Recipe summary

Hands-on time:
15 mins. to 25 mins.
Baking time:
40 mins. to 1 hrs 10 mins.
Total time:
55 mins. to 1 hrs 35 mins.
Yield:
about 8 to 12 servings
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.
Volume Ounces Grams

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

  1. 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. 2) In a medium-sized bowl beat the eggs, then whisk in the milk, sugar, vanilla, nutmeg and salt.
  3. 3) Pour this mixture over the bread, and let it soak in while you're preparing the topping.
  4. 4) Peel and slice the apples thinly. Toss them with the remaining topping ingredients, and spread them over the bread in the pan.
  5. 5) To bake immediately, preheat the oven to 375F. To bake up to 48 hours later, cover the pan, and refrigerate.
  6. 6) Bake the French toast in a preheated 375F 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. 7) Remove from the oven, and sprinkle with the sugar of your choice, if desired; or drizzle with maple syrup.
  8. Yield: about 8 to 12 servings.