Description
This Apple Pie French Toast Casserole combines the comforting flavors of apple pie with the indulgent texture of French toast in a convenient casserole form. Featuring tender chunks of warm cinnamon-spiced apples atop crispy baked brioche soaked in a rich custard, this recipe is perfect for an easy breakfast or brunch that can be prepared ahead and baked fresh when ready to serve.
Ingredients
Scale
Apple Mixture
- 3 apples (peeled and medium-size diced)
- 1/3 cup packed brown sugar
- 2 tablespoons white sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1 tablespoon cornstarch
- 2 tablespoons heavy cream
- 3 tablespoons salted butter
Bread Base
- 1 loaf brioche or challah (torn into bite-sized pieces)
Custard Mixture
- 2 cups half & half
- 6 eggs
- 1 teaspoon vanilla bean paste or extract
- 1/2 cup granulated sugar (plus more for sprinkling)
- 2 tablespoons brown sugar
- 1 tablespoon dark rum (optional)
- 1/8 teaspoon kosher salt
Whipped Cream Topping
- 1 cup heavy cream (cold)
- 1 teaspoon vanilla bean paste or extract
- 2 tablespoons pure maple syrup
Instructions
- Preheat and Dry the Bread: Preheat an oven to 250 degrees F. Spread the torn brioche or challah pieces evenly on a baking sheet and bake for 20 minutes until they are lightly crispy and dried out. Lightly grease a large baking dish and arrange these bread pieces evenly inside.
- Prepare the Apple Mixture: In a large mixing bowl, combine diced apples with brown sugar, white sugar, vanilla, cinnamon, cornstarch, and heavy cream. Melt the salted butter in a large non-stick skillet over medium heat until hot and foamy. Add the apple mixture and cook, stirring occasionally, for 5-7 minutes until the apples soften and the sauce thickens to a caramel-like consistency. Remove from heat and let cool to room temperature.
- Combine Apples with Bread: Pour the cooled apples and thick sauce over the dried bread pieces in the baking dish. Toss gently to evenly distribute the apples throughout the bread.
- Make the Custard and Soak: Whisk together the half & half, eggs, vanilla, rum (if using), granulated sugar, brown sugar, and kosher salt in a mixing bowl until smooth. Pour this custard evenly over the apples and bread, ensuring the bread is submerged. Cover with foil and press down to help the liquid soak in. Refrigerate and soak the mixture for 45 minutes, or up to overnight for convenience.
- Bake the Casserole: Preheat the oven to 350 degrees F. Remove the foil and sprinkle 2-3 tablespoons of granulated sugar liberally over the top. Bake uncovered for 35-40 minutes until the top is golden brown and the casserole is set.
- Prepare Whipped Cream: While the casserole cools, combine cold heavy cream, vanilla bean paste, and pure maple syrup in a mixing bowl. Whisk until soft peaks form to create a sweet whipped cream.
- Serve: Allow the baked casserole to cool for 15-20 minutes before serving. Top with freshly made whipped cream for a delicious finishing touch.
Notes
- Apple pie french toast casserole is the easiest breakfast or brunch option ever, combining classic flavors with minimal effort.
- You can prepare and assemble the casserole the night before to save time on the day you plan to serve it.
- Using brioche or challah bread gives the casserole a rich, tender texture that complements the apple filling.
- For added depth, the optional dark rum adds a subtle warmth to the custard mixture.
- The topping sugar creates a lightly crisp, sweet crust on the casserole surface.
- The whipped cream can be made ahead and stored in the fridge until ready to use.
Nutrition
- Serving Size: 1 slice (approximately 1/6th of casserole)
- Calories: 420
- Sugar: 28g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 150mg
