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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.
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