Baked Apple French Toast with Streusel Topping

French toast has never been easier and yet looked so elegant at the same time. Baked apple French toast is made the night before and can be modified with your favorite fruit.

In honor of Valentine’s Day this past weekend, my friend Haley and I conjured up the epic idea of hosting a Lord of the Rings movie marathon, the extended versions, complete with all 7 hobbit meals.

When I ran this idea by my boyfriend a few weeks prior, not wanting to impose a house-full of our friends on him for Valentine’s Day, he responded in the best way possible, “This is it best Valentine’s Day idea ever – you do love me!”

And then I went off the deep end, looking up middle earth inspired recipes and researching the typical kinds of food eaten throughout the series. Everyone who has read the books and/or seen the movies is familiar with elven lembas bread and the mass quantities of ale consumed by the hobbits, what did their typical diet entail?

For starters, there are 7 different meals including Breakfast, Second Breakfast, Elevensies, Luncheon, Afternoon Tea, Dinner, and Supper.

Since I think I was the only one who was up early enough to eat Breakfast (which was a glass of tea and a muffin), we started the day at 9:30am with Second Breakfast and the original animated 1977 movie, The Hobbit.

Inspired by a hobbit’s love for bread, eggs, apples, and honey I prepared baked apple french toast with slices of apple between the bread and topped it off with streusel. Served with a side of sausage, all my hobbit friends were satisfied (see below for proof that hobbits were present). At least until the next meal 2 hours later.

The next meal was elevensies, served at 11am of course. This consisted of lembas bread wrapped in crafted mallorn leaves – you can find out about that and the rest of the menu on my Lord of the Rings Menu post.

Side note: One of my friends has celiac and I was able to make her own portion of this French toast using gluten-free bread and gluten-free oats. In the past I’ve also made it with dairy-free milk so no matter your dietary restrictions, you can still enjoy this with the appropriate substitutions!

One year ago: Skillet Rolls for Two

Three years ago: Meyer Lemon Blueberry Baked Oatmeal

Four years ago: Caramelized Chicken with Jalapeno Cream

Five years ago: Chocolate Covered Cherries

BAKED APPLE FRENCH TOAST WITH STREUSEL TOPPING

Serves 6-8

Ingredients:

FRENCH TOAST

1 (16-oz.) French bagette

8 eggs

2 cups 2% milk

1/4 cup brown sugar

1/4 cup honey

1 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp ground nutmeg

3 apples, peeled, cored, and sliced

STRUESEL TOPPING

1/2 cup old fashioned rolled oats

1/2 cup packed brown sugar

1/4 tsp cinnamon

1/4 cup unsalted butter, softened

1/2 cup chopped pecans or walnuts (optional)

Directions:

1. Butter a 9×13 baking dish. Cut bagette into 1″ slices. Align slices into rows in baking dish. In large bowl, whisk together the eggs, milk, vanilla, brown sugar, honey, cinnamon, and nutmeg. Pour over bread slices, separating slices as you pour so the mixture gets between them. Place slices of apples between the bread. Cover and refrigerate overnight (maximum of 18 hours).
2. Streusel may be made the night before and sprinkled on before baking the next day: In medium bowl whisk together oats, brown sugar, & cinnamon. Cut in butter using two forks, a pastry blender, or your fingers. Mix until combined and crumbly. Add pecans, if desired, and mix. Set aside
3. Remove baking dish from refrigerator and bring to room temperature (approximately 30 minutes). Preheat oven to 350 degrees. Sprinkle streusel evenly over top of bread slices. Bake uncovered for 40-50 minutes, until cooked through, lightly browned, and there is no visible liquid. Center should be moist but not runny. To prevent over browning, loosely lay a sheet of aluminum foil over top during last 10 minutes, if necessary. Let rest for 10 minutes before serving. Serve with maple syrup.

Source: Adapted from my Baked Blueberry French Toast with Streusel Topping.