Baked Apple French Toast made with brioche bread, apples, cinnamon, and brown sugar. Serve this with powdered sugar, maple syrup, or caramel sauce. This casserole is the perfect way to welcome in Fall.
- 3 tablespoons unsalted butter
- 3–4 large sour green apples, peeled and diced
- 2 tablespoons brown sugar
- 1 1/2 teaspoons ground cinnamon
- 3/4 loaf of Pre-sliced brioche bread from the bread isles, diced into 1″ cubes (see notes)
- 1 1/3 cups milk (you can use low fat, 2%, whole. etc.)
- 1/2 cup half and half
- 6 large eggs
- 1 tablespoons vanilla extract
- 1/2 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 1/2 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.
- Serving Size: 1
- Calories: 483
- Fat: 23g
- Carbohydrates: 56g
- Protein: 14g