Paleo Apple Butter French Toast Bake–thick slices of grain-free bread coated in apple butter — the perfect make-ahead gluten-free breakfast for a crowd!
I often think about what I miss most about the gluten world. I’d have to go with either waffles or thick, buttery toast at a diner for brunch. (Omg. mouth is watering hard.)
The more I work on cooking for my blog, the more I’m realizing that I might have different answers to this stuff if I hadn’t been diagnosed with Celiac so young. I never grew up eating some of the advanced things I see all of the food bloggers make now–we mostly stuck to chocolate chip cookies and the other basics. Another thing I never had was a french toast bake, but I have to imagine that the gluten-filled version is pretty incredible.
I had a loaf of my Paleo Apple Walnut Bread sitting around and it needed a job, so I decided it was the perfect time to give Paleo French Toast Bake a try. I’ve also been wanting to put apple butter in something, and thus a brunch recipe was born.
We grew up eating cinnamon rolls on Christmas morning, and then I switched to plain eggs after the whole Celiac thing happened, but this? This might have to be our new go-to, and if I am able to add eggs back into my diet soon then we’d all be able to have it together while we open our stockings–isn’t that the dream?
Tips for making this Paleo Apple Butter French Toast Bake:
Use a good, thick bread–not something crumbly. I used my Paleo Apple Bread but any cassava or coconut-based bread would be great!
Paleo Apple Butter French Toast Bake
Paleo Apple Butter French Toast Bake--thick slices of grain-free bread coated in apple butter -- the perfect make-ahead gluten-free breakfast for a crowd!
- 1 loaf Paleo Apple Walnut Bread or other
- 8 eggs
- 1 cup full fat coconut milk
- 1 tsp vanilla
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 cup apple butter
- 1/2 cup diced apple
Grease a 9 x 13 pan and set aside.
In a large bowl whisk together eggs, milk, salt, cinnamon, and vanilla together until completely combined.
Slice bread and then cut into half slices. Spread a bit of apple butter on each piece and arrange in the baking dish with the chopped apple. Pour the egg mixture evenly over the bread, cover with plastic wrap and refrigerate overnight.
The next morning (or 8-10 hours later) reheat the oven to 350°F. Bake the french toast for about 45 minutes or until the egg mixture is almost set.
Brush the remaining apple butter evenly over the top of the french toast. Place back in the oven and bake for 10 more minutes.
Allow to cool and then slice and enjoy! Top with maple syrup if desired.