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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


  • 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 in 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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americanahartman User ID: 3718407 272252
Reviewed Aug. 26, 2017

"I took this recipe to work one morning and it was so very easy and everyone that had some liked it...there was none left."

goosefl User ID: 1698843 222677
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."

robnat420 User ID: 2092551 99614
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.."

Pringle93 User ID: 7194587 111123
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!"

Grammy Debbie User ID: 30612 171470
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."

classesforwomen User ID: 7190516 155544
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."

Widah User ID: 4203282 175446
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!"

NoodleNel User ID: 6393598 175445
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."

suunylou User ID: 3450016 99613
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."

kimstandre User ID: 6393730 81802
Reviewed Sep. 23, 2012

"Huge hit, I would make this again"

patde User ID: 6166067 111122
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."

Readbabe User ID: 6636280 111114
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!"

Olmalu User ID: 6367532 111073
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."

menkens User ID: 5877182 102484
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!"

SouthernbythegraceofGod User ID: 6202184 102301
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!"

kerrynjames User ID: 5662698 81798
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!"

mielsu User ID: 3702620 102483
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."

GRLHunt User ID: 6027108 102300
Reviewed Aug. 20, 2011

"One of the best I have came across!"

karenscreations User ID: 6025270 172807
Reviewed Jun. 5, 2011

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

Ladyslipermn User ID: 5307700 159454
Reviewed May. 22, 2011

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

SnoopyS21 User ID: 986411 209564
Reviewed May. 9, 2011

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

erinodie User ID: 5794951 140119
Reviewed May. 5, 2011

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

meghabs User ID: 4476676 81795
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!"

jicook13 User ID: 5843439 172806
Reviewed Feb. 28, 2011

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

glogrizzle User ID: 2502213 209563
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"."

jboehm06 User ID: 4849614 209562
Reviewed Jan. 17, 2011

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

zamchik User ID: 5546002 159451
Reviewed Jan. 3, 2011

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

stampinsam User ID: 2750419 172802
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!"

jmps3 User ID: 1637063 171080
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."

sandifoster User ID: 3571013 102482
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?"

anoint User ID: 1891464 157495
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?"

melissaknowlton User ID: 4801683 99611
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."

joancooney User ID: 4821550 159329
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"

scuba1 User ID: 3907409 171468
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."

beachbumkaty User ID: 4441662 157493
Reviewed Feb. 18, 2010

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

kristidw User ID: 4132445 209561
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!"

tkarinas User ID: 4389335 102296
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."

bartim718 User ID: 670557 84779
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? :)"

ammertz User ID: 3763952 209560
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!"

valreads User ID: 167875 155541
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."

rpumputis User ID: 2981978 209559
Reviewed Mar. 27, 2009

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

5hungrykids User ID: 1062637 209558
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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