Apple Butter French Toast Bake + History of French Toast


Apple Butter French Toast Bake 12

This French toast recipe uses multigrain bread, caramely cashew almond milk and apple butter to deliver a flavorful and surprisingly healthy breakfast. Reduce your hands-on time and increase your Saturday snooze time with a cast iron skillet and the stove top to oven method. Top with spiced, cooked apples that can be prepared in advance.

Apple Butter French Toast Bake 10

For more information about cast iron, check out Caring for Your Cast Iron Skillet.

French toast, typically a breakfast dish, is made of bread soaked in beaten eggs and then fried. Generally, the eggs are mixed with milk or cream. Sugar, cinnamon, nutmeg or vanilla may also be included. Stale bread is recommended for this recipe as it will soak up more liquid than fresh bread.

The earliest known reference to this recipe is found in the Apicius, a Latin cookbook dating to the 4th or 5th century. Aliter dulcia, or another sweet dish, called for bread to soaked in milk. The dish was popular in medieval Europe and was often served with wild game. In France, the dish is known as pain perdu, or lost bread, as it is a method for ‘reclaiming’ stale or lost bread. The dish was quite popular in France because bread staled quickly and French peasants did not want it to go to waste. French nobles had more decadent versions using fresh, crustless bread.

A popular myth holds that a New Yorker named Joseph French actually invented French toast, forgetting to add an apostrophe ‘s’ after his name. However, most attribute the dish to the French people. It is believed French immigrants to North America popularized the recipe in both Canada and the United States.

Check out these other fun options!

Eggnog-French-Toast-Bake-final-1-678x1024 Eggnog and Cranberry Crock Pot French Toast from Tammilee Tips

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Apple Butter Skillet French Toast

  • Servings: 5
  • Time: 60 minutes
  • Difficulty: easy
  • Print


French Toast Bake:

4 tablespoons salted butter

3/4 cup packed dark brown sugar

10 large slices multigrain bread (You may be able to fit more or less in your skillet, depending on it size.)

10 oz apple butter (reserve about 2 tablespoons for the topping recipe below)

2 whole eggs

6 egg whites (about 1 cup)

1 cup Silk Nutchello caramel almonds + cashews milk (or vanilla soy)

1 tablespoon vanilla

1 teaspoon cinnamon

½ teaspoon nutmeg

1/4 teaspoon ground ginger

¼ cup pecans and cashews, chopped

Apple Topping:

4 medium apples, peeled, cored and chopped

1/3 cup water

2 tablespoons dark brown sugar

1 1/2 tsp cinnamon

1/2 tsp nutmeg

½ teaspoon crystallized ginger, ground (or ¼ teaspoon ground ginger plus ¼ teaspoon granulated sugar)

3 tablespoons unsalted butter, softened

2 tablespoons apple butter (Or whatever you had leftover from the French toast bake.)


French Toast Bake:

Preheat oven to 350°F.

Melt butter in cast iron skillet over medium high heat.

Add sugar and heat 10-15 minutes, stirring occasionally.

Spread a generous tablespoon of apple butter onto 5 slices of the bread.

Top each of those slices with a remaining plain slice of bread to make a sandwich.

Arrange sandwiches evenly on top of skillet sugar mixture. (This may involve some cramming.)

In a bowl, whisk together eggs, milk, vanilla, cinnamon, nutmeg and ginger.

Pour mixture over bread. (This will soften up the bread allowing you to fit it into the skillet better, if necessary. Ideally, you want all of the bread submerged in the egg mixture.)

Sprinkle with nuts.

Bake 30-40 minutes or until egg is fully cooked and bread is golden brown.

Apple Topping:

Combine all ingredients in medium saucepan over medium-high heat, stirring occasionally until apples are soft.

Spoon over finished toast.


7 thoughts on “Apple Butter French Toast Bake + History of French Toast

  1. Pingback: Caring for Your Cast Iron Skillet | Sweet Meets Bake Shop

  2. This looks delicious! Whenever I buy apple butter, I struggle to figure out ways to finish it, so this looks like a great recipe to have on hand. And I had no idea this kind of recipe dates all the way back to Apicius – fascinating!

    Liked by 1 person

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