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Baked Apple French Toast Recipe

Baked Apple French Toast Recipe

This is a simply wonderful brunch recipe that tastes special and will have your guests asking for seconds. I serve it with whipped topping, maple syrup and additional nuts. Some people say it tastes good enough to be dessert! —Beverly Johnston, Rubicon, Wisconsin
TOTAL TIME: Prep: 20 min. + chilling Bake: 35 min. YIELD:10 servings

Ingredients

  • 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
  • TOPPING:
  • 1 cup packed brown sugar
  • 1/2 cup cold butter, cubed
  • 1 cup chopped pecans
  • 2 tablespoons corn syrup

Directions

  • 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.

Nutritional Facts

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

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MY REVIEW
goosefl
Reviewed Mar. 13, 2015

"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."

MY REVIEW
robnat420
Reviewed Nov. 8, 2014

"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.."

MY REVIEW
Pringle93
Reviewed Feb. 25, 2014

"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!"

MY REVIEW
Grammy Debbie
Reviewed Aug. 27, 2013

"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."

MY REVIEW
classesforwomen
Reviewed Mar. 21, 2013

"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."

MY REVIEW
Widah
Reviewed Mar. 1, 2013

"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!"

MY REVIEW
NoodleNel
Reviewed Jan. 15, 2013

"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."

MY REVIEW
suunylou
Reviewed Nov. 3, 2012

"Made this last year for the first time. Came out great. Son loved it. Will make again for the holidays this year. Very easy."

MY REVIEW
kimstandre
Reviewed Sep. 23, 2012

"Huge hit, I would make this again"

MY REVIEW
patde
Reviewed Aug. 19, 2012

"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."

MY REVIEW
Readbabe
Reviewed Apr. 10, 2012

"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!"

MY REVIEW
Olmalu
Reviewed Mar. 19, 2012

"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."

MY REVIEW
menkens
Reviewed Dec. 28, 2011

"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!"

MY REVIEW
SouthernbythegraceofGod
Reviewed Dec. 23, 2011

"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!"

MY REVIEW
kerrynjames
Reviewed Dec. 8, 2011

"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!"

MY REVIEW
mielsu
Reviewed Sep. 6, 2011

"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."

MY REVIEW
GRLHunt
Reviewed Aug. 20, 2011

"One of the best I have came across!"

MY REVIEW
karenscreations
Reviewed Jun. 5, 2011

"Absolutely mouthwatering! I can't imagine why I wouldn't make this recipe again!"

MY REVIEW
Ladyslipermn
Reviewed May. 22, 2011

"This was very good,Made it forMy daughter's birthday.Which was a hit."

MY REVIEW
SnoopyS21
Reviewed May. 9, 2011

"This is a family favorite! I've never made it the night before and it still turns out great!"

MY REVIEW
erinodie
Reviewed May. 5, 2011

"so easy and yummy. made it for Easter brunch and everyone raved about it!"

MY REVIEW
meghabs
Reviewed Mar. 11, 2011

"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!"

MY REVIEW
jicook13
Reviewed Feb. 28, 2011

"made for a group of my girlfriends and they all loved it and it is very easy to make"

MY REVIEW
glogrizzle
Reviewed Jan. 22, 2011

"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"."

MY REVIEW
jboehm06
Reviewed Jan. 17, 2011

"this was a good idea but it was wayyyy too sweet for breakfast"

MY REVIEW
zamchik
Reviewed Jan. 3, 2011

"I used honey wheat instead of french bread - less slices filled the pan, but it still came out wonderful."

MY REVIEW
stampinsam
Reviewed Dec. 25, 2010

"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 REVIEW
jmps3
Reviewed Nov. 10, 2010

"My family and friends loved this dish! I would

highly recommend it. It's nice to have it ready to just pop into the oven in the morning."

MY REVIEW
sandifoster
Reviewed Apr. 9, 2010

"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?"

MY REVIEW
anoint
Reviewed Mar. 1, 2010

"the bottom of the bread was soggy. should i have cooked it longer? would that have helped with the bottom bread being soggy?"

MY REVIEW
melissaknowlton
Reviewed Mar. 1, 2010

"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."

MY REVIEW
joancooney
Reviewed Feb. 24, 2010

"this baked apple french toast is very good my hushand just loved it, its also agreat desert/ joan cooney its a keeper"

MY REVIEW
scuba1
Reviewed Feb. 24, 2010

"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."

MY REVIEW
beachbumkaty
Reviewed Feb. 18, 2010

"Excellent! Made this for dinner, all the kids loved it!!"

MY REVIEW
kristidw
Reviewed Jan. 25, 2010

"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 REVIEW
tkarinas
Reviewed Jan. 25, 2010

"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."

MY REVIEW
bartim718
Reviewed Jan. 25, 2010

"Made this & took it to work....oh wow, was it a hit!! Yummy!! Wonder how it would tast with peach or cherry? :)"

MY REVIEW
ammertz
Reviewed Dec. 26, 2009

"I made this for Christmas brunch with my family, and everyone loved it. It was so good, it was like having dessert for breakfast. Instead of French bread, I used Cinnamon Raisin. Yum!"

MY REVIEW
valreads
Reviewed Dec. 26, 2009

"This will be our new Christmas brunch tradition - really yummy! The change I made was to use maple syrup instead of corn syrup."

MY REVIEW
rpumputis
Reviewed Mar. 27, 2009

"Awesome, and easy to make! Leftovers are good as a dessert, with ice cream."

MY REVIEW
5hungrykids
Reviewed Mar. 3, 2009

"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."

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