Apple French Toast Bake

star rating (11) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 8 to 12 servings

Recipe photo

We love this prepare-ahead breakfast casserole for its creamy, warm insides and cinnamon-y apple topping. We also think that a layer of cooked breakfast sausage between the bread and the apples would be mighty tasty. Our thanks to longtime King Arthur friend Janet Matz for this recipe.

Apple French Toast Bake

star rating (11) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 8 to 12 servings
Published: 12/06/2013

Ingredients

French toast

  • 1 baguette, about 18" to 20" long (12 ounces)
  • 8 large eggs
  • 3 cups milk
  • 1/3 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Topping

  • 5 to 6 apples (1 3/4 to 2 pounds fresh apples), peeled and thinly sliced; Granny Smith is a good choice
  • 1 tablespoon lemon juice
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons maple syrup
  • pinch of salt
  • 2 tablespoons melted butter

Garnish

Directions

see this recipe's blog »

1) Lightly butter a 9" x 13" baking pan or similar-sized casserole dish. Slice a day-old baguette into 3/4" to 1" slices; you'll need about 21 slices to fill the pan. Place the slices of bread into the pan.

2) In a medium-sized bowl beat the eggs, then whisk in the milk, sugar, vanilla, nutmeg and salt.

3) Pour this mixture over the bread, and let it soak in while you're preparing the topping.

4) Peel and slice the apples thinly. Toss them with the remaining topping ingredients, and spread them over the bread in the pan.

5) To bake immediately, preheat the oven to 375°F. To bake up to 48 hours later, cover the pan, and refrigerate.

6) Bake the French toast in a preheated 375°F oven for 30 to 40 minutes, until the apples are soft and the eggs set. If it's been refrigerated, remove the cover, and bake for 60 to 70 minutes.

7) Remove from the oven, and sprinkle with the sugar of your choice, if desired; or drizzle with maple syrup.

Yield: about 8 to 12 servings.

Nutrition information

Serving Size: 2 1/4" x 4 1/2" Servings Per Batch: 12 Amount Per Serving: Calories: 310 Calories from Fat: Total Fat: 9g Saturated Fat: Trans Fat: Cholesterol: 179mg Sodium: 375mg Total Carbohydrate: 31g Dietary Fiber: 3g Sugars: 18g Protein: 11g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1 2  All  
  • star rating 10/21/2014
  • Jess from South Jersey
  • This is delicious and easy. I LOVE that it can be assemble it Friday night and baked on Sunday morning. In fact, I suspect it might taste better doing it that way. I only made a half batch (this was the test run!) and it was still a pretty big amount. Enough for large breakfast servings and three doggie bags. I will absolutely use for a crowd/potluck/holiday meal. I made one slight change - used boiled cider instead of maple syrup for the topping mix (because I happened to have an open bottle) but did put a drizzle of syrup on the top after it was done baking.
  • star rating 10/13/2014
  • Victoria Camron from KAF Community
  • My husband made this fantastic recipe for Sunday's breakfast. He cut the milk to 2 cups instead of 3, and added extra vanilla because we love vanilla. Breakfast was absolutely fantastic!
  • star rating 01/01/2014
  • Allison from Suffield CT
  • Easy to prepare and delicious to eat! (The baking took longer than the recommended time but it's possible that my oven wasn't fully preheated when I put the dish in.)
  • star rating 12/26/2013
  • Kim from Wickliffe, OH
  • This was outstanding. I made it ahead and baked off Christmas morning. We enjoyed it both freshly baked and again as leftovers. It was pretty easy to prep ahead, and used ingredients I had on hand, yet looked, smelled and tasted special enough for a holiday.
  • 08/29/2013
  • Glenda from Raleigh N C.
  • This is a delicious recipe and can be preared thenight before.
  • star rating 01/01/2013
  • Josh from Arlington, VA
  • Just made it for New Year's Day breakfast?great! Used Granny Smith apples but microwaved them slightly before adding as topping and sprinkled the apples with brown sugar before baking. By microwaving the apples 2-3 minutes this keeps the baking time just right for the bottom part? 30 minutes. At the 20 minute mark, I covered the top with aluminum foil to prevent scorching of the apples on top. Looked good and tasted good too!!! Easy to prepare.
  • star rating 12/22/2012
  • Pauline from Canaan, NH
  • This has become our traditional Christmas Breakfast...everyone loves it.
  • star rating 04/09/2012
  • dekcat121 from KAF Community
  • I made this to take to brunch. I skipped the apple topping, added maple syrup and flavoring to the egg mix, used stale bread and assembled everything in the pan the night before. It was amazing! Super creamy texture, and nice and crunchy on top just like French toast. It's already been requested that I make this again as soon as we have an occaision for it.
  • star rating 01/07/2012
  • baume from KAF Community
  • Fabulous!! We loved that it was very flavorful, without being cloyingly sweet. I assembled this the night before (sans apple topping), using cubed challah (with the outer crust cut off), and added toasted walnuts to the apple topping. The only thing I would do differently next time is drain off some of the excess, unabsorbed liquid prior to baking, and serve it with fresh fruit, or fruit salad. As it was, I prepared oven fried bacon on a lower rack of the oven during the last 15 minutes of baking.
  • 12/31/2011
  • Lucy from IL
  • Can this be prepared the night before?
    You can prepare the batter and the apple topping and keep everything separate until the morning. ~Amy
1 2  All  
bakershotline

Related recipes