A homemade apple filling mixed with chunks of french toast and topped with an oat crumble. Can be adapted to be gluten and dairy free. Refined sugar-free.
- 1 tablespoon ghee/butter or coconut oil
- 3 apples peeled, cored, and sliced (I used gala and granny smith)
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 5 cups of cubed bread (I used gf sliced bread, but challah, brioche, or hawaiian bread would be delicious too)
- 4 eggs
- 1/4 cup all-purpose flour (I used gluten free all-purpose flour)
- 1 cup milk (I used almond milk)
- 2 tablespoons pure maple syrup
- 1/4 heaping teaspoon cinnamon
- 3/4 cup rolled oats
- 1/4 cup sliced almonds, chopped pecans or walnuts
- 3 tablespoons coconut sugar (brown sugar will also work)
- 3 tablespoons grass-fed butter or coconut oil
To Make Apple Filling
- In an oven proof skillet, melt ghee, butter, or coconut oil over medium-high heat. Add peeled, sliced apples and sauté for 4-5 minutes to tenderize. Mix in maple syrup, cinnamon & nutmeg, stirring to coat the apples evenly. Cook for another 2-3 minutes, or until apples are al dente (tender but have a firm bite.) They will continue to cook in the oven so you don’t want them to over cook or they could turn to mush. Remove from heat while you prepare the other ingredients. Preheat the oven to 375F.
To Make French Toast Mixture
- In a medium bowl, whisk eggs with flour. Whisk in milk, maple syrup, and cinnamon. Set aside.
To Make Crumble Topping
- In a small bowl, combine oats, nuts, and sugar. Using your fingers or a fork, cut in butter or coconut oil until the fat is fully distributed and mixture is crumbly. Set aside.
Putting It Together
- Add bread cubes into the skillet with the apples and gently combine the two together. If you don’t have an oven-proof skillet, transfer the apples into a greased baking dish before adding the bread. Pour in the egg mixture and press the bread cubes down into the egg to coat. Sprinkle the crumble topping all over the top of the bread and apples. Put the skillet into the oven and bake for 30-40 minutes, or until topping is golden-brown and french toast is firm to the touch. Coconut sugar can burn easily, so cover the top of the pan with a sheet of foil towards the end of baking if you notice this happening. When it has finished baking, remove the pan from the oven and cool slightly. Serve warm.
- Prep Time: 20
- Cook Time: 40
- Serving Size: 6