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Apple Cinnamon French Toast Bake

This Apple Cinnamon French Toast Bake is a breakfast casserole that combines layers of bread, sliced apples, and a cinnamon-spiced custard mixture. It is baked until golden and bubbly, with a soft, custardy interior and crispy edges, topped with warm cinnamon-scented apple slices.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups cubed day-old bread preferably brioche or French bread
  • 3 large apples peeled and sliced
  • 4 large eggs beaten
  • 1 1/2 cups milk whole or 2%
  • 1/2 cup brown sugar light or dark
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter melted, for greasing and topping

Equipment

  • Mixing Bowl
  • Baking dish
  • Sharp Knife
  • Cutting Board
  • Whisk
  • Measuring spoons
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C) and generously grease a baking dish with melted butter.
  2. Spread the cubed bread evenly across the prepared baking dish, creating an even layer.
  3. Thinly slice the peeled apples and arrange them over the bread layer, distributing them evenly for a good balance of fruit in each bite.
  4. In a mixing bowl, whisk together the eggs, milk, brown sugar, cinnamon, and vanilla until the mixture is smooth and slightly frothy, with a warm aroma filling the air.
  5. Pour the custard evenly over the bread and apples, pressing down gently with a spatula to help the bread absorb the liquid.
  6. Sprinkle additional cinnamon or brown sugar on top if desired for extra sweetness and flavor.
  7. Place the dish in the oven and bake for about 40 minutes, until the edges are golden brown and the center is set with a slight jiggle.
  8. Remove from oven and let rest for a few minutes. Serve warm, garnished with extra apple slices or a drizzle of maple syrup if desired.

Notes

For a richer flavor, sprinkle chopped nuts or a dollop of whipped cream before serving. To make ahead, prepare everything the night before and refrigerate overnight, then bake in the morning.