Yes I know that everyone is eating healthy and looking for healthy recipes, but I also know that everyone needs a cheat day. Breakfast is the best food of all, so you should cheat with this recipe. At least I did because – can you really say no to soft and chewy, warm, sticky sweet, crunchy French toast fresh out of the oven?
Today’s recipe is extra easy for the user. You can prep the french toast the night before and place it in the fridge until the morning. Who wants to wake up extra early to make a meal? As much as I try to be a good southern wife, sometimes it is not always possible. With this recipe wake up late and throw on some coffee while you bake the bread.
It is just as delicious if you make it the same day. The last time I prepared it I threw it together in a flash the morning of for a late Saturday morning breakfast.
Apple is added for its natural sweetness and walnuts for the earthy crunch. French toast always need some texture to make it truly delicious. Whipped cream is option for this one, but the cinnamon is not. You cannot bake an apple without cinnamon.
Per usual, with this recipe you can substitute whatever you like. Take out the walnuts and replace the apple with blueberry. Use pecans to make the dish extra southern. The breakfast possibilies are bountiful.
- 1 Loaf of Challah Bread, sliced
- 1 Cup of Walnuts, toasted and chopped
- 2 Cups of Whole Milk
- 1 Cup of Heavy Cream
- 2 Tablespoons of Melted Butter
- 1/3 Cup of Light Brown Sugar
- 1/4 Teaspoon of Salt
- 1 Teaspoon of Vanilla
- 2 Teaspoons of Cinnamon
- 6 Eggs
- 3 Apples, peeled and diced
- For the Crumble Topping:
- 1/2 Cup of Flour
- 3/4 Cup of Toasted Walnuts, chopped
- 1/4 Cup of Brown Sugar
- 4 Tablespoons of Room Temperature Butter
- Preheat your oven to 350 degrees Fahrenheit.
- Evenly arrange the bread slices in and 8x8 baking pan. Set aside
- In a mixing bowl, whisk together the milk, cream, cinnamon, brown sugar, salt, eggs, and vanilla. Pour over bread.
- Layer in the chopped walnuts and apples between the slices.
- Make the crumble by cutting the butter into the flour. Mix in the remaining ingredients by hand until the mixture looks thick and crumbly.
- Evenly top French toast with the crumble.
- Bake for 50 minutes. If crumble begins to brown, cover with foil to reduce darkening.