Brunch Basics: Individual Apple French Toast Bakes

After making Brandied Apple Butter late last year, I started thinking.  Wouldn’t that be delicious to use in a French Toast Bake, like the Pumpkin French Toast Bake that I made?  AND wouldn’t it be a fun brunch idea to make these as individual servings for people to have at their place settings?  So…  I give you Individual Apple French Toast Bakes!  Adjust the recipe to accommodate the number of people you’re serving.  Like the pumpkin version, these are great to make up ahead of time and refrigerate overnight.  Just pop them in the oven the morning of your brunch!

Individual Apple French Toast Bakes

• 4 cups of french bread, cut into 1-inch cubes
• 4 lg eggs
• 1/2 cup milk
• 1/2 cup buttermilk
• 1/3 cup brandied apple butter
• 1 tsp vanilla
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 cup walnuts, roughly chopped
• 3 Tbs brown sugar

Cut french bread into 1 inch cubes and fill individual ramekins.

Whisk together eggs, milk, buttermilk, apple butter, vanilla, and all the spices.

Pout egg mixture over the bread cubes.  Push down on the bread with your hands (or a spoon) until it’s all soaked and mainly covered.

Combine the brown sugar and walnuts in a small bowl.  Top the french toast bake with the walnut mixture until evenly coated.  If baking at a later time, cover with tin foil and refrigerate until ready to bake.

Preheat oven to 350 degrees.

Bake for 25-30 minutes, or until golden brown and no longer wet.

Serve immediately plain, or with maple syrup.