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Baked Apple French Toast Recipe
Baked Apple French Toast Recipe photo by Taste of Home

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. 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.
MAKES:10 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 35 min.
MAKES: 10 servings

Ingredients

  • 20 slices French bread (1 inch thick)
  • 1 can (21 ounces) apple pie filling
  • 8 Eggland's Best 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

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.

Directions

  1. 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.
  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.
Originally published as Baked Apple French Toast in Simple & Delicious January/February 2008, p33

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.

Reviews for Baked Apple French Toast

AVERAGE RATING
   (51)
RATING DISTRIBUTION
5 Star
 (39)
4 Star
 (6)
3 Star
 (2)
2 Star
 (3)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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
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
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
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
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.

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