Baked Apple French Toast made with brioche bread, apples, cinnamon, and brown sugar. Serve with powdered sugar, maple syrup, or caramel sauce. This casserole is the perfect way to welcome in Fall. 😊
Fall is here, and I'm ready for all the apple recipes. I could not wait to make this Baked Apple French Toast. It was quick, easy to make, and it made my whole apartment smell like Fall. Apple, cinnamon, and maple syrup make this the perfect recipe to welcome in the new season.
I like using the green granny smith apples in this Apple French Toast Casserole, but you can use any apple that is in season. You'll want to peel and dice a minimum of 3 apples. Depending on how many apples you want in this casserole and how efficient you are at peeling, you can do four, maybe even five apples.😃
After you combine all the ingredients in your pan, this will need to sit so the bread can fully absorb the custard mixture. I've made this with it only sitting in the fridge for 30 minutes, and leaving it overnight in the refrigerator. Both were delicious, the only difference was in the texture. The overnight one was a little creamer, and the top crisped up better.
I used Sarah Lee Brioche Bread instead of fresh bread, which typically has a harder crust. If you plan on letting this only sit in the fridge for 30 minutes, you should use a pre-made bread like Sarah Lee Brioche bread. If you make this the night before, any bread should work.
The first time I made this, I topped it with caramel, and it was soooo good. It tasted just like a caramel apple, and it gave me all the Fall feels. It's worth it if you feel like making/ buying caramel sauce, but maple syrup is just as easy and will give you all the Fall flavors you are craving.
Store leftover Apple French Toast Casserole in an airtight container. Eat within three days.
This Baked Apple French Toast is inspired by the little spice jar's pumpkin french toast.
I hope you love this Baked Apple French Toast recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Have fun!Print
- 3 tablespoons unsalted butter
- 3-4 large sour green apples, peeled and diced
- 2 tablespoons brown sugar
- 1 ½ teaspoons ground cinnamon
- ¾ loaf of Pre-sliced brioche bread from the bread isles, diced into 1" cubes (see notes)
- 1 ⅓ cups milk (you can use low fat, 2%, whole. etc.)
- ½ cup half and half
- 6 large eggs
- 1 tablespoons vanilla extract
- ½ cup pecans, chopped
- powdered sugar (optional)
- maple syrup (optional)
- In a large skillet over medium heat, melt butter. Add apples to the skillet string often stirring. Once the apples become tender, about 5-7 minutes, mix in brown sugar and 1 teaspoon of cinnamon. Set aside.
- Coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes on the baking dish. Evenly layer half of the apples on top. Top with remaining bread cubes, then remaining apples.
- In a large bowl, whisk together eggs, milk, half and half, and vanilla. If you love cinnamon, mix in ½ teaspoon into the egg mixture. Pour mixture evenly over the bread cubes. Cover and place in the fridge for a minimum of 30 min or overnight.
- When you're ready to cook, preheat oven to 350 degrees F. Remove baking dish from the refrigerator.
- Bake, uncovered, for 15 minutes. Remove from oven and top with pecans. Bake for another 30-40 minutes until the center, is firm.
- Serve immediately, sprinkled with confectioners' sugar and maple syrup.
I used brioche bread instead of fresh bread, which typically has a more rigid crust. If you plan on letting this only sit in the fridge for 30 minutes, you should use the Sara Lee bread (or bread-like it). If you make this the night before, any bread will work.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Serving Size: 1
- Calories: 483
- Fat: 23g
- Carbohydrates: 56g
- Protein: 14g