Baked Apple French Toast

This French toast bakes in a casserole dish instead of standing over a griddle flipping slices one at a time. Apples simmered in butter and brown sugar line the bottom of the pan, bread goes on top, and a rich egg-milk custard gets poured over everything.

The caramelized apple layer is key. Green apples hold their shape during baking and add a tart contrast to all that buttery sweetness underneath. Keep the skins on for added texture and a pop of color.

Assemble it the night before, refrigerate, and bake in the morning. By the time everyone’s awake, the kitchen smells like cinnamon and caramelized apples, and brunch is ready with zero morning effort.

Pro Tips

• Make sure every piece of bread is fully soaked in the custard. Dry patches turn into crunchy, hard spots instead of that custardy, bread pudding texture you’re after.
• Use thick-cut bread like brioche or challah for the best absorption. Thin sandwich bread falls apart and gets mushy.
• Let the apple-butter mixture cool completely before adding the bread. Hot liquid partially cooks the eggs and creates an uneven custard.
• The casserole is done when it’s puffed, golden, and set in the center. A slight jiggle is fine; liquid sloshing is not.

Variations

• Pecan praline: Scatter chopped pecans over the top before baking for a crunchy, nutty crust.
• Berry version: Swap the apples for mixed berries and reduce the brown sugar slightly since berries are sweeter.
• Cream cheese stuffed: Spread softened cream cheese between two layers of bread before pouring the custard over.