Last weekend a couple good things happened around here. One of my closest friends and her fiancé cruised into town for a (too short) visit. Fall arrived and while it brought cooler temperatures, Fall didn’t mess with the beautiful blue, sunny skies we have been experiencing since June {I know, I know – stop talking about the weather already… I’m working on it}.
Combine those two things and you have a celebration! A celebration that obviously needed to include a hearty, homemade and healthy brunch with Fall flavors.
You may remember my three other variation of this recipe {Coconut with Bananas, Pumpkin Spice and Blueberry-Vanilla}.
If you are a newer reader, let me give you the lowdown of these Overnight Baked French Toasts. Ready?
They are easy as hell! Bottom line – when you have guests or a morning crowd to feed, things can get crazy, especially if you have a nearly 3-year old throwing trains, demanding toast cut into triangles and hexagons and dumping water on himself to get a rise out of you.
You mix everything up, pour it into a casserole dish, shove it in the fridge and forget about it.
Until the next morning, that is, when you have that crowd to feed. Then you just bake and serve.
Breakfast for 12 {and just 5 Points Plus Each}. Done and still in my pajamas.
NOTES:
- Why Date Sugar? I have been wanting to experiment with it and thought this would be the perfect dish. It is not refined, considered a healthy sugar alternative, is a whole food that is ground up, completely natural and really low on Points Plus. Plus, it has an amazing flavor. If you can’t get Date Sugar, my next choice would be Coconut Palm Sugar. I like this brand.
- I discuss Stevia, why Hemp Milk and why Challah here.
- Easy freezing and reheating instructions here.
Everyday Maven
Yields 12
5 Points Plus Per Serving -- Serves 12
10 minPrep Time
45 minCook Time
55 minTotal Time
Save RecipeIngredients
- 1 12 to 14 ounce loaf Challah Bread, cut into cubes
- 6 large eggs
- 1 cup unsweetened Vanilla Hemp Milk
- 2 cups lowfat organic Plain Yogurt
- 1/2 teaspoon sea salt
- 3/4 teaspoon Stevia or 2 individual use packets
- 1.5 teaspoons vanilla extract
- 1.5 teaspoons ground cinnamon
- 3 tablespoons Grade B Maple Syrup, divided
- Non-stick Cooking Spray for casserole 9x13 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 date sugar
- 2 tablespoons date sugar
- 1/2 teaspoon ground cinnamon
- pinch sea salt
Instructions
- Cube Challah
- Spray 9 x 13 Pyrex baking dish with non-stick cooking spray.
- Using whisk, beat eggs in a large glass bowl.
- Add in Hemp Milk, Yogurt, sea salt, Stevia, 1.5 teaspoons of vanilla extract, 1.5 teaspoons of cinnamon and 3 tablespoons of Maple Syrup. Stir until well combined and set aside.
- Peel and dice apple(s).
- Toss with 1.5 teaspoons ground cinnamon and 2 tablespoons date sugar.
- Combine remaining 2 tablespoons date sugar, 1/2 teaspoon cinnamon and pinch of sea salt in a small dish.
- Toss cubed Challah into batter and gently fold until completely moistened. Gently stir in cinnamon and date sugar coated apple pieces.
- Pour into casserole dish and evenly sprinkle with topping.
- Cover with saran wrap and refrigerate overnight.
- Preheat oven to 350F. Immediately take casserole out of refrigerator, uncover and let sit out while oven heats up.
- Bake for 45 minutes. Let cool for 10. Serve with Maple Syrup and Enjoy!
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