This Apple Cinnamon French Toast Casserole is made of tender apple slices, an egg custard and a crumbly streusel. Delicious!
Save time by assembling the night before so you soak up all the flavors overnight. Your family will request it again and again.
Except for the apples, you probably have all of these ingredients already in your pantry.
- Brown Sugar
What Kind of Bread to Use?
You don’t really want your bread fresh out of the oven. Day old bread is fine. I made my own loaf of bread with my White Sandwich Bread Recipe. I wrapped it up and put it in the refrigerator all day so it would be easier to slice and cube that night.
Use your favorite bread or whatever bread you have available. You’ll need around 12 ounces. That comes to about 5 cups when cut into bite sized cubes. French bread or baguette would be perfect. Cinnamon bread? Yes! Even, if there are raisins.
Are Some Apples Better Than Others?
I’m not picky about the apples. We don’t have many apple varieties available in the sourthern part of the US. I’ve used both Gala and Fuji. They seem to cook faster than other varieties.
I didn’t peel them and I sliced them very thinly, like you would if you were making a pie. I wanted the bit of red to show from the peel. But, you can peel and cube the apples, if you prefer.
What’s the Difference Between French Toast Casserole and Bread Pudding?
After a lot of research, I think they’re the same, to be honest. I think French Toast Casserole is simply the trendy name for it.
There could be some minor differences. Perhaps Apple French Toast Casserole has more egg and Bread Pudding has more sugar. In the end, let’s just call it delicious and clean the plate!
How to Serve
This is so delicious that I prefer to eat it without any side dishes. It’s not something you can make every day, of course. But, when you make it, you want to enjoy it.
I like maple syrup, the real kind. And, I may or may not use it sparingly. If you like, you could use powdered sugar. Or, we can go crazy and use both. Why not?
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For more information, be sure to check the recipe details in the attached 24Bite® post.
- 9 x 13" baking dish about 2 to 2 ½ quart
- 12 ounces White Bread, day old, cut into bite sized cubes, measures about 5 cups when cubed
- 3 medium Apples, cored, not peeled, thinly sliced
- 1 teaspoon Cinnamon
- ⅓ cup Granulated Sugar
- 2 ½ cup Milk
- 6 large Eggs
- 1 teaspoon Vanilla Extract
- Baking Spray, like Pam
- ½ cup Light Brown Sugar
- 1 teaspoon Cinnamon
- ½ cup All Purpose Flour
- ½ teaspoon Salt
- ¼ cup Butter, ½ stick, unsalted, softened
- This dish is baked after being in the refrigerator overnight so you'll need to plan ahead to give yourself enough time.
- Cut sliced bread into bite sized cubes. Place in large mixing bowl. Set aside.
- Core the apples and thinly slice them. Place in medium bowl. (Note: If you prefer, you can remove the peel and cut into cubes instead.)
- Place 1 teaspoon cinnamon and regular granulated sugar in the medium bowl with the apples. Toss together until fully combined.
- Pour apple mixture into bread cubes and toss together until combined.
- Spray 9 x 13" baking dish with cooking spray. Pour bread cube mixture into dish and distribute evenly.
- In the medium bowl (now emptied), stir together milk, eggs and vanilla. Make sure everything is mixed well. Pour evenly over bread cube mixture.
- Cover with foil or plastic wrap and place in the refrigerator overnight or, at least 2 hours or up to 12 hours.
- The next morning, take out of the refrigerator and set on counter to prepare the Topping.
- Preheat oven to 350℉.
- With a pastry cutter, fork or your fingers, mix together the Topping ingredients. It will be crumbly. Sprinkle over the top of the casserole. Don't go overboard. You may not need to use all of it. It's okay if there is some leftover.
- Bake, uncovered, for 45-55 minutes until a toothpick comes out clean.
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