Description

A delightful Apple French Toast Casserole perfect for a cozy breakfast or brunch. This recipe features tender, cinnamon-spiced apples cooked in butter and sugar, layered with day-old French bread soaked in a rich custard made from milk, cream, eggs, and warm spices. Topped with a buttery cinnamon streusel and baked to golden perfection, it can be prepared ahead and baked fresh when ready. Serve with sour cream icing or maple syrup for an irresistible start to your day.

Ingredients

Scale

Apples

4 medium apples, peeled, cored, sliced
2 tablespoons salted butter
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

Casserole

1 (day old) French bread, diced
1/2 cup or 1 cup granulated sugar (depending on serving method)
2 cups milk
1/2 cup heavy cream
6 large eggs
4 teaspoons vanilla extract
1/8 teaspoon nutmeg
2 1/2 teaspoons ground cinnamon, divided

Streusel Topping

1/4 cup light brown sugar
4 tablespoons salted butter, diced
1/4 cup all-purpose flour
1 teaspoon ground cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Cook the Apples: Heat a medium skillet over medium-high heat. Add 2 tablespoons of butter and let it melt. Stir in 2 tablespoons of granulated sugar and 1/2 teaspoon of cinnamon until combined. Add the sliced apples and toss to coat. Cook, stirring occasionally, until the apples are softened, about 5 minutes. Remove from heat and let cool.
Prepare the Casserole Base: Spray a 9×13 inch baking dish with non-stick spray. Spread the diced day-old French bread evenly in the dish. Layer the cooked apples on top of the bread. In a medium mixing bowl, whisk together the granulated sugar (use 1/2 cup if serving with maple syrup or 1 cup if serving with sour cream icing), milk, heavy cream, eggs, vanilla extract, nutmeg, and 1 teaspoon of cinnamon. Pour this custard mixture evenly over the bread and apples.
Make the Streusel Topping: In a small bowl, combine light brown sugar, diced butter, all-purpose flour, and remaining 1 teaspoon of cinnamon. Using your fingertips, mix until the butter breaks into smaller pieces and the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the custard-soaked casserole.
Refrigerate: Cover the casserole with plastic wrap or foil and refrigerate for at least 3 to 4 hours, preferably overnight, to allow the bread to soak up the custard and the flavors to meld.
Bake the Casserole: Preheat your oven to 350°F (175°C) and position a rack in the center. Remove the casserole from the refrigerator and bake uncovered for 45 to 55 minutes, or until the custard is set and the top is golden brown. If the casserole starts to brown excessively, tent with foil to prevent burning. It should no longer jiggle when gently shaken.

Notes

This casserole can be assembled the night before and baked fresh in the morning, making it ideal for busy mornings or brunch gatherings.
Top with sour cream icing for extra richness or serve with maple syrup as desired.
Using day-old French bread helps the bread absorb the custard better without becoming too soggy.
Adjust the granulated sugar amount in the custard depending on your preferred sweetness or toppings.
Tenting with foil during baking prevents the streusel topping from over-browning.

Nutrition

Serving Size: 1 slice (1/12th of casserole)
Calories: 340 kcal
Sugar: 20 g
Sodium: 230 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0.5 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 160 mg