Apple Cinnamon French Toast Bake
This Apple Cinnamon French Toast Bake is a comforting casserole made with slices of bread layered with spiced apples and custard mixture, then baked until golden and bubbly. The dish features crispy edges and a gooey center, with caramelized apple topping and a warm, aromatic crust.
Equipment
- Mixing bowl
- Baking dish
- Whisk
- Knife
- Cutting board
- Measuring cups and spoons
- Oven
Ingredients
- 1 loaf day-old bread (such as brioche or challah) cut into 1-inch slices
- 3 large apples firm, such as Fuji or Honeycrisp, sliced thin
- 2 tablespoons cinnamon sugar for tossing sliced apples
- 4 large eggs lightly beaten
- 1 1/2 cups milk whole or 2%
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar packed
- 1/4 cup unsalted butter melted for topping, plus extra for greasing
- 1/4 cup granulated sugar for topping
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish with butter to prevent sticking.
- Slice the apples thinly and toss them in cinnamon sugar until coated evenly.
- Arrange the bread slices in a single layer in the prepared baking dish, overlapping slightly if needed.
- Distribute the cinnamon-sugar coated apple slices over the bread, spreading them evenly across the top.
- In a mixing bowl, whisk together eggs, milk, vanilla extract, and brown sugar until well combined and slightly frothy.
- Pour the custard evenly over the bread and apples, pressing down gently to soak all the slices and ensure they absorb the mixture.
- Sprinkle granulated sugar and drizzle melted butter over the top for a crispy, caramelized crust.
- Bake uncovered in the preheated oven for about 35 minutes, until the top is golden brown and bubbling around the edges.
- Remove from the oven and let it cool slightly for 5 minutes—the caramelized edges will crackle, and the aroma will fill the room.
- Serve warm, scooping out portions that reveal the tender custard, crispy edges, and soft apple slices inside.
Notes
For extra flavor, sprinkle chopped pecans or a drizzle of maple syrup before serving. Use stale bread to absorb more custard and create a better texture. Cover with foil if browning too quickly in the oven.