Apple-Cinnamon Baked French Toast Recipe

4.5 2 2
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Apple-Cinnamon Baked French Toast Recipe

Read Reviews
4.5 2 2
Publisher Photo
When my wife and I hosted a breakfast for our church group, we wanted to avoid the last-minute rush of cooking. So we decided to try this make-ahead French toast. Everyone loved it and requested the recipe.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 1 hour
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 1 hour

Ingredients

  • 10 slices day-old French bread (3/4 inch thick)
  • 6 large eggs, lightly beaten
  • 2-3/4 cups whole milk
  • 2/3 cup sugar, divided
  • 1 tablespoon vanilla extract
  • 4 medium apples, peeled and thinly sliced
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1 tablespoon butter or margarine

Directions

Place bread in a 13-in. x 9-in. baking dish. Combine eggs, milk, 1/3 cup sugar and vanilla; pour half over bread. Top with half of the apples. Combine cinnamon, nutmeg and remaining sugar; sprinkle half over apples. Top with the remaining apples. Pour remaining egg mixture over apples and sprinkle with remaining sugar mixture. Dot with butter. Cover and chill 8 hours or overnight. remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving. Yield: 4-6 servings.
Originally published as Apple-Cinnamon Baked French Toast in Cookin' Up Country Breakfasts Cookbook 1994, p42

Nutritional Facts

1 piece: 375 calories, 12g fat (5g saturated fat), 233mg cholesterol, 315mg sodium, 55g carbohydrate (36g sugars, 3g fiber), 13g protein.

  • 10 slices day-old French bread (3/4 inch thick)
  • 6 large eggs, lightly beaten
  • 2-3/4 cups whole milk
  • 2/3 cup sugar, divided
  • 1 tablespoon vanilla extract
  • 4 medium apples, peeled and thinly sliced
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1 tablespoon butter or margarine
  1. Place bread in a 13-in. x 9-in. baking dish. Combine eggs, milk, 1/3 cup sugar and vanilla; pour half over bread. Top with half of the apples. Combine cinnamon, nutmeg and remaining sugar; sprinkle half over apples. Top with the remaining apples. Pour remaining egg mixture over apples and sprinkle with remaining sugar mixture. Dot with butter. Cover and chill 8 hours or overnight. remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving. Yield: 4-6 servings.
Originally published as Apple-Cinnamon Baked French Toast in Cookin' Up Country Breakfasts Cookbook 1994, p42

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Reviews forApple-Cinnamon Baked French Toast

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sgronholz User ID: 1473861 242152
Reviewed Jan. 20, 2016

"My husband and I really enjoyed this French toast bake! I cut the recipe in half and baked it in an 8x8-inch pan, which worked just fine. I also used leftover cubed hot dog buns instead of the French bread. We thought it was delicious and I will definitely be making this again!"

MY REVIEW
JoyMarie07 User ID: 5808850 16223
Reviewed May. 1, 2012

"Very good sweet breakfast treat. Made for a bridal morning getting ready and going to make again for work."

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