Baked Apple French Toast
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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.
“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
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.
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Baked Apple French Toast
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; see note)
- 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
For Serving
- Confectioners' sugar and/or maple syrup
Instructions
For the French Toast
- Butter a 9 x 13-inch (23 x 33-cm) or 3-QT (3-L) baking dish. Slice the bread into ¾-inch (2-cm) 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 (175°C) 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.
Notes
Nutrition Information
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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I made this to bring to my sister in laws for an Easter brunch with 25 people. It was amazing and so easy to make! I have actually made it twice since then just because it is so good! Thanks again Jenn!
I made this for Easter brunch exactly as written and it was DELICIOUS!!! Everyone loved it. It was the first dish gone.
Made recipe as written, and it was amazing (as usual). Wondering if anyone has tried this with peaches, now that peach season is approaching.
I made this cold from the fridge and it required an additional 30 minutes baking time.
Hi Jenn,
As always can’t wait to try your recipes! Never once were we disappointed.
Question on amount and when to put bourbon in?
Thanks so much and wish you and you really family well.
Carol Ingersoll
So glad you like the recipes, Carol! You’ll need 2 tablespoons of bourbon and you’ll whisk it with the eggs, 1/2 & 1/2, maple syrup, vanilla, and salt. Hope you enjoy!
I was at a meeting and happened to mention Jenn Segal and the “Once Upon a Chef” cookbook and blog as well as the success I have had with both. Overhearing the conversation, a passerby asked if I had tried the “Baked Apple French Toast”. Since I had not tried it, I went to the blog and checked it out. I decided to make it for a Christmas breakfast. Since I could not find Granny Smith apples, I substituted Gala apples (no other changes). The result – another hit from Jenn’s Recipes. Everyone thoroughly enjoyed it – grandchildren, daughter-in-law, sons and friends. Will definitely make it again and next time I will use Jenn’s recipe for Challah Bread.
Hi! Is there a downside to leaving the apple skin on? For example, will it impact the texture or taste significantly?
Thank you!
Hi KJ, I find that baked apple peels can be a little chewy, so I’d suggest peeling them. Hope you enjoy!
So so good! Thank you for this delicious breakfast treat. Made it this year for Christmas and will be a favorite. I used Granny Smith apples and made it the day before.Perfect!
Just received your new cook book.
I am looking at the baked apple french toast recipe. Is it freezable, and if so,do I bake it first, or freeze unbaked.
Thank you
Hi Wendy, haven’t frozen this myself so I can’t say for sure, but I’d be a bit hesitant to freeze it because of all the dairy it has. Sorry!
Hi Jen!
Looks glorious 🤩
Could I do this in the slow cooker?
Thanks
Hi Ria, I don’t have a slow cooker, but I’m not confident that this would translate very well to one – sorry!