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Apple Cinnamon French Toast Casserole

A warm baked French toast casserole with tender cinnamon apples, soft custardy brioche, and a golden top. Perfect for breakfast, brunch, or preparing ahead.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 30 minutes
Servings: 8
Course: Breakfast, Brunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 loaf brioche or challah bread about 14–16 oz, cut into cubes
  • 3 medium apples peeled, cored and chopped
  • 2 tbsp unsalted butter
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • For the Custard:
  • 6 large eggs
  • 1 3/4 cups whole milk
  • 1/2 cup heavy cream
  • 1/3 cup brown sugar
  • 1 tbsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • For Serving:
  • Maple syrup optional
  • Powdered sugar optional

Method
 

  1. Lightly grease a 9x13-inch baking dish.
  2. Cut the bread into bite-sized cubes and set aside.
  3. Melt the butter in a skillet over medium heat. Add the chopped apples, 2 tablespoons brown sugar, and 1 teaspoon cinnamon.
  4. Cook the apples for about 5 minutes, stirring occasionally, until they begin to soften. Remove from the heat.
  5. In a large bowl, whisk together the eggs, milk, heavy cream, 1/3 cup brown sugar, vanilla, 1 1/2 teaspoons cinnamon, and salt.
  6. Arrange half of the bread cubes in the prepared baking dish. Add half of the cinnamon apples.
  7. Add the remaining bread and apples.
  8. Pour the custard evenly over the bread. Gently press the bread down so it can absorb the liquid.
  9. Allow the casserole to rest for about 30 minutes, or cover and refrigerate overnight.
  10. Preheat the oven to 350°F (175°C).
  11. Bake for approximately 40–45 minutes, until the center is set and the top is golden brown.
  12. Allow to cool for about 10 minutes before serving with maple syrup or powdered sugar if desired.

Notes

Slightly stale brioche or challah works especially well because it absorbs the custard while maintaining its texture. For an overnight version, assemble the casserole, cover, refrigerate, and bake the following morning.