Treat your family to a show-stopping brunch this season: layers of baked cinnamon apple French toast in a totally unique and stunning presentation!
Author:Sarah | Broma Bakery
Prep Time:15 mins
Cook Time:50 mins
Total Time:1 hour 5 minutes
Yield:1 loaf 1x
1 loaf challah or brioche
6 large eggs, room temperature
1 cup Almond Breeze unsweetened almondmilk
1/4 cup maple syrup or honey
2 teaspoons cinnamon
1 tablespoon vanilla extract
1/4 teaspoon salt
2 medium apples, sliced thin
1/2 cup almonds, roughly chopped
Preheat oven to 350°F. Line a standard-sized loaf pan with parchment paper. Set aside.
Cut bread into one inch thick slices. Set aside.
In a large bowl, whisk together eggs, almond milk, maple syrup, cinnamon, vanilla extract, and salt. Soak all of your slices of bread in the egg mixture for 5 minutes.
Meanwhile, slice your apples horizontally into thin rings. Use a corer or a metal frosting tip to core the apple core from the slices.
Layer in your soaked bread slices and apples, alternating one slice of bread to 3 slices of apples. If once you’re done you have any egg mixture left over, pour it over the entire loaf. Sprinkle with chopped almonds and cover loosely with tin foil.
Bake for 45-50 minutes, removing the tin foil after 30 minutes. Allow to cool for 10 minutes before sprinkling with powdered sugar!
To serve, use a bread knife to cut slices from the loaf. Drizzle with maple syrup!