From the Redleaf Kitchen: Baked Apple French Toast

Start your day with healthy, hearty Baked Apple French Toast from The Early Sprouts Cookbook

Today just happens to be National French Toast Day, so it’s perfect timing for us to share this amazingly delicious Baked Apple French Toast recipe from The Early Sprouts Cookbook. Children will love it, you’ll love it, and it’s a healthy, hearty way to start any day. You can also switch up the recipe with different types of fruit, like peaches, blueberries, plums, pears, or cherries. Have children help you prepare the recipe — counting eggs and slices of bread, using measuring spoons and whisks, and talking about each ingredient is a great way to practice early learning and cooperative social skills. It’s breakfast with a side of learning!

Baked Apple French Toast

Estimated preparation and cooking time: 50 minutes

Ingredients

  • 5 large eggs
  • ¾ cup skim milk
  • 1 ½ teaspoon ground cinnamon, divided into ½ teaspoon and 1 teaspoon
  • 1 teaspoon vanilla extract
  • 10 slices whole wheat bread
  • 5 tablespoons pure maple syrup
  • 5 apples, medium to large

Procedure

  1. Preheat oven to 350° F and line a 9 x 13-inch baking pan with parchment.
  2. In large bowl, whisk together eggs, milk, ½ teaspoon cinnamon, and vanilla.
  3. Cut or tear bread into small cubes and add to egg mixture. Mix gently until all bread pieces are coated. Spread mixture evenly in baking pan and set aside.
  4. Peel and cut apples into bite-sized pieces. Pour maple syrup into large microwavable bowl and microwave 20 seconds. Add 1 teaspoon cinnamon and mix well. Add apples to syrup and toss until all pieces are coated. Spread apple mixture evenly over bread.
  5. Bake 35 minutes or until apples are softened and bread pieces are firm. Cool slightly and serve.

Yield: 10 servings

Nutrition Information

Serving size: 1/10 recipe

Per serving: 180 calories, 3 g total fat, ½ g saturated fat, 90 mg cholesterol, 31 g carbohydrates, 5 g fiber, 17 g sugars, 8 g protein, and 180 mg sodium

CACFP: Serve with ¾ cup fluid milk.

Want more recipes like this? The Early Sprouts Cookbook, by Karrie Kalich, Lynn Arnold, and Carole Russell, is your source for more than seventy child-tested and child-approved recipes that contribute to well-rounded diets. They incorporate vegetables, fruits, whole grains, lean protein, and other nutrient-rich ingredients, each aligning with the latest USDA and CACFP guidelines and promoting healthy eating habits. If you’re interested in learning more about the nutrition philosophy used throughout The Early Sprouts Cookbook, be sure to check out Early Sprouts: Cultivating Healthy Food Choices in Young Children. It’s the nutrition and gardening curriculum that started it all!

Tell us: What’s your favorite breakfast food to get children ready for a learning-filled day?

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