Though I gave myself a Williams Sonoma Catalog recipe project, I had to share this breakfast recipe that we had on Saturday (in between copycat recipe posts) using some homemade apple butter I prepared a couple of weeks ago. The little that was left had been eyeing me every time I open the fridge. Waiting for me to conjure up this apple raisin french toast recipe that has been sitting in my head.
I have to tell you, without being biased here, it tasted like apple pie filling and raisin bread pudding compressed into layer upon layer on creamy, rich, spiced filling. As if that wasn’t enough, I added caramel and let it seep into every little space it could find. Love caramel on anything.
I combined this tasty gf/df/sf raisin bread and white sandwich bread as I decided to add more bread while creating the recipe. A new sandwich bread for us that tastes wonderful as is, so I knew they would be fantastic in this recipe. Good products like these make for good recipes (and school sandwiches).
Make some apple butter this week, and get some of this bread (coupons on their website) because you need to try this overnight french toast recipe next weekend. Perfect for hanging around in pajamas, while loading up on carbs, with a big cup of caffeine. In true, no-guilt weekend style.
Enjoy the weekend!
Need a 10 X 14 inch oven safe baking dish
3 cups coconut or almond milk
1 tablespoon apple cider vinegar
10 whole eggs
1 cup evaporated cane sugar plus a teaspoon
1 tablespoon pure vanilla bean paste, or vanilla extract
1/3 cup apple butter (see recipe here)
2 teaspoons ground cinnamon, divided
1/4 teaspoon kosher salt
3 medium apples, peeled, cored, diced into 1/2 inch cubes (granny smith, jonagold, and breaburn varieties used)
1 teaspoon lemon juice
1 loaf cinnamon raisin bread, cubed into 1 inch pieces – I used Canyon Bakehouse brand
1/2 loaf white bread, also cubed – also Canyon Bakehouse brand
coconut oil for greasing baking dish (about 1 teaspoon)
Caramel topping, optional
Grease an oven safe baking dish with coconut oil
Add apple cider vinegar to the coconut milk, set aside to thicken. Meanwhile, add eggs, sugar, vanilla bean paste, apple butter, 1 teaspoon of cinnamon, and kosher salt into a large mixing bowl. Mix until batter is smooth, using a hand mixer on medium speed. Add coconut milk/vinegar mixture, mix well.
In a medium bowl combine apple, lemon juice, remaining 1 teaspoon cinnamon, and 1 teaspoon of sugar. Mix well. Set aside while dicing up the bread.
Add apple and bread into the batter. Stir gently then pour into the baking dish. Push bread pieces down to fully submerge into the batter as best as you can then cover with a piece of parchment paper and then tightly wrap with aluminum foil. Refrigerate overnight.
In the morning:
Take out of the refrigerator then preheat the oven to 375 degrees F. With the foil, bake for 30 minutes, then remove cover and bake another 25-35 minutes. It is ready when golden brown, set with just a slight wiggle and has pulled away somewhat from the edges of the baking dish. Serve hot with caramel or any topping you prefer.
I set my refrigerated caramel over a saucepan with water and set it on low heat while the french toast was baking, to serve warm.
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