Ingredients
BATTER:
- 1 12 to 14 ounce loaf Challah Bread, cut into cubes
- 6 large eggs
- 1 cup unsweetened Vanilla Hemp Milk
- 2 cups lowfat organic Plain Yogurt
- 1/2 teaspoon sea salt
- 3/4 teaspoon Stevia or 2 individual use packets
- 1.5 teaspoons vanilla extract
- 1.5 teaspoons ground cinnamon
- 3 tablespoons Grade B Maple Syrup, divided
- Non-stick Cooking Spray for casserole 9×13 casserole dish
APPLES:
- 1 cup peeled and diced apple (1 to 2 apples, depending on size) I used Gala
- 1.5 teaspoons ground cinnamon
- 2 tablespoons date sugar
TOPPING:
- 2 tablespoons date sugar
- 1/2 teaspoon ground cinnamon
- pinch sea salt
Directions
- Cube Challah
- Spray 9 x 13 Pyrex baking dish with non-stick cooking spray.
- Using whisk, beat eggs in a large glass bowl.
- Add in Hemp Milk, Yogurt, sea salt, Stevia, 1.5 teaspoons of vanilla extract, 1.5 teaspoons of cinnamon and 3 tablespoons of Maple Syrup. Stir until well combined and set aside.
- Peel and dice apple(s).
- Toss with 1.5 teaspoons ground cinnamon and 2 tablespoons date sugar.
- Combine remaining 2 tablespoons date sugar, 1/2 teaspoon cinnamon and pinch of sea salt in a small dish.
- Toss cubed Challah into batter and gently fold until completely moistened. Gently stir in cinnamon and date sugar coated apple pieces.
- Pour into casserole dish and evenly sprinkle with topping.
- Cover with saran wrap and refrigerate overnight.
- Preheat oven to 350F. Immediately take casserole out of refrigerator, uncover and let sit out while oven heats up.
- Bake for 45 minutes. Let cool for 10. Serve with Maple Syrup and Enjoy!
Source : allrecipes.com
