Caramel Apple French Toast Bake
This Caramel Apple French Toast Bake can be prepped overnight or made the same day. It’s an easy delicious breakfast the whole family will love. Perfect for long weekends, holidays, brunch, and even a weekday treat.
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I really enjoy making special breakfasts like this for my family when my schedule allows it. As we approach the holiday season and the weather gets cooler, I tend to have more time in my kitchen to do so. Nothing gets my family out of bed easier than when I have breakfast going. Waking up to a pan of Caramel Apple French Toast Bake feels like a big hug! It’s comforting and so delicious.
Apples are at their prime so I’ve been finding all kinds of ways to bake and cook with them. And what goes better with apples than rich caramel sauce. Actually, I love a good sharp cheddar with apple slices too.
This French Toast Bake starts with cubed multi-grain artisan bread, then topped with sautéed apples and spices; a mixture of eggs, milk, vanilla, and maple syrup become a flavorful custard like sauce for all the bread to soak up. When the French toast is baked, it needs nothing more than a drizzle of caramel sauce and a sprinkling of powdered sugar. Although it doesn’t hurt to add a little softened butter to the top. 😋
When I created this recipe I wanted to make sure the bread – custard ratio resulted in a soft (not soggy) texture with a crisp top. I’ve made other recipes that have wound up soggy and/or spongey and the bread has little to know quality left. I still want the bread to feel like bread; can you relate?
Tips To Keeping French Toast Bake From Becoming Soggy:
It starts with the bread. Using a thicker, denser bread helps prevent sogginess. It’s also best to use day old if you’re using a fresh loaf from the grocery store. The softer the bread the less it absorbs the custard mixture. You can also leave it out a day in advance to help dry it out. Spread out bread cubes on a large cookie sheet and let set overnight.
All of these types of bread work well for French Toast Bake.
- Brioche
- French loaf
- Challah
- Sour dough
- Artisan
I used a multi-grain artisan bread for this recipe for added nutrients. The brand I like is Natures Own. The slices are thick and they have several different kinds to choose from.
Liquid to bread ratio is important. If there is too much egg mixture this can not only cause sogginess, but the texture of the casserole will be eggy and sponge like. I find that 6-8 eggs is perfect along with 1 1/4 cups of milk product for a 9×13 baking dish. You don’t want the bread to be swimming in the liquid when you place it in the fridge, nor do you want to see liquid when you pull it out to bake. NOTE: These are my preferences and suggestions for what I believe is the best French Toast Bake. By all means if you like an eggier, custard like consistency, then add in extra eggs and milk. 😍
Caramel Sauce:
Homemade caramel sauce is always a treat and it’s actually pretty easy. However, there is no shame in using store-bought brands. Ghirardelli happens to be my favorite and I love having it on hand for other things like drizzling over ice cream, and adding it to my coffee or tea for a rich sweetness. If you’re feeling inspired and want to go the homemade route, Alyssa over at Wine A Little Cook A Lot as a Salted Caramel recipe that’s luscious and easy to make.
Make Ahead Or Same Day:
Breakfast casseroles like this are great for making a day in advance, especially if you have company and you don’t want to spend all morning in the kitchen. If you’re like me sometimes, I don’t think about a recipe until the day of. This can be made in as little as 2 hours after you’ve prepared it.
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Let’s eat!🤍
Caramel Apple French Toast Bake
Ingredients
Bread and apples
- 10 slices artisan thick multi-grain bread, cut in 1 inch cubes, about 5-6 cups worth see recipe notes for below for other bread options
- 2 large apples, peeled and cut in about 1 inch pieces
- 1 tbsp butter
- 1/2 tsp cinnamon
- 1 tbsp brown sugar
- 1/4 tsp nutmeg
Egg mixture
- 8 eggs
- 1 1/4 cup milk I use 1%
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
Topping
- homemade or store-bought caramel Sauce I use Ghirardelli brand
- powdered sugar
- Butter
Instructions
Prepare a 9×13 baking dish with non-stick cooking spray.
- Heat a non-stick skillet to medium heat. Add butter and melt. Add chopped apples and toss to coat in butter. Cook stirring occasionally for 7-10 minutes until they become tender. Add brown sugar and spices. Mix until sugar is dissolved. Remove from heat and allow to cool while you prepare the other ingredients.
- In a medium bowl whisk egg mixture ingredients until well combined.
- In prepared baking dish add bread cubes and scatter cooled apples on top. Pour egg mixture evenly over the bread and apples. Press lightly down with hands or spatula. Cover with foil and place in refrigerator for at least 2 hours and up to 1 day.
- When ready to bake, remove the pan from refrigerator and let stand at room temperature for 20 minutes. Heat oven to 350°F. Place pan in oven with foil on and bake for 30 minutes. Remove foil and bake another 25-30 minutes or until top is golden brown.
- Remove from oven and drizzle as little or as much caramel sauce and dust with powdered sugar. Serve with butter, additional caramel sauce, and/or maple syrup.
Notes
- Brioche
- French loaf
- Challah
- Sour dough
- Artisan
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