Description
This Apple French Toast Casserole is a delightful make-ahead breakfast or brunch dish featuring tender sautéed apples layered with day-old French bread soaked in a cinnamon-spiced custard, topped with a buttery streusel. It bakes to golden perfection and is perfect for serving a crowd, with optional sour cream icing or maple syrup for added sweetness.
Ingredients
Scale
Apples
- 4 medium apples, peeled, cored, sliced
- 2 tablespoons salted butter
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Casserole Base
- 1 (day old) French bread, diced
- 1/2 cup granulated sugar (or 1 cup if serving with sour cream icing)
- 2 cups milk
- 1/2 cup heavy cream
- 6 large eggs
- 4 teaspoons vanilla extract
- 1/8 teaspoon nutmeg
- 1 teaspoon ground cinnamon
Streusel Topping
- 1/4 cup light brown sugar
- 4 tablespoons salted butter, diced
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Apples: Heat a medium skillet over medium-high heat. Add 2 tablespoons of butter and allow it to melt. Stir in 2 tablespoons of granulated sugar and 1/2 teaspoon of cinnamon. Add the sliced apples and toss to coat. Cook, stirring occasionally, for about 5 minutes or until the apples are softened. Remove from heat and let cool.
- Assemble the Casserole: Spray a 9×13 baking dish with non-stick spray. Spread the diced French bread evenly in the pan. Layer the cooked apples on top of the bread. In a medium bowl, whisk together the sugar (use 1/2 cup if serving with maple syrup or 1 cup if serving with sour cream icing), milk, heavy cream, eggs, vanilla extract, nutmeg, and 1 teaspoon cinnamon. Pour this custard mixture evenly over the bread and apples.
- Make the Streusel: In a small bowl, combine the light brown sugar, diced butter, all-purpose flour, and 1 teaspoon cinnamon. Use your fingertips to mix until the butter is broken down into small crumbs. Sprinkle this streusel evenly over the assembled casserole. Cover the dish and refrigerate for at least 3-4 hours, preferably overnight, to allow the bread to soak fully.
- Bake the Casserole: Preheat the oven to 350ºF and position a rack in the center. Remove the casserole from the fridge and bake uncovered for 45-55 minutes, or until the custard is set and the top is golden and no longer jiggly. If the top browns too quickly, tent with foil to prevent burning.
Notes
- This casserole can be assembled the night before for an easy morning bake.
- Serve with maple syrup or sour cream icing for extra indulgence.
- Using day-old bread is ideal for soaking up the custard properly without becoming too mushy.
- Tenting with foil during baking helps avoid over-browning while the custard fully cooks.
- Allow the casserole to cool slightly before serving for best texture.
Nutrition
- Serving Size: 1 slice (1/12th of casserole)
- Calories: 320
- Sugar: 20g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 150mg
