Wednesday, November 13, 2013

Banana Apple Cinnamon Baked French Toast

* We are guest posting over at High Heels and Grills today - Go check out our mouthwatering pumpkin recipe! *

About once or twice a week, we like to do something other than the traditional oatmeal or cereal routine for breakfast at our house. Most times we go for the old favorite: pancakes. But I've been ready to try something new and different. This breakfast is a great way to switch things up and enjoy a healthier version of french toast. By using almond milk in the mixture, I put only about a teaspoon on those that wanted syrup... most of our family went without. We put a little whipped cream and sprinkled almonds on top and it was delicious! My children thought it was even a little sweet so I might try unsweetened almond milk next time we make this.

Banana Apple Cinnamon Baked French Toast
PREP: 15 minutes           COOK: 40 minutes            READY IN: 55 minutes

  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name


  • 1 apple
  • 1 banana
  • 5 eggs
  • 1 cup almond milk (or any milk you have on hand)
  • 2 teaspoons vanilla
  • 2 1/2 teaspoons cinnamon, divided
  • 8 slices whole wheat bread


  1. Preheat oven to 375ºF.
  2. Peel, core, and dice apple. Set aside.
  3. Peel banana and slice. Set aside.
  4. In a medium bowl, crack the eggs, whisk together. Add the milk and whisk together again. Add vanilla and 2 teaspoons cinnamon and whisk until all is combined. 
  5. Slice the bread into 4 even strips. You can probably cube them if you'd like, I just go for easy and simple. (There is not exact science to this, it's just so it lays in your pan easier.)
  6. Grease a large oven pan (I used a 2 quart casserole dish, but you could probably use a 13x9 or something similar- just pay attention to your cook time as it may not take as long). Lay down half the bread and pour half the milk/egg mixture over it. Stir it around so it absorbs a little bit. Lay down the remaining bread and pour the remaining milk/egg mixture over the bread. Stir again until the milk/egg mixture is absorbed. Sprinkle the apples and bananas over the bread and sprinkle cinnamon on top (approximately 1/2 teaspoon).
  7. Bake in the oven for 40 minutes uncovered. 
  8. Serve with a dollop of whipped cream and sprinkle with almonds. Enjoy!


    1 serving    276 calories   14.5g fat   27.5g carbs    10.6g protein    9.5g sugar   
Recipe adapted from Healthy Tipping Point.

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