Apple-Stuffed French Toast Bake Recipe
Apple-Stuffed French Toast Bake Recipe photo by Taste of Home
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Apple-Stuffed French Toast Bake Recipe

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4.5 20 33
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This is a great breakfast dish to make ahead for holidays or Sunday brunch. I run a bed and breakfast and tea room cafe, and this recipe is often requested by customers. —Kay Clark, Lawrenceburg, Kentucky
TOTAL TIME: Prep: 20 min. + chilling Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 35 min.
MAKES: 6 servings


  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 2 tablespoons light corn syrup
  • 1 cup chopped pecans
  • 12 slices Italian bread (1/2 inch thick)
  • 2 large tart apples, peeled and thinly sliced
  • 6 large eggs
  • 1-1/2 cups milk
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, cubed
  • 1 tablespoon light corn syrup

Nutritional Facts

1 each: 854 calories, 46g fat (19g saturated fat), 282mg cholesterol, 722mg sodium, 102g carbohydrate (72g sugars, 5g fiber), 14g protein.


  1. In a small saucepan, combine the brown sugar, butter and corn syrup; cook and stir over medium heat until thickened. Pour into a greased 13x9-in. baking dish; top with half of the pecans, a single layer of bread and remaining pecans. Arrange apples and remaining bread over the top.
  2. In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour over bread. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until lightly browned.
  4. In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat until thickened. Serve with French toast. Yield: 6 servings.
Originally published as Apple-Stuffed French Toast Bake in Taste of Home August/September 2006, p29

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leahmsin User ID: 8186740 248682
Reviewed May. 27, 2016

"This is an awesome recipe I made it for my work place monthly meeting and they loved it"

mexicrave User ID: 6330181 64650
Reviewed Nov. 7, 2013

"Delicious combination of flavors"

rnthole User ID: 1491902 158143
Reviewed May. 11, 2013

"We had relatives stay with us and they had six children...I made this recipe the first morning they were here and they requested I make it for breakfast the next morning. I love this recipe and will use it frequently. I did bake it at 375 for 45 minutes and it helped the bottom layer to not be soggy. We have leftovers and now that our company has husband and I are going to fight over who gets them for breakfast tomorrow morning!"

DabestangPinay User ID: 7220802 143042
Reviewed Apr. 22, 2013

"I tried this recipe two days ago and it turned out really good. My friends and family loved it. Thanks for sharing the recipe."

MC519 User ID: 6737702 92688
Reviewed Oct. 8, 2012

"Did anyone have problems with the bottom slices being REALLY soggy? Ihad to bake it twice as long and flip it halfway to get it so it wasn't so soggy."

Kaitwallace3 User ID: 6860617 208124
Reviewed Sep. 19, 2012

"This French Toast was amazing even without the nuts. Since my mom is allergic i had to make it without. But even without it is so flavorful."

jeanwigger User ID: 5539561 143705
Reviewed Feb. 3, 2012

"this was tasty but not worth the work or the calories. I cooked it about 10 minutes longer because it was kind of soupy. I didn't add the extra syrup -plenty sweet as it was. This was more like a bread pudding than a breakfast casserole."

swinny User ID: 1858482 143703
Reviewed Jan. 7, 2012

"This was served on Christmas morning for the family 2011. It was a big hit!!"

sefrancis User ID: 1033542 158142
Reviewed Dec. 15, 2011

"Made for my office co-workers for a Christmas brunch. I had several requests for the recipe. My syrup didn't turn out quite right, though--evidently I cooked it too long as it turned into candy upon cooling. It would be good to have a little more direction on how long to cook, whether to boil, etc. But it was delicious even without the syrup!"

RaOwBe User ID: 705805 159608
Reviewed Dec. 13, 2011

"Can't wait to try these!"

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