This single serve baked French toast is spiked with the delicious combination of apples and cinnamon! It’s vegan, refined sugar free, easily made gluten-free, and packed with fiber and plant-based protein. A healthy and delicious fall-inspired breakfast!
I just stabbed the roof of my mouth with the pointy end of a tortilla chip. So hard that that it legit made my eyes start watering. Ow.
And I realize that has nothing to do with what this post is supposed to be about (read: baked French toast), but it happened while I was sitting here staring at a blank computer screen and trying to write about baked French toast, so we’re just gonna roll with it… and move on to talking about something that won’t result in tears and bleeding gums.
Apple cinnamon baked French toast. For one. It’s soft. It’s doughy. It’s fluffy. And it will make your home smell better than any seasonal candle from Bath & Body Works — guaranteed.
Well, unless you’re into those outdoorsy scents like Leaves or Autumn or Sweater Weather — which all smell fantastic, don’t get me wrong — but I’m a sugar and spice kind of girl, and candles named after desserts will always have my heart. Salted Caramel. Pumpkin Cupcake. Buttercream Icing. You catch my drift.
But I’m rambling, aren’t I? Apple cinnamon baked French toast. On it.
So this is more of a baked French toast hybrid. It’s got the classic bread that you’d expect in a traditional French toast, but I threw some oats in there because oats make everything better. Fact.
I wasn’t too keen on the texture when I went with bread by itself, so I threw in a small scoop of oats and the result was pure magic.
This bake straight up tastes, smells, and feels like an apple cinnamon oatmeal muffin [the size of your face].
The top is slightly crispy, and it gives way to a ridiculously soft and hearty centre that’s loaded with apples and cinnamon. I didn’t include any eggs, as per traditional French toast, so this recipe is vegan and safe for people with egg allergies. It’s also super easy to make gluten-free if you use gluten-free bread. I’ve done it with a variety of different breads, and each one turns out juuuuuust fine.
Hope you enjoy!
- 1/4 cup unsweetened applesauce
- ¼ cup unsweetened vanilla almond milk*
- 1 Tbsp. nut butter** (optional, but recommended)
- 1 tsp. maple syrup (or other liquid sweetener)
- ½ tsp. ground cinnamon
- ½ tsp. vanilla extract
- 1 slice of hearty bread, cubed***
- ¼ cup quick oats
- 1/2 apple, cubed
- Preheat oven to 375F and lightly grease an individually-sized oven-safe dish. Set aside.
- Combine applesauce, almond milk, nut butter, maple syrup, cinnamon, and vanilla extract in a large shallow bowl, mixing until fully combined. Pour bread cubes into the mixture and use a fork to lightly press down so that they absorb most of the liquid. Add oats and apple cubes, and gently stir until everything is evenly incorporated. If the mix seems too dry, add a splash of extra milk.
- Transfer mixture to your prepared dish, sprinkling with additional cinnamon and sugar if desired. Bake for 20 minutes, until the bake has set and the top has turned golden brown.
- Remove from oven and top with toppings of choice or simply enjoy as is!
** I used almond, but feel free to use whichever nut butter you prefer. Or, you can also leave it out completely.
*** I tried this with a few different types of bread, and each worked fine. Heartier breads produce a slightly drier bake, as do breads that are slightly older. If you need this to be gluten free, use gluten free bread and certified GF oats.
Looking for more breakfast bake recipes? Try one of these!