Name: Apple Cinnamon French Toast Casserole
Prep time: 33 min
Cook time: 77 min
Total time: 110 min
Yield: 8 servings
Ingredients: 1 tbsp neutral oil (or other neutral cooking oil of choice); 4 null apples (medium, sliced (I recommend a crisp variety, such as Fuji, Braeburn, Granny Smith, Jonagold, or Gala)*); 3 tbsp pure maple syrup; 1 tsp ground cinnamon; 1 null large loaf French bread ((about 16 ounces), sliced (not too thick or thin) or torn into pieces**); 2 cups oat milk ((or other creamy plant-based milk)); 8 oz silken tofu (soft); 1 tbsp extra virgin olive oil ((optional but adds a nice rich body)); 0.66 cup coconut sugar (or brown sugar); 2.5 tsp ground cinnamon; 0.5 tsp ground nutmeg (freshly grated or); 1 tsp ground ginger; 0.25 tsp fine salt (sea); 2 tsp pure vanilla extract; 1 tsp baking powder (aluminum-free); 1 tbsp arrowroot powder ((or cornstarch)); 0.5 cup rolled oats; 0.33 cup chopped pecans; 2 tbsp coconut sugar (or brown sugar); 0.5 tsp ground cinnamon; null pinch sea salt (A pinch of); 3 tbsp sunflower oil (grapeseed oil, or other neutral-flavored oil); null null whipped topping (Non-dairy yogurt or)

Instructions

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1

Make the Apple Filling. Heat the neutral oil (1 tbsp) in a large skillet over medium-low heat. Add the apples (4 medium), pure maple syrup (3 tbsp), and ground cinnamon (1 tsp), and mix to evenly coat. Cook for 10 minutes, until apples are soft but not falling apart. If you are using a good nonstick skillet, you can skip the oil, but be sure to stir frequently.
2

Lightly grease a large rectangular baking pan (about a 13x9-inch pan) with [oil spray] or nonstick cooking spray.
3

Make the French Toast. Arrange the slices of loaf french bread (1 large) in the greased baking dish so the tops are facing up.
4

In a blender, combine the oat milk (2 cups), silken tofu (8 oz), coconut sugar (0.66 cup), ground cinnamon (2.5 tsp), ground nutmeg (0.5 tsp), ground ginger (1 tsp), fine sea salt (0.25 tsp), pure vanilla extract (2 tsp), baking powder (1 tsp), and arrowroot powder (1 tbsp). Blend on high speed until the mixture is completely smooth and no lumps remain.
5

Pour the [oat milk mixture] evenly over the [french bread], making sure to moisten each piece completely. Pour the [apple filling] on top of the soaked bread and stir to combine, or carefully layer the [apples] between the slices of bread, as shown in the photos.
6

Make the crisp topping. Mix rolled oats (0.5 cup), chopped pecans (0.33 cup), coconut sugar (2 tbsp), ground cinnamon (0.5 tsp), [a pinch of sea salt], and sunflower oil (3 tbsp) together in a bowl using a spatula or your fingertips. Sprinkle the [crisp topping] evenly over the [french toast].
7

Cover the casserole with aluminum foil and refrigerate for at least 30 minutes, or overnight.
8

Preheat the oven to 350°F. Remove the baking dish from the refrigerator and bake, covered, for 20 minutes. Uncover and bake another 20-30 minutes, until the crisp topping is golden browned and the casserole is completely cooked through.