Description

This Apple French Toast Casserole is a comforting and indulgent breakfast or brunch dish featuring tender apples cooked in cinnamon and sugar, layered with day-old French bread soaked in a rich custard, and topped with a buttery cinnamon streusel. Prepared ahead and baked to golden perfection, it offers a perfect balance of sweet, spiced, and creamy flavors that’s ideal for gatherings or special mornings.

Ingredients

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For the Apples

4 medium apples, peeled, cored, and sliced
2 tablespoons salted butter
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

For the Casserole

1 (day old) French bread, diced (about 8-10 cups)
1/2 to 1 cup granulated sugar (1/2 cup if serving with maple syrup; 1 cup if serving with sour cream icing)
2 cups milk
1/2 cup heavy cream
6 large eggs
4 teaspoons vanilla extract
1/8 teaspoon ground nutmeg
2 1/2 teaspoons ground cinnamon (divided, 1/2 teaspoon for apples, 1 teaspoon for custard, 1 teaspoon for streusel)

For the Streusel Topping

4 tablespoons salted butter, diced
1/4 cup light brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon

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Instructions

Prepare the apples: Heat a medium skillet over medium-high heat and add 2 tablespoons of butter. Once melted, stir in 2 tablespoons of granulated sugar and 1/2 teaspoon cinnamon. Add the peeled and sliced apples, tossing to coat evenly. Cook for about 5 minutes or until the apples are softened but still hold their shape. Remove from heat and let cool.
Assemble the casserole: Spray a 9×13-inch baking dish with non-stick spray. Spread the diced French bread evenly in the dish. Evenly layer the cooked apples over the bread. In a medium bowl, whisk together the granulated sugar (choose 1/2 cup if serving with maple syrup or 1 cup for serving with sour cream icing), milk, heavy cream, eggs, vanilla extract, nutmeg, and 1 teaspoon cinnamon to create the custard. Pour this custard mixture evenly over the bread and apples.
Make the streusel topping: In a small bowl, combine the diced 4 tablespoons butter, light brown sugar, all-purpose flour, and the remaining 1 teaspoon cinnamon. Use your fingertips to rub the mixture until the butter breaks down into pea-sized pieces, forming a crumbly texture. Sprinkle the streusel evenly over the assembled casserole. Cover the dish and refrigerate for at least 3-4 hours, preferably overnight, to allow the bread to soak thoroughly.
Bake the casserole: Preheat your oven to 350ºF and position a rack in the center. Remove the casserole from the refrigerator, uncover, and bake for 45 to 55 minutes. Bake until the custard is set and the top is golden brown. If the topping browns too quickly, tent with aluminum foil to prevent burning. The casserole is ready when it no longer jiggles in the center.

Notes

This casserole can be assembled up to a day in advance, making it perfect for stress-free mornings.
For added sweetness, serve with maple syrup, or for a richer finish, top with a homemade sour cream icing.
Use day-old French bread for best texture as it better absorbs the custard without becoming too mushy.
If the streusel browns too fast during baking, cover loosely with foil to prevent burning.
Customize by adding nuts like pecans or walnuts to the streusel for extra crunch.

Nutrition

Serving Size: 1 slice (1/12th of casserole)
Calories: 350 kcal
Sugar: 22 g
Sodium: 220 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 4 g
Trans Fat: 0.5 g
Carbohydrates: 44 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 125 mg