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Baked Apple French Toast Recipe

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“This is a simply wonderful brunch recipe that tastes special and will have your guests asking for seconds," promises Beverly Johnson of Rubicon, Wisconsin. "I serve it with whipped topping, maple syrup and additional nuts. Some people say it tastes good enough to be dessert!”

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Baked Apple French Toast Recipe

Prep: 20 min. + chilling Bake: 35 min.

Yield: 10 Servings

20 35 55

Ingredients

20 slices French bread (1 inch thick)
1 can (21 ounces) apple pie filling
8 eggs, lightly beaten
2 cups 2% milk
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
TOPPING:
1 cup packed brown sugar
1/2 cup cold butter, cubed
1 cup chopped pecans
2 tablespoons corn syrup

Directions

Arrange 10 slices of bread in a greased 13-in. x 9-in. baking dish. Spread with pie filling; top with remaining bread. In a large bowl, whisk the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast.
Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Yield: 10 servings.

Nutritional Facts 1 each equals 526 calories, 24 g fat (9 g saturated fat), 197 mg cholesterol, 463 mg sodium, 68 g carbohydrate, 3 g fiber, 12 g protein.

Originally published as Baked Apple French Toast in Simple & Delicious January/February 2008, p33

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Reviews for Baked Apple French Toast (31)

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Baked Apple French Toast

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Reviewed on Apr. 10, 2012 by Readbabe

What a treat!! I made this for our Easter breakfast and then last night I even served the leftover warmed up and with vanilla ice cream. Great dessert too! Going into my permanent recipe box file. Thank you!

Reviewed on Mar. 19, 2012 by Olmalu

Made this for our Sunday brunch. Everyone loved it. Very easy to make. Next time I'm going to add more apple pie filling or try peach. No need for syrup the topping makes it sweet enough.

Reviewed on Dec. 28, 2011 by menkens

Should be called "make over" but ... I tear apart a loaf of french or italian bread (1 pound); use one can peach pie filling and cut up on can sliced peaches; and increase vanilla an additional teaspoon and add about 1/3 cup brown sugar to mixture. Refrig overnight but stir a couple of times and definitely before cooking. After stiring before baking sprinkle about 1/3 cup brown sugar across top -- pop into oven and cook until puffy and brown on top! Everyone enjoys very much!

Reviewed on Dec. 23, 2011 by SouthernbythegraceofGod

This recipe is awesome and it has become part of our Christmas breakfast tradition. We have also used peach pie filling and works just as well!

Reviewed on Dec. 08, 2011 by kerrynjames

I served this for brunch with some friends... Plates were scraped clean and everyone loved it! Also, the leftovers kept well in the fridge for my husband and I to enjoy for breakfast over the week.

I followed the recipe relatively closely. I did make 2 changes, though. I used an 11 by 14 pan and 1/2 thick slices of bread. It turned out really well!