just a smidgen

French Toast Apple Crisp

I’ve a poem, some photos from my garden and a recipe today.. scroll down to the recipe if you wish.

Have a lovely Sunday!


Flowers are just beginning to bloom in my garden..

IMG_4047IMG_4032IMG_4040IMG_4034IMG_4036IMG_4054{ I clipped a few lilacs and was so pleased to have their heady scent in the kitchen while I baked. }

IMG_4188IMG_4159IMG_4179I’m nearing the end of my Byblos Bakery series..

this recipe calls for their Cinnamon Raisin bagels.

So if you’re ever wondering what to do with those bagels that go a bit stale..

{ French Toast Apple Crisp }

could be the recipe you’re looking for.

IMG_4196I improvised everything in this recipe, adding apple chunks and the usual crumble topping..

I was surprised to see it rise up in the oven, all golden and fluffy.

IMG_4197Each bite had that lovely spongy “french toast” texture..

so I couldn’t decide if this was a brunch dish or a dessert.

IMG_4226My daughter thought it was fairly sweet with the topping, so if you wanted to make it more “brunchish”..

perhaps use the topping sparingly..


rename it Apple Crisp French Toast

and have a wee bowl in your garden this morning.


French Toast Apple Crisp
  • 2 large Cinnamon-Raisin Bagels, cubed
  • 1 large apple, cubed (ambrosia)
  • 4 eggs, whisked
  • 1 1/2 cups whole milk
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • pinch kosher salt
  • Topping:
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 1/4 cup all purpose flour
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • pinch salt
  • 6 tbsp unsalted butter, cold and cubed
  1. Preheat the oven to 350F.
  2. Butter a 9x9" oven-proof baking dish.
  3. Mix the bagel and apple cubes together and place in the prepared baking dish.
  4. In a medium mixing bowl, whisk the eggs and then whisk in the milk, vanilla, cinnamon, nutmeg and salt. Then pour this mixture over the bagels and apples. Set aside so the bagels will absorb some of the liquid while you prepare the topping.
  5. In a small bowl, stir together the oats, brown sugar, flour, cinnamon, nutmeg and salt. Cut in the butter using a pastry cutter. Towards the end, use your fingers to rub the mixture to blend further.
  6. Sprinkle the crumble topping over the filling.
  7. Bake for 50 minutes or until the topping is browned and the apples have softened. The filling will have risen and puffed up considerably.
  8. Remove and serve warm.
  9. If you wish to make this a little less sweet, you could make and use 1/2 of the crumble topping.
  10. *This is best eaten the same day. Warming up in microwave the second does work, but was wonderful with a little help from a drizzle of maple syrup.

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