recipe photo by Stephen Blancett
(Granny Smith, Honeycrisp)
Yields 8 servings
3 slices gluten-free or sprouted grain bread, torn into 1-in pieces
6 eggs
1 cup milk (flax, coconut, almond or goat)
1 tsp black pepper
1 tsp nutmeg
4 Tbsp grass-fed butter
3 large sage leaves
6 apples, cored and sliced into wedges (about 8 per apple)
1 cup grated goat’s milk cheddar cheese
- Arrange bread on a baking sheet. Toast until light brown. Set aside.
- Preheat oven to 350° F.
- Whisk eggs, milk and spices together until some small bubbles form on surface.
- Heat a skillet on medium heat. Melt 3 Tbsp of butter and drop in sage leaves. Allow butter to bubble, not burn.
- Drop apple wedges in and stir, cooking for 2 to 3 minutes until apples are slightly soft. Remove apple mixture from heat. Remove sage leaves.
- Use 1 Tbsp butter to grease a 9-inch springform pan, deep baking dish or Dutch oven. Arrange 1/3 of bread in a layer on the bottom. Sprinkle ¼ of grated cheese on top. Spoon 1/3 of apple mixture on top. Repeat twice. Pour egg mixture on top.
- Bake on middle rack for 30 minutes. Sprinkle remaining cheese on top. Bake for an additional 15 minutes.
Courtesy of Tania Melkonian, EATomology.com
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