Baked Cinnamon Apple French Toast Recipe -
Baked Cinnamon Apple French Toast Recipe
  • READY IN 5+ hrs

Baked Cinnamon Apple French Toast

Recipe by  

"I received this recipe from a coworker and made it for Easter brunch this year. It was easy to assemble and tasted fantastic. It was an instant hit with my family! I modified the original recipe, using low-fat egg/dairy products."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    5 hrs 5 mins


  1. Spray a 9x13-inch casserole dish with cooking spray.
  2. Mix brown sugar, butter, and 1 teaspoon cinnamon in the bottom of the prepared casserole dish. Add apples, cranberries, and pecans; toss to coat. Evenly spread apple mixture to cover bottom of dish.
  3. Arrange bread slices atop apple mixture, overlapping slightly until apple layer is completely covered.
  4. Whisk egg substitute, skim milk, vanilla extract, and 2 teaspoons cinnamon in a bowl; evenly pour over bread slices. Cover dish with aluminum foil and refrigerate 4 to 24 hours.
  5. Preheat oven to 375 degrees F (190 degrees C).
  6. Bake the covered casserole dish in the preheated oven for 40 minutes. Remove aluminum foil and continue baking until lightly browned and egg mixture is set, about 5 more minutes. Let cool 5 minutes before serving.
Kitchen-Friendly View


  • Cook's Note:
  • If you use sweeter apples, you'll want to decrease the amount of brown sugar.

Reviews More Reviews

Apr 12, 2013

I prefer to use unprocessed foods, so I used 6 fresh eggs in place of the 1 1/2 cups of egg substitute. Also, because my apples were large, I only used two Granny Smiths, and I’m glad I did because they do exude a lot of liquid which does not get absorbed into the bread. My baking time was a little longer but that may be because of my oven. The end result was a tasty breakfast.

Aug 31, 2014

Ok------I was lazy and really did not want to peel and core apples, this recipe looked so good I had to try it but I put my spin on it. I used a can of com stock apple pie filling, because it's already sweet I only used a tablespoon of brown sugar, I put the apple pie filling, pecans, dried cranberrys, and butter in a bowl and mixed them, then I poured this into the prepared 13x9 pan. I never have egg substitute on hand so I used another reviewers suggestion and used 6 large eggs, milk and cinnamon. Mixed eggs with other ingredients and poured it over day old Italian bread that I bought and put in fridge to "dry" out a bit, then I followed the directions as written. This is beyond good !! I love that you make it a head of time and let it sit over night, with my family's busy schedule it was a nice treat for my husband to wake up to the great smell of this French toast bake. Thank you for sharing !!!!!


9 Ratings

Apr 20, 2014

Made a few tweaks...used Almond Milk instead of milk. Used Earth Balance spread instead of butter. Used 1/4 cup less sugar. Delicious! Made this for Easter brunch, big hit! Will definitely make this again.

May 09, 2014

I really like that recipe because for my birthday brunch I tried it also u should try it for easter

Mar 01, 2014

... Also, I found the bread a bit soggy after having it sit for 5 mins. It was less soggy after about 15mins, but it wasn't as warm. Next time, I will make the french toast the traditional way using this egg/milk mixture from this recipe, make the fruit/nut topping separately and just scoop it onto the made french toast.

Jun 21, 2015

Delicious recipe just as written, although I changed a few things to make it dairy free due to allergies, and to use fresh eggs. Used almond milk, dairy-free "butter," and 6 eggs, otherwise everything just as written, and it was scrumptious! Assembled the night before and served with scrambled eggs, bacon and fresh fruit for a complete and easy brunch for guests.

May 25, 2015

Simply fantastic!

Mar 26, 2015

Delicious recipe - easy and quick. I doubled the recipe and used real eggs. I baked the apple topping and French toast in separate dishes, as suggested by one reviewer, which made it easy to give everyone just the right amount of topping to suit their tastes. My family (3 generations) devoured it and asked me to make it again soon. We used leftover bread from


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  • Calories
  • 537 kcal
  • 27%
  • Carbohydrates
  • 87 g
  • 28%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 15.4 g
  • 31%
  • Sodium
  • 697 mg
  • 28%

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

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