I’ve seen various recipes on the web for stuffed french toast, but I never really understood the concept. To me, it was like making a grilled cheese sandwich with fruit instead of cheese.
And you know what, now that I’ve tried it, I can honestly say that is indeed just like making a grilled cheese, but with fruit instead of cheese.
And okay, then there’s the dunking of the bread in the egg and milk, but you get my drift. It’s a grilled fruit sandwich!
But I wanted to know what all the fuss was about, so I found this recipe on the internet and proceeded to not only clean it up, but bake it instead of fry it.
The crust came out nice and crunchy and the center was soft and chewy. The apples were marvelously soft and so very tasty. I’m categorizing this breakfast as a cheat meal simply because it’s so high in sugar and carbs. It’s definitely just an occasional treat for special occasions. But trust me, if you have a birthday or some other special occasion in the near future, this is the breakfast you want!
YOU MIGHT ALSO ENJOY:
Clean Eating Apple Stuffed French Toast
(Makes 4 servings)
Apples:
- 2 medium tart apples, sliced thin
- 2 teaspoons light flavored oil such as safflower or grape seed
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon pure maple syrup
Toast:
- 2 cups unsweetened almond milk
- 3 whole eggs
- 1/2 teaspoon allspice
- 1/4 of the cooked apples
- 8 slices of clean, whole grain bread (I used Pain Pascal organic Demi Miche from Trader Joe’s)
- Maple syrup for topping
Directions:
- In a medium pot, combine the apples, oil, cinnamon and vanilla (not the maple syrup). Over low to medium heat, cook for approximately 15-20 minutes until the apples are soft.
- In a large mixing bowl, whisk together the almond milk, eggs and allspice.
- In a large baking dish (I used 2, 9×13 dishes) pour a small amount of the milk mixture into the bottom of the baking dish(s).
- Place 1 layer of bread in the dish and add 1/4 of the bread filling on top.
- Place the second layer of bread over that and pour a bit more of the liquid over the top.
- After the bread has been sitting in the baking dish for about a minute or two, get a good grip on the stuffed bread and flip them. If any apples fall out, simply push them back in. The idea is to get the bread soaked well on both sides.
- Bake at 350 F. for about 25 minutes. If the bread is not browned very well on top, switch your oven to broil for the last minute or two of baking.
- Allow to cool slightly. Top with maple syrup and serve.
I wonder what that would be like with peanut butter in it?
Most likely very good!
Because that’s what I have. Use whatever you have on hand.
Tanya – No, it’s fine. I gave up dairy for a while because I thought I had an allergy to it. Now I just use almond milk for the flavor in certain recipes. But cows milk is fine for clean eating.