Apple Baked French Toast



  • 1 12 to 14 ounce loaf Challah Bread, cut into cubes
  • 6 large eggs
  • 1 cup milk
  • 2 cups low fat organic plain yogurt
  • ½ teaspoon sea salt
  • ¾ teaspoon brown sugar
  • 1.5 teaspoons vanilla extract
  • 1.5 teaspoons ground cinnamon
  • 3 tablespoons maple syrup, divided
  • non-stick cooking spray for casserole 9×13 casserole dish


  • 1 cup peeled and diced apple (1 to 2 apples, depending on size) I used Gala
  • 1.5 teaspoons ground cinnamon
  • 2 tablespoons brown sugar



  • 2 tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • pinch sea salt



  1. Cube Challah
  2. Spray 9 x 13 Pyrex baking dish with non-stick cooking spray.
  3. Using whisk, beat eggs in a large glass bowl.
  4. Add in Milk, Yogurt, sea salt, brown sugar,  1.5 teaspoons of vanilla extract, 1.5 teaspoons of cinnamon and 3 tablespoons of Maple Syrup. Stir until well combined and set aside.
  5. Peel and dice apple(s).
  6. Toss with 1.5 teaspoons ground cinnamon and 2 tablespoons brown sugar.
  7. Combine remaining 2 tablespoons date sugar, ½ teaspoon cinnamon and pinch of sea salt in a small dish.



  1. Toss cubed Challah into batter and gently fold until completely moistened. Gently stir in cinnamon and date sugar coated apple pieces.
  2. Pour into casserole dish and evenly sprinkle with topping.
  3. Cover with saran wrap and refrigerate overnight.



  1. Preheat oven to 350°. Immediately take casserole out of refrigerator, uncover and let sit out while oven heats up.
  2. Bake for 45 minutes. Let cool for 10 minutes. Serve with Maple Syrup and Enjoy!




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