This twist on a classic french toast adds in apples and honey to create a crisp summertime breakfast.
Ingredients
- loaf challah or brioche: 1 piece
- eggs, at room temperature: 6 piece
- Almond Breeze Unsweetened Vanilla Almondmilk: 1 cup
- maple syrup or honey, plus more for drizzling: 0.25 cup
- cinnamon: 2 tsp
- vanilla extract: 1 Tbsp
- salt: 0.25 tsp
- medium apples: 2 piece (sliced)
- Blue Diamond Almonds: 0.5 cup (chopped)
- powdered sugar for dusting: (optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line a standard-sized loaf pan with parchment paper. Set aside. Cut bread into 1 inch thick slices. Set aside.
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Whisk eggs, maple syrup or honey, cinnamon, vanilla extract, and salt together in a bowl. Stir in Almond BreezeUnsweetened Vanilla Almondmilk. Soak sliced bread in the mixture, turning to coat both sides evenly.
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Meanwhile, slice apples horizontally into thin rings. Use a corer or a metal frosting tip to core the apple core from the slices.
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Layer soaked bread slices and apples in the prepared loaf pan, alternating 1 slice of bread to 3 slices of apples. If you have any egg mixture left over once you’re done, pour it over the entire loaf. Sprinkle with chopped Blue Diamond Almonds and cover loosely with foil.
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Bake in the preheated oven for 45 to 50 minutes, removing the tin foil after 30 minutes. Allow to cool for 10 minutes before sprinkling with powdered sugar!
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To serve, use a bread knife to cut slices from the loaf. Drizzle with maple syrup!
