Apple Cider Protein Baked French Toast

Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Cooking Method: Baking

Cuisine: American, French

Courses: Breakfast

Difficulty: Beginner

Cooking Temp: 350 F

Servings: 8

Calories: 317

Best Season: Suitable throughout the year

Ingredients

For the French Toast

14 oz. challah bread (I use the brand Eat Royo! It's super low calorie & low carb! Use the code COOKINGKATIELADY for a discount on your order off their website.)
6 eggs (large, organic)
1 cup almond milk (unsweetened)
1 cup apple cider (organic pure apple cider, NOT apple cider vinegar!!)
1/4 cup monk fruit (or your preferred granular sweetener)
1 orange (large, organic, zested)
1 tsp vanilla extract (organic)
1/2 tsp cinnamon (ground, organic)
30 g protein powder (Code KATIE20 for 20% off Truvani organic protein)

For the Cinnamon Apples

4 tbsp butter (cold, unsalted grass fed butter)
4 apples (organic, medium, sliced thin (I used galla))
1/4 cup apple cider (organic)
1/4 cup brown monk fruit (or brown sugar substitute of choice (please stick to natural sweeteners!))
1 tsp cinnamon (ground, organic)
1/8 tsp sea salt
1/4 tsp all spice (ground, organic)
1/4 tsp nutmeg (ground, organic)
3/4 cup pecans (chopped)

Instructions

1
Grease a deep 9×13-inch baking dish with nonstick spray. This is the one I have.
2
Slice the challah rolls into 1-inch squares and set aside.
3
In a medium bowl, whisk together the eggs, apple cider, milk, monk fruit, orange zest, vanilla extract, cinnamon, and salt together until combined. Set aside.
4
Place the challah bread in the bottom of your baking dish. Top with the French toast egg mixture. Make sure all the bread is soaked into the mixture. Set aside.
5
Cook the apples: Melt the butter in a large skillet over medium heat. Add the apples, apple cider, monk fruit, cinnamon, allspice, nutmeg, and salt. Cook for 8 minutes, stirring occasionally, until apples have slightly softened. Turn off the heat and stir in the pecans.
6
Spoon the apple mixture over the top of the bread slices, and pour any remaining sauce from the skillet over the top of everything.
7
Cover the casserole and place in the refrigerator for at least 4 hours and up 24 hours. I make mine at night, allow it to soak overnight, and bake it the next morning. This gives the bread a chance to really soak up the custard and is a key step in this recipe!
8
Remove the casserole from the refrigerator and preheat your oven to 350°F.
9
Bake casserole uncovered for 25 minutes, and then cover with the lid or aluminum foil and bake for an additional 25–30 minutes or until center is set.
10
Remove from the oven and cool for 5 minutes before serving. Serve with syrup and any other desired toppings & sides.

Nutrition Facts

Servings 8

Serving Size 1/8th casserole

Amount Per Serving
Calories 317kcal

% Daily Value *
Total Fat 19.4g30%
Saturated Fat 5.8g29%
Cholesterol 189mg63%
Sodium 424mg18%
Total Carbohydrate 39.1g14%
Dietary Fiber 21.9g88%
Sugars 12.9g
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.