of liquid which does not get absorbed into the bread. My baking time was a little longer but that may be because of my oven. The end result was a tasty breakfast.
Made a few tweaks...used Almond Milk instead of milk. Used Earth Balance spread instead of butter. Used 1/4 cup less sugar. Delicious! Made this for Easter brunch, big hit! Will definitely make this again.
... Also, I found the bread a bit soggy after having it sit for 5 mins. It was less soggy after about 15mins, but it wasn't as warm. Next time, I will make the french toast the traditional way using this egg/milk mixture from this recipe, make the fruit/nut topping separately and just scoop it onto the made french toast.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Cinnamon Apple French Toast
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 139
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