Prune & Apples Baked French Toast

California Grown

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We admit, this isn’t a traditional French toast recipe, it’s better! 

This naturally sweetened recipe for baked French toast pairs buttery Brioche bread with cinnamon-laced Granny Smith apples, cream cheese, and toasted walnuts.

To make prune puree Combine the prunes and water in a blender. Pulse to combine, then blend until a smooth consistency forms.

To make the apple filling – In a saute pan, melt butter over medium-high heat. Add the prune puree, maple, cinnamon, and lemon juice to the pan and whisk until combined and bubbling. – Add apple slices and cook, until softened. Once cooked through, set aside to cool slightly.

Assemble the Baked French Toast – Preheat the oven to 350°F. Butter a baking dish. Set aside. – In a bowl, whisk together eggs, prune puree, maple, vanilla extract, and salt. Once combined, add milk and whisk until incorporated.

Assemble the Baked French Toast Once all of the slices have been soaked in custard, pour any remaining over the bread in the baking dish. Dip each slice of bread in the custard for about 5 seconds, then arrange in an overlapping pattern in the baking dish. – Fill in between the slices of bread with the cooked apples then sprinkle with chopped walnuts and cream cheese.

Assemble the Baked French Toast – Wrap in aluminum foil and bake for 25 minutes. Remove foil and bake for 25 minutes. Remove from oven and cool for 5 minutes. – Dust with confectioner's sugar before serving. Serve with maple syrup.

Click the learn more tab to learn how to prep this recipe for Baked French Toast with Apples in advance:

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