1loafgluten-free bread left out to dry and cut into cubes (about 6½ cups)
4largeeggs
1½cupsalmond milk OR any favorite milk product
1cupCranberry Apple juice
2tablespoonsmaple or pancake syrup + additional maple or pancake syrup for serving**
3/4teaspoonground cinnamon, divided
¼teaspoonground nutmeg
dash of cloves
4apples, cored, peeled, and diced
2tablespoonsbutter or ghee or coconut oil
powdered sugar and/or maple syrup for serving(optional)
Instructions
Preheat oven to 375 degrees F and spray a 9x13" (or other 3-quart casserole dish) with non-stick cooking spray and arrange bread cubes in an even layer in the dish.
In a large bowl, whisk together the eggs, milk, juice, maple syrup and spices. Pour egg mixture over top of the bread, making sure all of the bread gets soaked. Set aside.
To a large skillet over medium-low heat, add the apples and butter. Sprinkle with 1/4 tsp cinnamon, stir and cover to steam for a bit. When they start to get tender - about 4-5 minutes - remove lid and continue cooking without lid until tender and slightly caramelized. To avoid them from getting too soft don't keep the lid on for too long. Remove from heat to cool slightly.
Check the bread to make sure all pieces are getting well soaked. If any cubes are dry on top, flip them over with your hands to ensure all pieces are wet.
Next spoon about 3/4 of the apples over the top of the bread, push some down into the bread with your fingers.
Bake for about 45 minutes and until tops are lightly browned - you want the bake to be moist, but no longer liquidy.
Remove from oven and serve immediately. Top each slice with remaining sautéed apples, maple or pancake syrup and/or a dusting of powdered sugar. Store leftovers in a covered container in the fridge for up to a couple of days and reheat in the microwave.
Notes
Calorie count may vary depending on specific ingredients used. For example, I used a sugar free, calorie free pancake syrup.