Apple-Raisin French Toast Casserole Recipe -
Apple-Raisin French Toast Casserole Recipe
  • READY IN 1 hr

Apple-Raisin French Toast Casserole

Recipe by  

"This is a delicious breakfast dish that my mother likes to prepare for Christmas breakfast. It is easy to prepare, and sets overnight, so in the morning you just put it in the oven and enjoy."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Grease a 9x13 inch baking dish. In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan. Arrange bread slices in an even layer over apples.
  2. In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with aluminum foil, and refrigerated overnight.
  3. Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 05, 2009

Okay folks - have made this twice, 1st time as the original recipe called for and the 2nd time, took into account all the reviews.... Used 1/2 cinnamon raisin bread and half french bread, added nutmeg, increased the eggs to 8 and the cooking time to 1 hour with the last 25 minutes uncovered! Same amount of cinnamon... Fed eight hungry BIG men who sang my praises. This is definitely a keeper!!!

Most Helpful Critical Review
Oct 11, 2005

I was so excited about this recipe but it didn't turn out like I'd hoped. Too much egg I think. I'm going to try it again but this time I'm going to soak the bread in the egg mixture first and then lay them on top of the apples and raisins. That way it's only egg in the bread and not all around the apples. I'm hopeful for the next try though. It's a great idea.

Dec 23, 2003

The flavor for this recipe was very good. The one thing I would change the next time I make it would be to use a loaf of Pepperidge Farm's Cinnamon Swirl or Cinnamon Raisin Swirl French Toast Bread. I would also cube the bread in one inch pieces as opposed to just keeping it in slices. It is much easier to serve if the bread has been cubed.

Jan 01, 2006

I am having a New Year's Eve brunch party for my son's first birthday, and have been experimenting with recipes. This one is making an appearance! It turned out great, especially thanks to the reviews. The only thing I am going to do differently when I make it on Friday night is use 1/4 cup butter instead of 1/2 cup....there was a buttery film swimming underneath the bread. We had to drain it, no biggie. Per other's suggestions, I used Pepperidge Farm Brown Sugar Cinnamon French Toast Bread, cubed (since I will be feeding a large crowd). Because of the bread, I omitted the cinnamon, except for a dash of cinnamon to the apple mixture. I also omitted the raisins, personal preference. I also soaked the bread cubes only in the egg mixture, instead of pouring it over.......I agree with the other reviewer, why would you want your apples swimming in egg? Yuck. This way worked great.....the casserole ended up sitting in fridge for 14 hours before being baked, (1/2 hr covered, 15 min uncovered) and the bread was PERFECT! Puffy and moist, but not soggy. Thank you for a fantastic brunch recipe! I tried Creme Brulee French Toast also off this site, not nearly as good as this! 1/1/06 - this was a HUGE hit at the brunch!!

May 27, 2003

I made this for my students and it is absolutely delicious. The only thing I would do differently next time is put the bread in first like in some of the other recipes, then the egg mixture, and the apple-raisin mixture on top. The bread was very crispy and did not soak up the eggs entirely. I will make this again when my kids come home for Thanksgiving.

Oct 22, 2005

I made this recipe for brunch and it was very well received! I used a loaf of raisin bread instead and omitted the raisins. I also dipped each piece of bread in the egg mix before laying it over the apples.

May 27, 2003

I served this at a celebration brunch and there was nothing left! Several people asked for the recipe. I added a little nutmeg in with the apples and sprinkled a little cinnamon and nutmeg on the bread before putting it in the oven. It seemed a little moist after baking uncovered for 5 minutes, so I left it in for about 10 minutes and it was fine. I highly recommend this recipe!

May 27, 2003

Dust the top with powdered sugar and you've got a nice presentation too! For those of you who had problems with egg moisture, make sure you pack the bread in. Mine was so tight that it was puffed up when it came out of the oven. I also substituted 1 cup of heavy cream for 1 cup of the milk. It was delicious! Enjoy!


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  • Calories
  • 341 kcal
  • 17%
  • Carbohydrates
  • 51.8 g
  • 17%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 354 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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