An easy-to-make take on stuffed French toast, this apple-cinnamon treat is wonderful for brunch, especially on cold winter mornings.
Prep: 10 minutes
Cook: 45 minutes
Yield: 8 Servings
- Butter flavor non-stick cooking spray
- 12 slices whole wheat bread, diced
- 5 large granny smith apples, peeled and thinly sliced
- ¼ cup water
- 2tsp cinnamon, divided
- ¼ cup brown sugar, divided
- 3 cups egg substitute
- ½ cup milk
- 1 tsp vanilla extract
- Pinch nutmeg
- 1/8 tsp table salt
- 1/2 cup maple syrup
Preheat oven to 350 degrees. Spray a large 8x10” casserole with cooking spray. Place bread cubes in oven on a cookie sheet to toast for 10 minutes. While bread toasts, prepare apples. Coat a large nonstick skillet with cooking spray; add apples and sauté for 3-5 minutes. Add water, 1 tsp cinnamon, 1 TB brown sugar, and cook on high, stirring frequently until apple slices are softened and glazed.
In a large bowl, whisk together egg substitute, milk, remaining 3 TB brown sugar and 1 tsp cinnamon, vanilla extract, nutmeg, and 1/8 tsp salt. Toss toasted bread cubes and sautéed apples in egg mixture and pour into prepared casserole.
Bake, covered in foil, for 30 minutes. Remove foil and cook for an additional 15-20 minutes or until eggs are set and top begins to brown. Divide into 8 pieces and serve warm, drizzled with maple syrup.