Apple Spice French Toast

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Haaaaaaaaaaaaaappppppppyyyyyyyy Friday everyone! Gotta to get to work, so I’m going to keep this short and sweet. Sweet, like this lovely baked French toast. Fall apples were just making their way onto the scene and I wanted a sweet treat to highlight their juicy, tartness. Enter this baked French toast! I went light on the sweetener (you can always drizzle it with syrup) and prepped it so that it was half way between bread pudding and French toast (you know, so you wouldn’t feel guilty plopping a scoop of ice cream on top)! It’s great for brunch or dessert!

And before I bid you farewell, I want to leave you with an announcement! Como Water will be featuring three vegan holiday cooking classes in December: 1 on veggies, 1 on sides, and 1 on desserts. If you’re in the DC area, you should check it out! Go here for more information or email me at! 😀

Apple Spice French Toast

(Printable Recipe)


1 demi whole wheat baguette–broken up into 1 inch pieces

3 eggs

1 cup almond milk

pinch salt

1 teaspoon cinnamon

pinch nutmeg

1/4 teaspoon ginger powder

1/4 cup maple syrup

1 ripe banana–mashed

1/3 cup chopped, toasted walnuts

turbinado sugar for sprinkling

apples (see below)

Apple Mixture

4 Gala (or granny smith) apples–cored and cubed



pinch salt

1/3 cup water

1/4 cup brown sugar

2 tablespoons orange juice

1/2 teaspoon cinnamon


*Tear baguette into one inch pieces and add to large bowl. In a separate bowl, whisk eggs, milk, salt, cinnamon, nutmeg, ginger powder, maple syrup, mashed banana, and toasted walnuts. Add egg mixture to baguette. Let soak, stirring periodically, while you prepare rest of dish.

*Fill tea kettle with water. Heat over medium heat. Preheat oven to 350 degrees F. Butter 6 small ramekins. Sprinkle with sugar. Set aside.

*Make apple mixture: Core and cube apples (leave skin on). Add apples to a large bowl with cold water and lemon (juice and peel). Remove apples from lemon water and add to large saute pan. Add salt, 1/3 cup water, brown sugar, orange juice, and cinnamon. Heat over medium heat until apples soften (~10-15 minutes), stirring occasionally. Set aside.

*Spoon apple mixture into the bottom of each prepared ramekin. Top with baguette/egg mixture. Cover with buttered piece of foil. Add to large glass baking dish. Fill baking dish half full with hot water from tea kettle. Bake in preheated oven for ~30 minutes. Remove foil. Sprinkle top with sugar. Bake 15 additional minutes. Turn oven off. Let cool in oven at least 5 minutes before serving. Enjoy!

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. I love these mini ramekins overflowing with french toast, fantastic 😀

    Choc Chip Uru

  2. I though veggies were a side. 😉 This looks great!

  3. ‘thought’ geesh, my typing!

  4. Great twist on french toast! I never would have thought to bake it.

  5. This sounds delicious Tiffany! Apples and spice are the perfect add ins this time of year for french toast! Yum :)!

  6. Tiffany, this is the perfect comfort dessert. I love the sugary topping and the fact it is stuffed full of fruit. Yum!

  7. wow this looks delicious!!! Gonna try this tomorrow with my new ramekin dishes!

  8. Ack! No fair! Come do three cooking classes in Cayman!!!

    You can stay at our house…provided you make me some apple spice french toast every morning 🙂

  9. these look soooo yummy, i just wanna dig a spoon right in there!

  10. I would want this for breakfast today. Your individual french toast look so good with just the right amount of fruit and bread.

  11. Love the bread-pudding-ness of this. Perfect for a fancy little brunch!

  12. You’re giving a class!? That is AWESOME!!!

  13. great idea serving french toasts in individual portions. i gotta try that next time 😀

  14. I opened up you site, and wanted to devour one of those delicious treats! I love the idea of adding the mashed banana too. The flavors look and sound fantastic! Hugs, Terra

  15. Tiffany…these look luscious! What a great way to serve them…in individual ramekins. Then I get to have one all to myself! Hope you had a wonderful Thanksgiving! : )

  16. Thanks for the comments everyone! 😀