Baked Apple French Toast
This post may contain affiliate links. Read my full disclosure policy. Part French toast, part apple pie, this baked apple French toast is the ultimate holiday brunch dish. A lovely mash-up of French toast and apple pie, this prep-ahead baked apple french toast has all the makings of a special holiday breakfast casserole—the kind that becomes a beloved family tradition. You can prepare it the night before, let it chill in the fridge overnight, and pop it in the oven when you’re ready to eat. I like to add a splash of bourbon to the custard mixture for extra depth, but feel free to substitute apple cider or more half & half if you prefer. Serve it with a sprinkle of confectioners’ sugar, a drizzle of maple syrup, and crispy bacon on the side. Table of Contents What You’ll Need To Make Baked Apple French ToastStep-By-Step InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Baked Apple French Toast Step-By-Step Instructions You May Also Like Printable Recipe Reviews “This was amazing and worked perfectly as a make-ahead casserole for brunch the next day. I followed the recipe exactly and got rave reviews.” What You’ll Need To Make Baked Apple French Toast Challah: Absorbs the custard mixture well and provides a rich, slightly sweet base. A raisin challah would also work nicely. Eggs: Bind the custard mixture and help create a creamy texture. Half & Half: Adds richness and creaminess to the custard mixture. Maple Syrup: Sweetens the custard mixture and adds a distinctive maple flavor. Bourbon: Adds depth and complexity to the dish; it can be replaced with apple cider or more half & half. Vanilla Extract: Enhances the flavor of the custard mixture with its aromatic richness. Butter: Adds richness and helps cook the apples. Granny Smith Apples: Provide a tart contrast to the sweet custard and topping. Dark Brown Sugar and Maple Syrup: Sweeten the apples and create a caramel-like sauce. Cinnamon: Adds warmth and spice to the apple topping. Confectioners’ Sugar and/or Maple Syrup: Optional toppings that add extra sweetness and flavor. Jump to the printable recipe for precise measurements Challah: Absorbs the custard mixture well and provides a rich, slightly sweet base. A raisin challah would also work nicely. Eggs: Bind the custard mixture and help create a creamy texture. Half & Half: Adds richness and creaminess to the custard mixture. Maple Syrup: Sweetens the custard mixture and adds a distinctive maple flavor. Bourbon: Adds depth and complexity to the dish; it can be replaced with apple cider or more half & half. Vanilla Extract: Enhances the flavor of the custard mixture with its aromatic richness. Butter: Adds richness and helps cook the apples. Granny Smith Apples: Provide a tart contrast to the sweet custard and topping. Dark Brown Sugar and Maple Syrup: Sweeten the apples and create a caramel-like sauce. Cinnamon: Adds warmth and spice to the apple topping. Confectioners’ Sugar and/or Maple Syrup: Optional toppings that add extra sweetness and flavor. Jump to the printable recipe for precise measurements Step-By-Step Instructions Begin with the custard: in a large bowl, combine the eggs, half & half, maple syrup, bourbon, vanilla, and salt. Whisk to combine. Dip each slice of challah into the custard mixture for about 5 seconds, then arrange in an overlapping pattern in the prepared baking dish. Be sure the entire bottom of the dish is covered with the bread. Pour any remaining custard over the bread. Set aside. In a large sauté pan, melt the butter over medium-high heat. Add the apples, brown sugar, maple syrup, and cinnamon. Bring to a gentle boil. Cook, stirring frequently, until the apples are softened and the sugar-syrup is thickened, about 8 minutes. Spoon the apples and sugar-syrup evenly over the bread, making sure not to leave any of the syrup behind. If not baking immediately, cover the dish with plastic wrap and refrigerate overnight. Otherwise, proceed with the recipe. When you’re getting ready to eat, cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking until puffed and golden, about 20 minutes more. Remove from the oven and, using a fine sieve, dust with the confectioners’ sugar. Serve with maple syrup. You May Also Like RecipeComments (284)Add Comment Recipe Comments (284) Add Comment Ingredients For the French Toast One 1-lb challah or raisin challah 5 large eggs 1½ cups half & half 3 tablespoons maple syrup 2 tablespoons bourbon (optional; replace with apple cider or half-&-half if desired) 1 teaspoon vanilla extract Heaping ¼ teaspoon salt One 1-lb challah or raisin challah 5 large eggs 1½ cups half & half 3 tablespoons maple syrup 2 tablespoons bourbon (optional; replace with apple cider or half-&-half if desired) 1 teaspoon vanilla extract Heaping ¼ teaspoon salt For the Apple Topping 4 tablespoons unsalted butter 4 large Granny Smith apples, peeled and thinly sliced ¼ cup + 2 tablespoons packed dark brown sugar 6 tablespoons maple syrup 1 teaspoon ground cinnamon 4 tablespoons unsalted butter 4 large Granny Smith apples, peeled and thinly sliced ¼ cup + 2 tablespoons packed dark brown sugar 6 tablespoons maple syrup 1 teaspoon ground cinnamon For Serving Confectioners' sugar and/or maple syrup Confectioners' sugar and/or maple syrup Instructions For the French Toast Butter a 9 x 13-inch or 3-QT baking dish. Slice the bread into ¾-inch-thick slices. In a large bowl, whisk together the eggs, half & half, maple syrup, bourbon, vanilla, and salt. Dip each slice of challah into the custard mixture for about 5 seconds, then arrange in an overlapping pattern in the prepared baking dish. Be sure the entire bottom of the dish is covered with the bread. Pour any remaining custard over the bread. Set aside. Butter a 9 x 13-inch or 3-QT baking dish. Slice the bread into ¾-inch-thick slices. In a large bowl, whisk together the eggs, half & half, maple syrup, bourbon, vanilla, and salt. Dip each slice of challah into the custard mixture for about 5 seconds, then arrange in an overlapping pattern in the prepared baking dish. Be sure the entire bottom of the dish is covered with the bread. Pour any remaining custard over the bread. Set aside. For the Apple Topping In a large sauté pan, melt the butter over medium-high heat. Add the apples, brown sugar, maple syrup, and cinnamon. Cook, stirring frequently, until the apples are softened and the sugar-syrup is thickened, about 8 minutes. Spoon the apples and sugar-syrup evenly over the bread, making sure not to leave any of the syrup behind. If not baking immediately, cover the dish with plastic wrap and refrigerate overnight. Otherwise, proceed with the recipe. Preheat the oven to 350°F and set an oven rack in the middle position. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking until puffed and golden, about 20 minutes more. Remove from the oven and, using a fine sieve, dust with the confectioners' sugar. Serve with maple syrup. In a large sauté pan, melt the butter over medium-high heat. Add the apples, brown sugar, maple syrup, and cinnamon. Cook, stirring frequently, until the apples are softened and the sugar-syrup is thickened, about 8 minutes. Spoon the apples and sugar-syrup evenly over the bread, making sure not to leave any of the syrup behind. If not baking immediately, cover the dish with plastic wrap and refrigerate overnight. Otherwise, proceed with the recipe. Preheat the oven to 350°F and set an oven rack in the middle position. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking until puffed and golden, about 20 minutes more. Remove from the oven and, using a fine sieve, dust with the confectioners' sugar. Serve with maple syrup. Nutrition Information Powered by Per serving (8 servings) Calories: 473 Fat: 18 g Saturated fat: 9 g Carbohydrates: 65 g Sugar: 33 g Fiber: 4 g Protein: 11 g Sodium: 358 mg Cholesterol: 177 mg Per serving (8 servings) Calories: 473 Fat: 18 g Saturated fat: 9 g Carbohydrates: 65 g Sugar: 33 g Fiber: 4 g Protein: 11 g Sodium: 358 mg Cholesterol: 177 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. 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