I wasn’t quite sure what to call this recipe. Baked French toast? Bread pudding? Either way, I think you get the idea.
This breakfast involves leaving cooked apples gluten-free (or regular) bread in a custard overnight. So the next morning, you just have to bake it – no measuring, no mixing, and no cleaning!
As an added bonus, this recipe contains no cream, butter or oil. There’s also far less sugar than most baked french toast or bread pudding recipes. Best of all, it’s so moist and sweet that you don’t even need maple syrup on top! (And that’s coming from me, someone who usually drowns food in syrup).
Originally, I just made this recipe to use up the regular of the store-bought gluten-free bread that was stashed in my freezer. However, everyone loved it so much that I’ll be making this quite often from now on. I didn’t mention that it was gluten-free, and some people in my family ate this for both breakfast and dessert last weekend!
Of course, this recipe doesn’t have to be gluten-free and regular bread should work just fine. Just make sure that your bread is 2-3 days old. As I mentioned in the last post, gluten-free bread has the advantage of being hideously dry, so you can use it immediately rather than waiting for it to dry out. It’s about time gluten-free bread was good for something!
Now if you don’t mind, I’d like to talk/type about something completely irrelevant: social media anxiety. There have been many, many articles written about this in the last few years (and not just on the Huffington Post, which has it’s fair share). In a way, it’s really sad – social media is supposed to make us happy, right? It also suggests that we never really leave high school (not mentally, anyway).
I completely understand social media anxiety. I’ll admit it, it hurts when someone unfollows me on Instagram (which happens a lot). It’s even worse when someone unfollows this blog. I try not to take it personally, and do my best to just think, “meh”. But sometimes it’s hard not to feel bad about it. Especially if you’re unfollowed by someone who frequently likes and/or comments on your stuff. Sometimes I find myself thinking, “Gah! What did I do wrong!?” Then I just have to remind myself that I don’t know why people unfollow me. It could be a whole number of reasons, and is not a rejection of me as a person.
After all, I’m guilty of unfollowing some people on Instagram – either because they unfollowed me, or because I was sick of seeing millions of pictures of baked Quest bars. I’m sorry, I don’t dislike people who post tons of Quest bar photos, I’m just not a Quest bar person and don’t want to see pictures of half-eaten ones. So it’s completely understandable that many people out there decided they didn’t want to see my breakfast pictures/recipes. And that’s okay.
Sorry, I seem to be using this post as my own personal therapy session. But I really would like to know your thoughts about this topic. Do you take “unfollows” on social media personally? Do you think we’re all becoming too over-sensitive, or desperate for “likes”? Please share your thoughts in the comments section below!
(But if you don’t, I won’t be offended)
- 2 red apples
- 2 green apples
- 1 tablespoon maple syrup
- 3 tablespoons water
- ¼ teaspoon dark molasses
- 1 teaspoon ground cinnamon (divided)
- 4 eggs
- 2 cups whole or low-fat milk
- 2 teaspoons vanilla extract
- 2 medjool dates, pitted and chopped
- 6 cups cubed bread* (~14oz. or 400g)
- ½ - 1 tablespoon Demerara (raw) sugar
- Peel and core the apples. Slice them in half around the waist, and then slice into wedges (about ¼ - ½ inch thick).
- Preheat a skillet over medium heat. Spray with cooking oil, pour in the maple syrup and water, and then add the apple wedges. Add the molasses and ½ teaspoon of ground cinnamon. Stir well.
- Cook the apples for 10 minutes, or until the liquid has evaporated and apples are very tender. If the apples dry out too quickly, add a splash more water. Remove the skillet from the heat.
- Transfer ¼ cup of the cooked apples to a blender. Add the eggs, milk, vanilla extract, dates, and remaining ½ teaspoon of cinnamon. Blend until well combined (the dates may not completely blend). Set aside.
- Lightly grease an 8 x 8-inch baking dish. In a large bowl (or just in the skillet), carefully mix together the cubed bread and cooked apples. Transfer to the prepared baking dish. Pour over the egg mixture, cover with plastic wrap, and leave in the fridge overnight.
- In the morning, preheat the oven to 365°F (185°C). Remove the plastic wrap from the dish, and sprinkle over the Demerara sugar. Bake (uncovered) for 30 minutes. Turn the oven down to 350°F (175 - 180°C), and bake for 20 more minutes, or until golden brown and no longer liquidy. Enjoy!