Description
A fall french toast bake loaded with apples and topped with sweet cinnamon streusel!
Ingredients
- FOR THE FRENCH TOAST:
- 6-½ cups Day Old French Bread, Cubed
- 2-½ cups Apples, Diced
- 5 Eggs
- ¼ cups Maple Syrup
- 1 cup Milk
- 2 teaspoons Vanilla Extract
- 1 Tablespoon Cinnamon
- 1 teaspoon Nutmeg
- ¼ teaspoons Ginger
- FOR THE STREUSEL TOPPING:
- 4 Tablespoons Butter, Softened
- ⅓ cups Brown Sugar
- ¼ cups All-purpose Flour
- 1-½ teaspoon Cinnamon
- ½ teaspoons Nutmeg
- ½ teaspoons Cloves
- ¼ teaspoons Ginger
- ¼ teaspoons Salt
Preparation
1. Preheat oven to 350ºF. Lightly spray an 8×8 or 9×9 inch baking dish with nonstick cooking spray.
2. In a large bowl, combine bread and apples. In a medium bowl, whisk together eggs, maple syrup, milk, vanilla, cinnamon, nutmeg, and ginger. Pour over bread and apples and stir to combine. Set aside.
3. In a small bowl, stir together all ingredients for topping until crumbly.
4. Pour bread mixture into prepared dish. Gently press in with a spatula. Sprinkle topping mixture over the top.
5. If baking the next day, place in refrigerator until ready to bake. If baking immediately, bake for 40-50 minutes until topping browns and center puffs. (Center will deflate as french toast bake cools.) Remove from oven and allow to cool for 10 minutes before serving warm with maple syrup.
6. Store leftovers in the refrigerator.
