It’s getting cold outside you guys! And I’m kind of excited about it because it means I get to wear all of my comfy clothes, fall boots and of course, bake my heart out. I actually can’t wait to head to the apple orchard this year to pick fresh juicy apples. Tony just got done with baseball and will be staying with me for the next week or so. Hopefully we’ll have time to head to the orchard.
My favorite apples to snack on are usually Honeycrisp and Braeburn because of their sweet, crispy crunch. However nothing beats a granny smith when it comes to baking. They’re perfectly tart yet still offer some sweetness. I can’t wait to bake up famous apple crisp this year (make it!).
I must admit one of my favorite things about cooler weather are the cozy fall baking scents that always seem to linger for a few hours after baking. Now thanks to Bath & Body Works new fall flavors line of products, my entire house has been smelling like apple crisp and pumpkin pie from dawn until dusk. Their scents range from Farmstand Apple to Banana Nutmeg Bread Pudding.
I’m planning on stocking up on their candles and lotions, because you know the holidays will be here before you know it. I’m also the type of person who doesn’t really go shopping until a few days before Christmas or even right before I’m attending a holiday party. There have been numerous times where I have gift wrapped something in the Target parking lot. This year I vow to be better at that… maybe.
Today I’m bringing you a simple recipe inspired by Bath & Body Works new We Love Fall product line. After soaking in the aroma of their Apple candle all last week, I just had to start baking with them. This recipe is a Salted Caramel Apple French Toast and I know you guys are going to love this for those Fall mornings when you have company or just when you want a special treat. It’s easy to make and can be made ahead of time, too!
So, how do you make easy french toast casserole?
I tried to make it a little bit healthier by using almond milk, minimal butter and a little less sugar than what normally goes into a French toast casserole. There’s also a touch of maple syrup and cinnamon. Mmm hmmm your house is about to smell like heaven and best of all even though this is a skinny version, the French toast still sweet, sticky, and ooey-gooey delicious. The diced apples baked right in with the bread and they added a little more sweetness to this breakfast treat. Enjoy!
More brunch recipes you’ll love:
Salted Caramel Apple French Toast Casserole
A delicious baked french toast casserole with apples and salted caramel. This easy french toast casserole is made healthier with less sugar and makes the perfect brunch treat!
- 1 pound french bread loaf cut into 1 inch cubes
- 1/4 cup butter
- 2/3 cup dark brown sugar
- 1 tablespoon pure maple syrup
- 1/2 teaspoon sea salt
- 2 medium granny smith apples, peeled and diced
- 1 1/2 cups unsweetened vanilla almond milk
- 2 eggs
- 3 egg whites
- 1 tablespoon vanilla extract
- 1/2 teaspoon cinnamon
- pinch nutmeg
- Spray a 13x9-inch baking dish with nonstick cooking spray.
- In a large bowl, whisk together almond milk, maple syrup, vanilla, eggs, egg whites, cinnamon and nutmeg.
- Pour egg mixture over the bread, making sure to soak each cube. If there are some dry pieces, simply press them down a bit to soak up some of the egg mixture. Cover and refrigerate at least 2 hours, or overnight!
- Once ready to bake, place small saucepan over low heat and add brown sugar, butter and maple syrup; whisk occasionally until butter is melted and combined with sugar. Add salt and diced apples to caramel and stir to combine. Drizzle apple caramel mixture all over bread cubes.
- Preheat oven to 350 degrees F and bake for 40-45 minutes or until the top of the french toast bake is golden brown. Cool for 5 minutes then cut into 12 servings. Serve with warm maple syrup.
Make this recipe a little better for you by using whole grain bread.
You can reduce the sugar or try using coconut sugar.
Disclaimer: This post was brought to you by Bath & Body Works, but of course all opinions are my own. Thanks for continuing to support Ambitious Kitchen!