Apple French Toast Casserole
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This simple French toast casserole recipe features crusty bread, crisp apples, and a spiced streusel topping and can be prepared a few hours ahead of time or overnight for easy preparation the next morning.
THIS APPLE FRENCH TOAST CASSEROLE IS SO GOOD
Why eat normal French toast when you can have French toast that is infused with apple cinnamon goodness? I swear this French toast casserole is like eating apple pie for breakfast!
The crusty bread and crisp apples are soaked in a cinnamon egg custard and then baked to perfection with a crispy, golden brown top and soft, moist center. Kick your apple French toast casserole recipe up a notch by topping it off with a streusel crumb topping that is spiced like apple pie and truly the cherry (apple?) on top!
MAKE THIS BREAKFAST CASSEROLE AHEAD OR BAKE IT ON DEMAND
This is the perfect make ahead brunch option since you can prepare everything the night before and let the bread and apple mixture soak in the custard overnight. Then, just pop it in the oven in the morning and serve it warm with any and all of the toppings your apple-loving heart desires.
If you don’t want to plan ahead and soak it overnight, it’s really no problem. I like to let the stale bread soak up the liquid in the custard for at least a few hours, but if you don’t have time for that, don’t fret! Just assemble, soak for a few hours, then pop it in the oven. It will still turn out amazing, especially if your bread is nice and stale.
APPLE FRENCH TOAST RECIPE INGREDIENTS
My easy apple French toast casserole recipe requires a handful of ingredients that you might already have on hand. I like to use a crusty, stale bread here, which can be homemade or store bought.
I prefer to use brown sugar for the caramel-like flavor it lends, but you can also use half granulated white sugar and half brown sugar, or all granulated sugar if you prefer or based on what is available in your pantry.
FRENCH TOAST BASE
The base for this baked French toast comes from my make ahead French toast casserole. That recipe is tried and true and has served us (and many readers!) well for so many occasions (my favorite is Christmas morning).
For the French toast base, you will need:
• stale French bread
• apples
• unsalted butter
• light brown sugar
• eggs
• milk
• vanilla extract
• ground cinnamon
• salt
WHAT KIND OF APPLES SHOULD I USE?
While there are tons of different apple flavors out there, I prefer sweet apples for this casserole. Of course, there’s nothing wrong with Granny Smith apples, but gala apples or Fuji apples are my favorite for this apple dish.
APPLE PIE STREUSEL TOPPING
This streusel topping is my traditional cinnamon streusel topping, kicked up a notch to include the typical spices we find in apple baked goods and apple cider. If you don’t love some of these spices, just omit them!
For the apple spiced streusel, you will need:
• all-purpose flour
• light brown sugar
• ground cinnamon
• ground nutmeg
• ground ginger
• ground allspice
• salt
• unsalted butter
START WITH STALE BREAD FOR THIS APPLE OVERNIGHT FRENCH TOAST CASSEROLE
While it doesn’t quite matter that kind of bread you use, it is imperative that you start with stale bread cubes. Starting with stale bread for a baked French toast recipe will result in the best final texture, since stale bread has less moisture in it. Less moisture in the bread means more room to soak up that decadent custard filling so it gets perfectly moist.
If you don’t have stale bread, not a problem! Slice it into chunks and let it sit at room temperature for a few hours or even overnight if you have the time to release some of the natural moisture.
This is a great place to use old bread that has been floating around in your cabinet or a loaf of bread that you somehow got tired of before it was all used up. Just be sure the bread is only stale and not moldy.
HOW TO MAKE APPLE FRENCH TOAST BAKE
Start by spraying a 2 quart casserole dish or 9″ x 13″ baking dish with non-stick spray. Place about 1 cup of the apples in the bottom, then toss the rest of the apples with the cubed bread and put that mixture on top of the layer of apples.
ALLOW THE CUSTARD MIXTURE TO SOAK INTO THE BREAD
Next, in a large bowl, whisk together the melted butter and brown sugar. Add the eggs, milk, vanilla extract, and salt, and whisk again until everything is completely combined.
Pour this spiced egg mixture over the bread, cover the whole thing with a lid or foil, and allow it to rest in the refrigerator for at least 3 hours or overnight.
MAKE THE STREUSEL TOPPING
When you are ready to bake the casserole, preheat the oven, then make the streusel topping, placing the casserole in the oven when it is fully heated.
While the oven is heating or the casserole is baking, make your streusel topping by placing the flour, brown sugar, cinnamon, ground nutmeg, ginger, allspice, and salt into a small bowl. Toss everything together with a fork until combined.
Add the butter to the bowl, then use a fork to smash the pieces of butter into the mixture.
Next, use your fingers to press the ingredients together until the butter is in small chunks. I like to pick up chunks of butter and gently pinch them in between my thumb and pointer and middle fingers to flatten slightly. I then drop the flattened pieces of butter back into the mixture so they pick up the dry mixture. You’re aiming for mostly medium-size chunks and some smaller and large chunks.
Keep the streusel chilled in the refrigerator until you are ready to use it.
ADD THE STREUSEL AND FINISH BAKING
Once the baked French toast casserole has been in the oven for 35 minutes, remove it from the oven, then scatter the apple pie streusel over the top of the casserole and continue baking for 18-20 minutes.
When the casserole is finished, allow it to cool a bit before serving.
SERVING SUGGESTIONS
French toast casserole can be enjoyed on its own, or you can serve it with all of your favorite French toast toppings.
Try drizzling it with maple syrup or caramel sauce and top it with a dollop of whipped cream.
Or, serve it for dessert with a scoop of vanilla ice cream!
For a full brunch spread, try pairing it with a cold brew coffee or an apple pie smoothie, morning glory muffins, and perhaps a vegetable quiche.
APPLE FRENCH TOAST FAQs
Baked Apple French Toast Casserole Recipe
Ingredients
APPLE FRENCH TOAST
- 10-12 ounces (283-340g) stale1 French bread (or other crusty bread) cut into large cubes (about 8-9 cups of bread)
- 2 large apples chopped (about 3 cups)
- ¼ cup (58g) unsalted butter melted
- 1 cup (200g) firmly packed light brown sugar
- 8 large eggs
- 1 and ½ cups (360mL) milk any, but I prefer whole cow
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
Instructions
APPLE FRENCH TOAST
- Spray a 2 quart casserole or 9" x 13" baking dish with non-stick spray. Place about 1 cup of the apples in the bottom, then toss the rest with the bread and put on top.
- In a large bowl, whisk together the melted butter and brown sugar. Add the eggs, milk, vanilla extract, and salt, and whisk again until everything is completely combined.
- Pour the egg mixture over the bread, cover with a lid or foil, and allow to rest in the refrigerator for at least 3 hours or overnight.
- When you are ready to bake the casserole, preheat the oven to 350ºF (177ºC) and make the streusel topping.
STREUSEL TOPPING
- Place flour, brown sugar, cinnamon, nutmeg, ginger, allspice, and salt into a small bowl. Toss together with a fork until combined.
- Add the butter to the bowl, then use a fork to smash the pieces of butter into the mixture.
- Use your fingers to press the ingredients together until butter is in small chunks. I like to pick up chunks of butter and gently pinch them between my thumb and pointer and middle fingers to flatten slightly. I then drop the flattened pieces of butter back into the mixture so they pick up the dry mixture, then go through the whole bowl again with all of my fingers to "fluff" the mixture and turn the flattened pieces back into larger chunks. You are aiming for mostly medium-size chunks and some smaller and larger chunks.
- Bake the casserole uncovered for 35 minutes, remove from the oven, and sprinkle the apple spice streusel evenly over the top of the entire casserole.
- Bake for an additional 18-20 minutes or until the casserole is baked through and the egg mixture looks set. Remove from the oven and allow to cool about 15 minutes before serving. Store leftovers in the refrigerator up to 5 days. Casserole freezes well, up to 3 months. Thaw in the refrigerator overnight and heat as needed. Unbaked casserole freezes well, up to 3 months. Thaw in the refrigerator and proceed with baking.
Notes
- Stale bread: the reason for stale bread is because you want the bread to soak up all of the liquid ingredients. Stale bread has far less moisture in it, allowing for intake of the custard. I usually cut up my bread and let it sit out during the day or even overnight an extra night, if I have that much advance planning.
- Brown sugar: I like to use all brown sugar, but you could use all granulated (white) sugar or half brown and half granulated. Granulated sugar will bring a little more texture to your streusel. The instructions and method are the same.
- Salt: I use table salt. If you use a larger, flakier, or coarser salt, you may want to increase this to ½ teaspoon. If you are using salted butter, decrease the added salt to just ⅛ teaspoon.
- Butter: I typically cut my ¼ cup of butter into 16 pieces. Cut the stick in half long ways, turn it on its side and cut in half long ways again, then slice into 4 slices. This will make 16 small pieces. You can also use salted butter. Decrease the added salt to just ⅛ teaspoon.
- Halve the recipe: you can easily halve this recipe and put it in a smaller casserole dish or 8″ square baking pan. Bake time is 50-55 minutes.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
I always peel the apples before using. Don’t like the half cooked taste of the skins. Otherwise it’s really good. I do like a bit more cinnamon!
Thanks, Carl!