Baked Apple Cinnamon French Toast
Now that it is October, my mind is all on Halloween and the upcoming holiday season that will be here before we know. While a lot of people are all about all things pumpkin right now, I’m dreaming of this Baked Apple Cinnamon French Toast. Don’t get me wrong, I love pumpkin, but apples are also just perfection during the fall and holiday season, especially when you bake them with cinnamon! I’m not sure there is any better smell than apples and cinnamon baking away.
Like my Baked Pumpkin French Toast, this recipe is all prepped the night before, covered, and all you have to do in the morning is bake it! That makes this recipe absolute perfection for lazy weekend mornings when you want to be all cozy at home or for when you have a house full of guests! You can easily double this in separate baking dishes if you need to feed a big crowd.
To make it, you just need some good French bread, apples, milk, eggs, and some spices. I do like to also add a touch of heavy cream or half and half as well, but it’s not totally necessary. The crumb topping is also to-die-for and really gives the French toast that extra special touch!
For the apple cinnamon french toast:
- 1 large loaf french bread, diced into 1-inch pieces
- 2 large apples, peeled, cored, and diced into 1/2-inch pieces
- 5 large eggs
- 1 1/2 cups milk
- 1/2 cup half and half (or heavy cream)
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons butter, cut into about 6 cubes
For the crumb topping:
- 3 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup unsalted butter, melted
- 2/3 cup all-purpose flour
- Spray a 9×13 baking dish with non-stick spray. Add the diced bread to the dish. Then mix in the apples. Set aside.
- In a mixing bowl, stir together the eggs, milk, and sugar until smooth. Then add the remaining spices and mix until well-combined. Pour the mixture evenly over the diced french bread trying to cover as much of the bread pieces as possible. Divide the butter cubes amongst the mixture, pushing it down slightly into the mixture.
- For the crumb topping, in another bowl, stir together the brown sugar, sugar, cinnamon, nutmeg, followed by the butter. Slowly add in the flour until combined. Use clean hands to divide and crumble the mixture over the bread mixture. Cover with foil and refrigerate overnight (or at least 2-3 hours).
- Preheat the oven to 350 degrees F. Bake uncovered for approximately 40-45 minutes or until the french toast is cooked in the middle and lightly golden on top. Garnish with chopped pecans or walnuts if desired. Slice and serve with syrup.
Amount Per Serving: Calories: 347 Total Fat: 16g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 153mg Sodium: 218mg Carbohydrates: 43g Fiber: 2g Sugar: 27g Protein: 8g