Apple Cinnamon French Toast Bake

Quick Recipe Version (TL;DR)

• Yield: 10 servings
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 55 minutes

Quick Ingredients

• 1 pound day-old brioche, challah, or French bread, cut into 1-inch cubes, about 12 cups
• 3 medium crisp apples, about 1 1/4 pounds, cored and thinly sliced
• 8 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup plus 5 tablespoons packed light brown sugar, divided
• 5 tablespoons unsalted butter, melted and divided
• 2 teaspoons vanilla extract
• 3 1/2 teaspoons ground cinnamon, divided
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon fine salt
• 1 tablespoon fresh lemon juice
• Cooking spray or 1 teaspoon softened butter, for the baking dish

Do This

• 1. Grease a 9-by-13-inch baking dish and add half the bread cubes.
• 2. Toss sliced apples with 2 tablespoons melted butter, 2 tablespoons brown sugar, 1 tablespoon lemon juice, and 1 teaspoon cinnamon.
• 3. Whisk eggs, milk, cream, 1/2 cup brown sugar, vanilla, 2 teaspoons cinnamon, nutmeg, and salt.
• 4. Layer half the apples over the bread, then repeat with remaining bread and apples.
• 5. Pour the custard evenly over the top, press gently, and soak for 30 minutes.
• 6. Drizzle with a topping made from 3 tablespoons melted butter, 3 tablespoons brown sugar, and 1/2 teaspoon cinnamon.
• 7. Bake at 350°F for 25 minutes covered, then 30 minutes uncovered. Rest 10 minutes before serving.

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Why You’ll Love This Recipe

• Warm and cozy: Cinnamon, vanilla, brown sugar, and apples make the kitchen smell like a bakery.
• Great for a crowd: It serves 10 and bakes all at once, so there is no standing at the stove flipping slices.
• Soft inside, golden on top: Thick bread soaks up a rich custard while the top bakes into a lightly crisp cinnamon-sugar crust.
• Make-ahead friendly: Assemble it the night before, then bake it in the morning for an easy breakfast or brunch.

Grocery List

• Produce: 3 medium crisp apples, 1 lemon
• Dairy: 8 large eggs, whole milk, heavy cream, unsalted butter
• Pantry: 1 pound day-old brioche, challah, or French bread; packed light brown sugar; vanilla extract; ground cinnamon; ground nutmeg; fine salt; cooking spray; maple syrup or powdered sugar for serving, optional

Full Ingredients

For the Bread and Pan

• Cooking spray or 1 teaspoon softened unsalted butter, for greasing the baking dish
• 1 pound day-old brioche, challah, or French bread, cut into 1-inch cubes, about 12 cups

For the Apple Layer

• 3 medium crisp apples, such as Honeycrisp, Pink Lady, Fuji, or Granny Smith, about 1 1/4 pounds total
• 2 tablespoons unsalted butter, melted
• 2 tablespoons packed light brown sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon ground cinnamon

For the Spiced Custard

• 8 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup packed light brown sugar
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon fine salt

For the Cinnamon Brown Sugar Topping

• 3 tablespoons unsalted butter, melted
• 3 tablespoons packed light brown sugar
• 1/2 teaspoon ground cinnamon

For Serving

• Warm maple syrup, optional
• Powdered sugar, optional

Step-by-Step Instructions

Step 1: Prepare the pan and bread

Grease a 9-by-13-inch baking dish with cooking spray or 1 teaspoon softened butter. Cut the bread into 1-inch cubes. You should have about 12 cups. Day-old bread works best because it soaks up the custard without turning mushy.

If your bread is very fresh and soft, spread the cubes on a rimmed baking sheet and bake at 300°F for 10 minutes. Let them cool for 5 minutes before using. This quick drying step helps the bread hold its shape in the custard.

Step 2: Season the apples

Core the apples and slice them 1/8 to 1/4 inch thick. Peeling is optional; leave the skins on for color and a little texture, or peel them for a softer, more classic bake. In a large bowl, toss the sliced apples with 2 tablespoons melted butter, 2 tablespoons packed light brown sugar, 1 tablespoon lemon juice, and 1 teaspoon cinnamon until evenly coated.

Step 3: Make the spiced custard

In a large mixing bowl, whisk together 8 eggs until smooth. Add 2 cups whole milk, 1 cup heavy cream, 1/2 cup packed light brown sugar, 2 teaspoons vanilla extract, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 3/4 teaspoon fine salt. Whisk well for about 45 seconds, until the brown sugar is mostly dissolved and there are no obvious streaks of egg white.

Step 4: Layer the bread and apples

Spread half of the bread cubes in the prepared baking dish. Arrange half of the seasoned apple slices over the bread, letting some slices tuck between the cubes. Add the remaining bread cubes, then finish with the remaining apples. Try to keep some apple slices visible on top so they bake into a pretty golden layer.

Step 5: Soak until the bread is fully custardy

Slowly pour the custard over the bread and apples, moving around the pan so the mixture is evenly distributed. Use clean hands or the back of a large spoon to gently press the bread down into the custard. Let the dish sit at room temperature for 30 minutes so the bread can absorb the liquid.

For an overnight version, cover the dish tightly and refrigerate it for up to 12 hours instead of soaking at room temperature. The next morning, let it sit at room temperature for 30 minutes while the oven preheats.

Step 6: Top and bake

Preheat the oven to 350°F. In a small bowl, stir together 3 tablespoons melted butter, 3 tablespoons packed light brown sugar, and 1/2 teaspoon cinnamon. Drizzle this mixture evenly over the top of the soaked bread and apples.

Cover the baking dish loosely with foil and bake for 25 minutes. Remove the foil and bake for 30 minutes more, until the top is golden brown, the apples are tender, and the center is puffed and set. For the most reliable doneness check, the center should register 160°F on an instant-read thermometer.

Step 7: Rest and serve

Let the French toast bake rest for 10 minutes before slicing. This gives the custard time to settle so the servings hold together nicely. Serve warm with maple syrup, a light dusting of powdered sugar, or both.

Pro Tips

• Use sturdy bread: Brioche and challah give the richest result, while French bread makes a slightly chewier, more rustic bake.
• Slice apples thinly: Slices between 1/8 and 1/4 inch soften beautifully in the oven without needing to be cooked first.
• Press the bread into the custard: A gentle press after pouring helps every cube soak evenly, especially the top layer.
• Do not skip the rest: Resting for 10 minutes after baking makes the inside creamy instead of runny.
• Watch the browning: If the top is getting dark before the center is set, loosely tent the dish with foil for the final 10 minutes.

Variations

• Caramel apple version: Drizzle 1/3 cup caramel sauce over the baked French toast just before serving.
• Pecan crunch topping: Add 3/4 cup chopped pecans to the cinnamon brown sugar topping before baking.
• Apple pear bake: Replace 1 of the apples with 1 firm pear, such as Bosc or Anjou, sliced the same thickness.

Storage & Make-Ahead

To make ahead, assemble the bread, apples, and custard in the greased baking dish, cover tightly, and refrigerate for up to 12 hours. Let it stand at room temperature for 30 minutes before adding the cinnamon brown sugar topping and baking. If the dish is still very cold when it goes into the oven, add 5 to 10 minutes to the baking time. Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 45 to 60 seconds, or reheat several portions in a 325°F oven for 15 to 20 minutes. Baked portions may be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Calories: 470 kcal | Carbs: 55g | Protein: 12g | Fat: 23g | Saturated Fat: 13g | Fiber: 3g | Sugar: 30g | Sodium: 420mg | Cholesterol: 200mg