Apple Cinnamon French Toast Casserole

A delightful twist on a classic breakfast dish, this Apple Cinnamon French Toast Casserole is perfect for families and gatherings. Easy to prepare and can be made ahead of time, making it ideal for brunches or holiday mornings.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

Main Ingredients

1 loaf large loaf of crusty bread, cut into 1-inch cubes Sourdough or French bread works best
3 large Granny Smith apples, peeled, cored, and sliced
2 tablespoons unsalted butter For sautéing apples and greasing the dish
6 large eggs
1.5 cups whole milk Can substitute with non-dairy milk
0.5 cup heavy cream Can substitute with half-and-half or non-dairy cream
0.5 cup light brown sugar, packed
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
0.25 teaspoon ground nutmeg
0.25 teaspoon salt

Streusel Topping

0.5 cup all-purpose flour
0.5 cup brown sugar
1 teaspoon ground cinnamon
4 tablespoons cold unsalted butter, cubed
0.5 cup chopped pecans Optional

Method

Preparation

Grease a 9×13 inch baking dish with butter or non-stick spray.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced apples and cook for 5-7 minutes until slightly soft. Set them aside to cool.
Place half of the bread cubes into the prepared baking dish. Spread the sautéed apples over the bread, then top with the remaining bread cubes.
In a medium bowl, whisk together the eggs, milk, heavy cream, brown sugar, cinnamon, vanilla, nutmeg, and salt until well combined.
Pour the egg mixture evenly over the bread and apples. Use a spatula to gently press down on the bread so every piece gets soaked.
Cover the dish with foil and refrigerate for at least 2 hours, or overnight for the best texture.

Baking

Preheat your oven to 350°F (175°C).
Prepare the streusel topping by mixing the flour, brown sugar, and cinnamon in a small bowl. Use a fork or your fingers to cut in the cold butter until it looks like coarse crumbs. Stir in the pecans if using.
Sprinkle the topping evenly over the soaked bread.
Bake for 45 to 50 minutes, until the casserole is set in the middle and golden brown on top.
Let it cool for 5-10 minutes before serving.

Notes

This casserole is best enjoyed warm. You can drizzle it with maple syrup or garnish with fresh whipped cream or powdered sugar. Pair it with crispy bacon or fresh fruit.