French toast is one of my favorite breakfast foods. When my mom would make special breakfasts when I was little, it was more often than not French toast. You really can’t go wrong with French toast, in my humble opinion. Wait, yes you can… if you’re my high school sweetheart’s mom. She’s the worst cook to ever cook. Ugh.
I hated cooked apples when I was younger. The texture got to me. They were usually just way too mushy. I became a little more accepting of cooked apples as I got older. It wasn’t until I was out of high school that my mom started making this amazing Granny Smith apple simple syrup for our pumpkin spice pancakes.
This recipe immediately caught my attention because it really combines two of my favorite of my mom’s recipes. It’s French toast and syrupy apples. This baked French toast is a real treat. I highly recommend it!
Check out the recipe on the next page!
I have a pretty small family on my mom’s side. All of us together (with husbands, wives, and SOs) only come to 13 people. That’s my entire extended family and home unit. Baked French toast is one of our go-to recipes for family breakfasts because it’s easy for such a large group people! I think this might have to be the next one for us all!
Thanks to Jo-Anna at A Pretty Life in the Suburbs for this wonderful recipe!
- 8 slices of whole wheat bread or buns, torn into small pieces (about 3/4 inch)
- 1 – 8oz package of Philadelphia Cream Cheese, cut into small pieces
- 2 small apples, peeled & cored, cut into small chunks
- 6 eggs
- 1/2 cup sugar (divided into 1/4 and 1/4)
- 1/2 cup milk
- 1 tsp vanilla
- seeds from 1/2 of 1 vanilla bean
- 1 tsp cinnamon
- Prepare glass baking dish. I like to spray mine lightly with cooking oil.
- Sprinkle in half of the bread.
- Add the chunks of cream cheese and chopped apples.
- Sprinkle on the remaining chunks of bread.
- In a bowl whisk together the eggs, 1/4 cup sugar, milk, vanilla, vanilla bean, and cinnamon (see tips).
- Pour the milk mixture over the bread mixture.
- Sprinkle on the remaining 1/4 cup sugar.
- Cover the dish with tin foil and put it in the fridge overnight.
- In the morning preheat your oven to 350 degrees.
- Bake covered for 30 minutes, then remove the foil and bake for 30 minutes more, until golden brown and puffy.
- Serve with syrup.
For more stellar recipes and great step-by-step photos, visit A Pretty Life in the Suburbs.