Baked Apple French Toast Casserole Recipe - Allrecipes.com
Baked Apple French Toast Casserole Recipe
  • READY IN ABOUT hrs

Baked Apple French Toast Casserole

Recipe by  

"The biggest challenge you will have with this recipe is that there is usually never enough. It makes an 11x7-inch pan, and is easily devoured by me and my wife and son. Quick, easy, and oh-so delicious. Top with maple syrup and powdered sugar to your liking."

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Ingredients Edit and Save

Original recipe makes 1 7x11-inch dish Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 7x11-inch baking dish with cooking spray.
  2. Beat eggs, half-and-half, milk, white sugar, and vanilla extract together in a large bowl; add bread cubes and stir to coat. Let soak until bread is moist, at least 10 minutes.
  3. Melt butter in a skillet over medium heat. Stir apples and brown sugar into the melted butter to moisten the sugar completely; add cinnamon and cook, stirring regularly, until the apples are warmed yet still firm, 5 to 7 minutes.
  4. Stir apple mixture into the bread mixture; pour into the prepared baking dish.
  5. Bake in preheated oven until golden on top and still somewhat soft in the center, 35 to 45 minutes.
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Reviews More Reviews

Oct 18, 2014

Delicious variation on French toast, and certainly easy enough. Definitely use Granny Smith or another firm baking apple that will stand up to skillet and then oven, and don't chop the apple too small or it will get lost. I used half of a 16-oz Italian bread loaf (bakery style, not sliced sandwich loaf). Also I used less cream and increased milk with good results. This made a slightly thin layer in a 9x13 pan so I would not recommend anything larger. For even more deliciousness, next time I will add add walnuts or pecans. Thanks for the recipe!

 
Oct 05, 2014

I made a triple recipe of this to serve for a large group, and it was a big hit! Not overly sweet, but lots of great flavor. I only made very minor changes, using gluten-free challa instead of the French bread, and Fuji apples instead of Granny Smith (that's what I had on hand) which I chopped in the food processor with the skins on instead of peeling and dicing. I let it sit in the refrigerator for about an hour before baking, so that all the liquids could soak into the bread really well. The texture and flavor were fantastic, and I'll be making this again.

 

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Nutrition

  • Calories
  • 342 kcal
  • 17%
  • Carbohydrates
  • 43.7 g
  • 14%
  • Cholesterol
  • 170 mg
  • 57%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 10.2 g
  • 20%
  • Sodium
  • 367 mg
  • 15%

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

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