It’s getting chilly outside you guys! And I’m sort of excited about it since it means I get to wear all of my comfy clothes, fall boot styles and undoubtedly, bake my center out. I actually can’t wait around to check out the apple orchard this year to pick fresh new juicy apples. Tony simply got finished with baseball and will be staying with me for another about a week. Hopefully we’ll have time to head to the orchard.

My favorite apples to treat on are usually Honeycrisp and Braeburn for their special, crispy crunch. Nevertheless nothing at all beats a granny smith when it comes to cooking. They’re properly tart yet still give some sweetness. I cannot wait around to bake up famous apple crisp this season (make it!).

I’m planning on stocking up on their candles and lotions, because you know the holidays is going to be here before very long. I’m also the sort of one who doesn’t actually go shopping until a few days before Xmas or even right before I’m attending any occasion party. There were numerous moments where I’ve gift wrapped something in the prospective parking lot. This season I vow to be better at that… maybe.

Today I’m bringing you a simple formula inspired by Bath & Body Works new We Love Fall products. After soaking within the aroma of their Apple candle all the other day, I just had to start cooking together. This recipe is a Salted Caramel Apple French Toast and I understand you guys will love this for all those Fall mornings when you yourself have company or just when you wish a special deal with. You can make and can be made in advance, too!

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1 pound french breads loaf cut into 1 inch cubes

1/4 cup butter

1/2 teaspoon sea salt

1 1/2 cups unsweetened vanilla almond milk

2 eggs

Apply a 13×9-inch cooking dish with non-stick cooking spray.

In a big bowl, whisk together almond milk, maple syrup, vanilla, eggs, egg whites, cinnamon and nutmeg. Pour egg blend over the breads, making certain to soak each cube. If there are some dry pieces, basically press them down a little to absorb some of the egg blend. Cover and refrigerate at least 2 hours, or overnight!

Once ready to bake, place small saucepan over low temperature and add dark brown glucose, butter and maple syrup; whisk occasionally until butter is melted and coupled with glucose. Add salt and diced apples to caramel and mix to combine. Drizzle apple caramel mix all over loaf of bread cubes.

Preheat oven to 350 levels F and bake for 40-45 minutes or before the surface of the french toast bake is normally golden brown. Cool for 5 minutes then cut into 12 portions. Serve with warm maple syrup.

Get this to recipe just a little much better by using wholegrain bread.

You can reduce the sugar or use coconut sugar.


This appears absolutely amazing! Can’t wait around to try it.

I love building pumpkin ravioli in fall using a walnut cream sauce. I’m also a big fan of pumpkin loaf of bread pudding. This formula might also continue my favorites list after making it though.


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