My Baked Apple French Toast Recipe is crispy on the outside and creamy on the inside. The french toast can be assembled the night before. Before baking the next morning, add the chopped apples and topping mixture.
Baked french toast is my go-to breakfast when entertaining weekend guests. However, you don’t have to wait until you have company to serve this french toast because it’s also the perfect fall family breakfast or brunch.
I like my french toast crispy on the outside and creamy on the inside so I use just enough eggs to add that creaminess. I don’t like that “eggy” taste and four eggs are just right for this recipe.
Ingredients You’ll Need For Baked Apple French Toast
- 1 large loaf of French bread (about 14 oz.) – Slice the bread about 3/4 inches thick (I just eyeball it)
- eggs, lightly beaten
- milk (I use whole milk for this recipe)
- pure vanilla extract
- ground cinnamon
- nutmeg
- 1 large red cooking apple, chopped (like Honeycrisp, Gala, or Cortland)
- lemon juice
Topping
- butter
- light brown sugar
- light corn syrup (only two tablespoons!)
- nutmeg
- ground cinnamon
How To Make Apple Baked French Toast
Lightly spray a 13×9 baking dish with cooking spray. Slice the bread into 3/4 inch thick slices and place them in a baking dish, overlapping the bread.
In a medium bowl, whisk together the eggs, milk, cinnamon, vanilla, ginger, and nutmeg. Pour the milk mixture over the bread, making sure to pour between the slices of bread.
At this point, you can refrigerate for 20 minutes or overnight. If you refrigerate overnight, take the pan out the next morning while you chop the apples.
If you’re using a glass baking dish, bring it to room temperature before baking. You don’t want the glass to crack from the sudden change of temperature!
Preheat the oven to 350º F. Chop the large apple and toss with lemon juice.
Sprinkle the chopped apple over the bread slices.
To make the topping, combine butter, brown sugar, light corn syrup, cinnamon, and nutmeg in a medium bowl. Spoon the mixture evenly over the chopped apples.
Bake for 40-45 minutes or until the top is golden brown and the apples are tender. Let sit for 8-10 minutes before serving with your favorite syrup.
What kind of bread should I use for baked french toast?
The perfect bread for french toast should be slightly stale and sturdy enough to stand up to the egg mixture without falling apart.
The best types of bread to use for baked french toast is:
- French
- Brioche
- Sourdough
- Challah
Should Apple Baked French Toast be soggy?
No! Baked french toast should be creamy on the inside, not soggy. Soggy french toast happens when there is too much of the egg mixture or when the french toast is not cooked through.
Make sure you bake the french toast for 40-45 minutes or until golden brown and the apples are tender.
Does Leftover French Toast Need To Be Refrigerated?
Yes! Refrigerate leftover french toast within two hours of cooking.
Should I use day-old bread?
Yes! Dry bread soaks up the egg mixture. If all you have is a fresh loaf of bread, you can dry your bread slices in the oven for 10 minutes at 275º F. before using.
If you like this french toast recipe, you’ll love these recipes down below. Just click the link to get the recipe!
- Overnight French Toast With Praline Topping (another favorite!!)
- Best Stuffed French Toast
- French Bread Pizza
- Best Recipes Featuring Pecans
- Bacon, Egg & Cheese Toast Cups
Baked Apple French Toast
Baked Apple French Toast is crunchy on the outside and creamy on the inside.
Ingredients
- 1 large loaf French bread (about 14 oz.)
- 4 eggs, lightly beaten
- 1-1/2 cups whole milk
- 1 Tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1 large red cooking apple, chopped (Honeycrisp, Gala, OR Cortland)
- 1 Tablespoon lemon juice
Topping
- 1/4 cup butter, room temperature
- 1 cup packed light brown sugar
- 2 Tablespoons light corn syrup
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cinnamon
Instructions
- Lightly spray a 9x13 baking pan with cooking spray. Arrange 3/4 inch thick bread slices in the prepared baking dish, overlapping the bread.
- In a medium bowl, whisk together the eggs, milk, cinnamon, vanilla, ginger, and nutmeg. Pour the milk mixture over the bread, making sure to pour between the slices of bread. With your hands, gently press the bread down to make sure it's covered with the egg mixture. Refrigerate for 20 minutes or overnight.
- Remove the pan from the refrigerator. If you've refrigerated the bread overnight, let come to room temperature.
- Preheat the oven to 350º F. Chop the apple and toss with lemon juice. Spread the chopped apple evenly over the bread slices.
- To make the topping: In a medium-size bowl, combine the butter, brown sugar, light corn syrup, cinnamon, and nutmeg. Spoon the mixture evenly over the chopped apples.
- Bake for 40-45 minutes or until the top is golden brown and the apples are tender. Let sit for 10 minutes before serving with your favorite syrup.
