Since we moved back to the northeast (temporarily), I have been taking full advantage of autumn. I have been “leaf peeping” through Vermont and New Hampshire and making all of the fall foods (so many squashes!).
This recipe is going to be your new go to weekend brunch recipe. I love this recipe because it is something the whole family will love and it is great to meal prep for weekly breakfast.
For this recipe, you will need to make about 1-2 batches of my vanilla donuts (baked). If you use 2 batches you will need double the other ingredients for the french toast bake. These donuts are gluten free and grain free, and they work perfectly for this french toast bake. If you don’t have a donut baking pan, you can make them as a loaf in a bread loaf pan (baked at the same temperature until a toothpick goes in and out clean.
If you are short on time you may use another bread of your choosing, but I really recommend the vanilla donuts!
1-2 pre-made batches of vanilla donuts (baked)
1 1/2 apples diced
1/3 cup pecans
1 1/2 tsp cinnamon
2 tsp coconut sugar
Preheat the oven to 350. Coat your baking dish with oil or parchment paper. In a mixing bowl, whisk the eggs together until fluffy. Break up the donuts or loaf into 1 inch pieces, then gently toss with eggs in the mixing bowl. Once the bread is well coated with egg, transfer it to the baking dish. In a separate bowl, mix the apples and pecans with cinnamon and coconut sugar. Once well coated, transfer the apple and pecan mixture to the baking dish. Using your fingers, work the apple and pecan mixture into the bread mixture. Then bake for 25 minutes. Broil the last minute. Serve and enjoy… with maple syrup of course!