Apple French Toast Casserole
Recipe GLPRb4d183dd257396
This baked French toast casserole features layers of buttery, cinnamon-oat crumble, fresh apples, and thick-cut bread soaked in a rich egg and cream custard. Prepared the night before and baked until golden, it's a stunning make-ahead breakfast or brunch dish that serves eight. The casserole is finished with a cinnamon-sugar topping and is best enjoyed warm, optionally drizzled with your favorite syrup.
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Ingredients
1/2 cup melted butter
1/2 cup sugar
2 tsp cinnamon
1/2 cup old-fashioned oats
2 medium apples, peeled and sliced
8 slices French bread, 1-inch thick
5 large eggs
1 cup heavy cream
1/4 tsp salt
1 tsp vanilla extract
2 Tbsp sugar for topping
1/2 tsp cinnamon for topping
Directions
Preheat your oven to 350°F. Spread the melted butter over the bottom of a 13x9-inch baking dish.
In a small bowl, combine 1/2 cup sugar, 2 tsp cinnamon, and oats. Sprinkle this mixture evenly over the buttered bottom of the pan.
Arrange the apple slices in a layer over the oat mixture, filling the bottom of the baking dish.
Arrange the 8 French bread slices in a single layer on top of the apples.
In a separate bowl, whisk together the eggs, heavy cream, vanilla extract, and salt until well combined.
Pour the egg mixture evenly over the bread slices, allowing the bread to absorb the custard.
In a small bowl, mix together 2 Tbsp sugar and 1/2 tsp cinnamon. Sprinkle this mixture over the top of the soaked bread.
Cover the baking dish with plastic wrap and refrigerate for at least several hours, preferably overnight, until the bread has fully absorbed the custard.
Remove plastic wrap and bake for 45 to 50 minutes at 350°F, until the bread in the center is puffed and cooked through. The custard should reach an internal temperature of 160°F to ensure eggs are fully cooked.
Allow the casserole to cool for a few minutes. Using a spatula, carefully lift each slice out one at a time and invert it onto a plate so the cinnamon-oat mixture faces upward.
Drizzle with your favorite maple syrup if desired, and serve warm.
