Description
This Apple Cinnamon French Toast Bake is a delicious and comforting breakfast casserole featuring layers of brioche bread and diced apples soaked in a rich cinnamon custard. Perfect for a weekend brunch or holiday morning, it’s baked until golden and served with optional powdered sugar and syrup or caramel sauce for extra sweetness.
Ingredients
Scale
Main Ingredients
- 6 cups brioche bread, cubed
- 2 medium apples, peeled and diced
Custard Mixture
- 5 large eggs
- 1 1/4 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup brown sugar, packed
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Topping and Serving
- 3 tablespoons butter, melted
- Powdered sugar, for dusting (optional)
- Caramel sauce or maple syrup, for serving (optional)
Instructions
- Prepare the Bread: Cube the brioche bread into bite-sized pieces and allow it to dry slightly to improve custard absorption, resulting in a better texture.
- Prepare the Apples: Peel and dice the apples into small chunks to distribute evenly throughout the bake and add natural sweetness.
- Make the Custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, granulated sugar, ground cinnamon, vanilla extract, and salt until fully combined and smooth.
- Assemble the Layers: Grease a 9×13-inch baking dish. Layer half of the brioche bread cubes evenly at the bottom, then sprinkle half of the diced apples over the bread. Repeat with the remaining bread and apples to create two layers.
- Add the Custard: Pour the custard mixture evenly over the layered bread and apples. Gently press down on the mixture to ensure the custard soaks into the bread.
- Soak: Let the assembled bake sit for 30 minutes at room temperature to absorb the custard. Alternatively, cover and refrigerate overnight for convenience and enhanced flavor melding.
- Preheat Oven: Preheat your oven to 350°F (175°C) and drizzle the melted butter evenly over the top of the soaked bread and apple layers.
- Bake Covered and Uncovered: Cover the baking dish with foil and bake for 30 minutes to steam the custard through. Then remove the foil and bake for an additional 15–20 minutes until the top is golden brown and the bake is fully set.
- Cool and Serve: Allow the French toast bake to cool for about 10 minutes before dusting with powdered sugar. Serve warm with optional caramel sauce or maple syrup for extra indulgence.
Notes
- Brioche bread is preferred for its rich buttery flavor, but challah or thick white bread can be used as substitutes.
- Allowing the bread to dry out slightly helps it absorb the custard better, resulting in a creamier bake.
- The bake can be assembled the night before and refrigerated for a convenient, grab-and-go breakfast.
- If you prefer a less sweet dish, reduce the sugars slightly.
- Use tart apples such as Granny Smith for a nice balance of sweetness and acidity.
