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KCL Friday Finds

I'm pretty excited about this week's finds...as always. I keep wondering if I'm ever going to run out of great small businesses to feature, but I'm beginning to think that won't be a problem. Each week brings new shops and the most amazing new finds. And now that Valentine's Day has come and gone, I am all about Spring! I know, it's still cold here and there, but we can enjoy the remaining cold days by looking forward to fresh flowers and all-things-Spring. Today's finds is entirely about home decor...not something I planned intentionally this time. It just wound up that way, and I couldn't be happier. These shops have all you need to give your home a cheery refresh. Enjoy!


This first one is one of the top home decor trends for 2018. With macrame and fiber art exploding in the world of home decor last year, I'm happy to see it continuing into 2018. The beautiful pieces at Spinning Weaves are woven and include the most beautiful colors and patte…

Apple Pie French Toast Bake


I love pumpkin as much as the next fall-obsessed person, but about this time of year, I also start to crave anything baked with apples. On the weekends I love to make french toast or pancakes with the flavors of fall, but sometimes I don't want to stand over a hot griddle. This french toast bake is the perfect fall treat you can make ahead of time and pop in the oven for an autumn brunch (or dessert).

INGREDIENTS
  • 2 cups coconut milk (dairy-free option) - for regular recipe use 2 cups milk
  • 6 large egg yolks
  • one loaf white bread (cubed and left out overnight to stale)
  • one cup apple sauce
  • 1 tbsp vanilla extract (or seeds from 2 fresh vanilla bean pods if possible)
  • 1tsp apple pie spice
  • 1/2 cup sugar
  • 4 large Granny Smith apples peeled and diced
  • oil or butter for greasing pan 

INSTRUCTIONS
  1. Lightly butter or grease your baking dish and preheat oven to 350 F. 
  2. Fill the dish with the cubed stale bread. Alternate layers of the bread and diced apples. 
  3. Mix all the other ingredients in a large mixing bowl and whisk until thoroughly combined.
    Pour mixture over bread and press down the bread gently until all of the liquid is absorbed. Refrigerate one hour or up to overnight.
  4. Bake at 350 for about 55-60 minutes until the top layer is slightly crusty.
*Top it with my Salted Caramel Sauce!




More Cozy Fall Recipes to Try

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