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Apple-Stuffed French Toast Bake

This is baked stuffed french toast casserole 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

Ingredients

  • 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
  • CARAMEL SAUCE:
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, cubed
  • 1 tablespoon light corn syrup

Directions

  • 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.
  • In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour over bread. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until lightly browned.
  • In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat until thickened. Serve with French toast.
Nutrition Facts
1 each: 854 calories, 46g fat (19g saturated fat), 282mg cholesterol, 722mg sodium, 102g carbohydrate (72g sugars, 5g fiber), 14g protein.

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Reviews

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Average Rating:
  • chantal
    Mar 8, 2020

    This is not bad but very sweet. Had to cook it for twice the time and the apples were not quite cooked. I would put the apples at the bottom if I made it again and I would use only one layer of bread.

  • leahmsin
    May 27, 2016

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

  • mexicrave
    Nov 7, 2013

    Delicious combination of flavors

  • rnthole
    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 left...my husband and I are going to fight over who gets them for breakfast tomorrow morning!

  • DabestangPinay
    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
    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
    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
    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
    Jan 7, 2012

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

  • sefrancis
    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!