8tablespoonscoconut sugar or brown sugardivided use
2teaspoonsground cinnamondivided use
1teaspoonground nutmegdivided use
3large applesany variety
Maple syrup and powdered sugarfor serving (optional)
Preheat the oven to 300ºF. Place the bread slices on a baking sheet and bake for 4-5 minutes per side until golden brown. Remove the bread from the oven and increase the heat to 350ºF.
Add 2 tablespoons of coconut oil to the bottom of an 8x8-inch baking dish. Arrange the toasted bread in two layers inside the dish. Press down to flatten slightly.
Whisk together the eggs, milk, 6 tablespoons sugar, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and vanilla. Pour the mixture over the toast and set aside while you prepare the apples.
Core and slice the apples into 1/8-inch thick wedges. Heat the remaining 1 tablespoon of coconut oil in a skillet over medium heat. Add the apples, remaining 2 tablespoons of sugar, remaining 1 teaspoon of cinnamon, and remaining ½ teaspoon of nutmeg. Sauté until the apples have started to soften and caramelize, 6-8 minutes. Remove the apples from the heat and let cool slightly. When cool enough to handle, arrange the slices on top of the toast mixture.
Bake on the center rack in the oven for 50-60 minutes until the eggs have set. Remove and let cool for 5 minutes before serving. Serve topped with maple syrup and powdered sugar, if desired.