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Baked Apple French Toast


  • 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.

Nutrition Facts

1 each: 526 calories, 24g fat (9g saturated fat), 197mg cholesterol, 463mg sodium, 68g carbohydrate (37g sugars, 3g fiber), 12g protein.


Average Rating:
  • codybuba
    Feb 3, 2019
    Most requested. Never fails. I make it with peach pie filling. Awesome!
  • americanahartman
    Dec 31, 1969

    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
    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
    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
    Dec 31, 1969

    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
    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
    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
    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
    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
    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.

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