Apple Cinnamon French Toast Casserole (Print Version)

Tender apples and cinnamon baked with brioche for a cozy, crowd-pleasing breakfast or brunch dish.

# What You’ll Need:

→ Bread and Fruit

01 - 1 loaf brioche or challah (about 16 ounces), cut into 1-inch cubes
02 - 3 large apples (Granny Smith or Honeycrisp), peeled, cored, and diced

→ Custard

03 - 6 large eggs
04 - 2 cups whole milk
05 - 1/2 cup heavy cream
06 - 1/2 cup granulated sugar
07 - 2 teaspoons ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 2 teaspoons pure vanilla extract
10 - 1/4 teaspoon salt

→ Topping

11 - 1/3 cup light brown sugar, packed
12 - 1/2 teaspoon ground cinnamon
13 - 3 tablespoons unsalted butter, melted

→ Optional

14 - Powdered sugar, for serving
15 - Maple syrup, for serving

# How to Make It:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange the bread cubes evenly in the prepared dish. Distribute the diced apples over the surface.
03 - In a large mixing bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, cinnamon, nutmeg, vanilla extract, and salt until the mixture is fully blended.
04 - Pour the custard mixture evenly over the bread and apples. Gently press the bread down so it absorbs the liquid.
05 - In a small bowl, combine light brown sugar and ground cinnamon. Stir in the melted butter. Sprinkle this topping evenly across the casserole.
06 - Allow the casserole to sit for 15 to 30 minutes, or cover and refrigerate overnight for enhanced flavor.
07 - Bake for 40 to 45 minutes, until the top is golden brown and the center is set.
08 - Let the casserole cool slightly. Dust with powdered sugar and serve warm with maple syrup if desired.

# Additional Tips::

01 -
  • Easy to assemble and great for making ahead
  • Perfect way to use up day old bread and apples
  • Customizable with your favorite fruit or spices
  • Kid friendly and always a hit at brunch
02 -
  • Naturally vegetarian
  • Easy to double for a bigger group
  • Can be prepped the night before for busy mornings
03 -
  • Use slightly stale bread for the best texture so the bread soaks up the custard without becoming soggy
  • Do not skimp on the resting time before baking for the richest flavor
  • Let the baked casserole cool for at least ten minutes before slicing so it serves neatly

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