Description

This Apple French Toast Casserole is a delightful make-ahead breakfast or brunch dish featuring tender, cinnamon-spiced apples layered with cubes of day-old French bread soaked in a rich custard. Topped with a buttery streusel and baked to golden perfection, it offers warm flavors and a comforting texture that pairs perfectly with sour cream icing or maple syrup.

Ingredients

Scale

For the Apples

4 medium apples, peeled, cored, and sliced
2 tablespoons salted butter
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

For the Casserole

1 (day old) French bread, diced (about 8 cups)
1/2 to 1 cup granulated sugar (1/2 cup if serving with maple syrup, 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 ground nutmeg
2 1/2 teaspoons ground cinnamon, divided

For the Streusel Topping

1/4 cup light brown sugar
4 tablespoons salted butter, diced
1/4 cup all-purpose flour
1 teaspoon ground cinnamon

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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 granulated sugar and 1/2 teaspoon cinnamon. Toss the sliced apples into the butter mixture and cook for about 5 minutes, stirring occasionally, until the apples are softened but not mushy. Remove from heat and let cool.
Assemble the Casserole: Spray a 9×13-inch baking dish with non-stick spray. Spread the diced French bread evenly in the dish. Layer the cooked apples over the bread. In a medium bowl, whisk together the sugar (either 1/2 cup or 1 cup depending on your preferred sweetness), milk, heavy cream, eggs, vanilla extract, nutmeg, and 1 teaspoon cinnamon. Pour this custard mixture evenly over the bread and apples, ensuring all bread pieces get soaked.
Make the Streusel Topping: In a small bowl, combine light brown sugar, diced butter, all-purpose flour, and the remaining 1 teaspoon cinnamon. Using your fingertips, rub the butter into the dry ingredients until the mixture becomes crumbly with small butter pieces still visible. Sprinkle this streusel topping evenly over the prepared casserole.
Chill: Cover the baking dish with plastic wrap and refrigerate for at least 3 to 4 hours, preferably overnight. This allows the bread to fully absorb the custard and the flavors to meld.
Bake the Casserole: Position a rack in the center of the oven and preheat to 350°F (175°C). Remove the casserole from the refrigerator and bake uncovered for 45 to 55 minutes, or until the custard is set and the top streusel is golden. If it begins browning too quickly, tent the casserole loosely with foil to prevent burning.
Serve: Allow the casserole to cool slightly before serving. Top with sour cream icing or drizzle with maple syrup as desired for extra sweetness.

Notes

This recipe can be assembled the night before, making it perfect for a stress-free breakfast or brunch.
The use of day-old French bread ensures the casserole has the ideal texture, absorbing the custard without becoming too soggy.
Adjust the sugar quantity depending on your preferred sweetness or topping choice.
To prevent the casserole from browning too much during baking, cover loosely with foil if edges darken before the center is set.
Serve warm for the best flavor and texture experience.

Nutrition

Serving Size: 1 slice (1/12th of casserole)
Calories: 320
Sugar: 20g
Sodium: 210mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0.3g
Carbohydrates: 38g
Fiber: 3g
Protein: 7g
Cholesterol: 150mg