Fall recipes should be comforting, rustic and full of seasonal flavor. This breakfast recipe from my 2016 archives is not one I have made again, but I'm not sure why. I love the chunks of apple throughout and it is a great way to use up those end of loaf, almost stale, bread slices. Yesterday, I made this with the multigrain bread I usually buy as well, and it tasted great. I did cut off the crusts and use a total of 3 smaller slices, rather than 2 larger slices.
I like that the only sweetener is sugar free brown sugar and because I don't care for things to taste too sweet, I enjoyed it without any additional toppings. However, you could add a drizzle of syrup or powdered sugar if you wanted. It's the perfect size, individual breakfast treat and definitely a delicious taste of fall.
Happy Tuesday!
{ Linking with these friends}
Vicki.. this looks yummy! I'm going to make your cinnamon oatmeal bake soon. Have a great week.
ReplyDeleteSounds good, Vicki!! Thanks for the recipe again! Glad you remembered it.
ReplyDeleteLooks delicious, heading to look at the recipe! Have a blessed day dear Vicki, HUGS!
ReplyDeleteYum! I just went back to your recipe and pinned it - sounds delish!
ReplyDelete