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 -
For extra crunch, add 1/2 cup chopped pecans or walnuts to the topping before baking.
02 -
Pears can be substituted for apples to offer a variation in flavor.
03 -
The dish can be prepared the night before and refrigerated to bake fresh in the morning.