Baked Apple French Toast Recipe
- 20 slices French bread (1 inch thick)
- 1 can (21 ounces) apple pie filling
- 8 large eggs, lightly beaten
- 2 cups 2% milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup packed brown sugar
- 1/2 cup cold butter, cubed
- 1 cup chopped pecans
- 2 tablespoons corn syrup
- 1. Arrange 10 slices of bread in a greased 13x9-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.
- 2. 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.
- 3. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Yield: 10 servings.
1 each: 526 calories, 24g fat (9g saturated fat), 197mg cholesterol, 463mg sodium, 68g carbohydrate (37g sugars, 3g fiber), 12g protein
Reviews for Baked Apple French Toast
"Every time I have house guests this is what they request. Seems like I have been making this forever. This could be served in any 5 star restaurant."
"I made this for a family brunch and it was a hit with everyone (and I have a large family).. Definitely will be making this again and again.."
"I tried this for the 1st time and my husband told me several times how good it was! He doesn't care for nuts in his food so I omitted them and only put the butter and brown sugar on top. It turned out quite tasty!"
"This is one of our family's absolutely favorite breakfast/brunch recipes. In fact, I teach it to a church cooking class for young ladies every year and always double the recipe because it is so popular. I use about 1-1/2 cans of pie filling per batch and I, too, don't think it needs any additional topping. Great to have made ahead and just pop in the oven for Christmas or Easter morning or when entertaining overnight guests."
"Twice I followed this recipe; the first time to the letter and ended up with a sloppy/soggy bottom layer. The second time I made minor modifications (thinner bread slices and without the topping) and the same issue comes up. The bottom layer ends up drowning in the egg mixture and is completely inedible. The apple pie filling also makes the bread soggy. I would NOT recommend this without some major modifications."
"By far one of the best breakfast recipes you'll ever make! I use two cans of pie filling. I'd also recommend taking it out of the refrigerator 45 minutes ahead of time and baking it an additional 15 minutes. Delicious! My family loves it!"
"I made this as an addtion to my church's women's Bible study brunch and people said they really liked it. I thought 1" thick bread was a little too thick, though."
"Made this last year for the first time. Came out great. Son loved it. Will make again for the holidays this year. Very easy."
"Huge hit, I would make this again"
"This was a great recipe i enjoyed it very much will make again but i did take the advice of only using a cup and a half of milk with 6 eggs and i also put the corn syrup in the nut then added them to the butter and brown sugar great advice thanks for sharing turned out great."
"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."
"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!"
"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!"
"Delicious! I only used one layer of bread because I didn't have enough slices. I also broiled the top to brown it for a few minutes at the end."
"One of the best I have came across!"
"Absolutely mouthwatering! I can't imagine why I wouldn't make this recipe again!"
"This was very good,Made it forMy daughter's birthday.Which was a hit."
"This is a family favorite! I've never made it the night before and it still turns out great!"
"so easy and yummy. made it for Easter brunch and everyone raved about it!"
"I only used 6 eggs and 1 1/2 cups of milk to make it less soggy. The next morning I flipped the dish over so the most saturated bread could crisp up better. Turned out great!"
"made for a group of my girlfriends and they all loved it and it is very easy to make"
"Made it for a baby shower -was an absolute stunner- did make my own changes- use french bread that is cut 1/2" instead of one, and use 2x as many- it fits the pan better, and easier to dish out for company- also I melted my butter for the praline topping and used only half the pecans- secret ingred. was 1 T. of mexican vanilla in topping-as I said it was a "stunner"."
"this was a good idea but it was wayyyy too sweet for breakfast"
"I used honey wheat instead of french bread - less slices filled the pan, but it still came out wonderful."
"Did anyone else have a lot of "scrambled eggs" around the edge of the pan? I scrapped the eggs off and transferred all of the pieces to a new pan and baked it a little longer. It came out delicious. Maybe next time I won't pour all of the egg liquid over the top. Would definitely make this again!"
"My family and friends loved this dish! I wouldhighly recommend it. It's nice to have it ready to just pop into the oven in the morning."
"This French Toast recipe is at the top of my "go to" list when having friends and family gathered together for a special breakfast. The apple pie filling and the brown sugar-pecan crumble on top make for a delicious, flavorful ,and impressive meal....It's almost like having dessert for breakfast. Who wouldn't like that?"
"the bottom of the bread was soggy. should i have cooked it longer? would that have helped with the bottom bread being soggy?"
"This recipe seems to have too much bread. The apple and the topping was delicious. However, the bread was wet and sticky. The crispy edges tasted delicious. But, everything else tasted like wet bread."
"this baked apple french toast is very good my hushand just loved it, its also agreat desert/ joan cooney its a keeper"
"This is as good as Beverly says it is. My husband and son also say it's so delicious it could be dessert. Only problem was the topping came out like a paste instead of streusel consistency. The second time I solved this by combining crushed up pecans and corn syrup before adding them to the sugar and butter. A wonderfully easy recipe that anybody can make."
"Excellent! Made this for dinner, all the kids loved it!!"
"Baked this for my MOPS group and everyone loved it! My husband asked when I was going to make it again after his first bite. Delicious!"
"My family loves french toast and this baked apple version is one they love even more. It's delicious and so easy to make, it's a keeper, for sure."
"Made this & took it to work....oh wow, was it a hit!! Yummy!! Wonder how it would tast with peach or cherry? :)"
"This will be our new Christmas brunch tradition - really yummy! The change I made was to use maple syrup instead of corn syrup."
"Awesome, and easy to make! Leftovers are good as a dessert, with ice cream."
"This was delicious! My family enjoyed it except for one who doesn't like baked apple anything. My cooking time took about an hour though, so not sure why the difference. We used syrup and/or whipped topping. The whipped topping was great (without syrup) on this. Some preferred no additional topping. Thanks for the recipe."