Apple Baked French Toast (Printable Version)
Brioche bread soaked in spiced apple cider custard, topped with caramelized apples for a decadent make-ahead breakfast.
# Ingredients:
→ Casserole
01 -
6 large eggs
02 -
1 cup apple cider
03 -
1 cup half and half
04 -
1/4 cup pure maple syrup
05 -
1 teaspoon pure vanilla extract
06 -
Zest of one orange
07 -
1/2 teaspoon salt
08 -
1 teaspoon cinnamon
09 -
1/2 teaspoon ground ginger
10 -
450g (16 ounce) loaf brioche bread, day old
→ Topping
11 -
3 ½ cups peeled and sliced baking apples (about 4 large apples)
12 -
1/3 cup salted butter
13 -
1/3 cup brown sugar (light or dark)
14 -
3 tablespoons apple cider
15 -
1/2 teaspoon cinnamon
16 -
1/4 teaspoon ground ginger
# Steps to Follow:
01 -
Grease a 9"x13" casserole dish and set aside.
02 -
In a large bowl, whisk together eggs, apple cider, half and half, maple syrup, vanilla extract, orange zest, salt, cinnamon, and ginger until smooth and well combined.
03 -
Cut the brioche into 3/4 inch slices then line them up in the pan, slightly overlapping them in the center.
04 -
Pour the custard mixture evenly over the bread slices and set aside.
05 -
Heat a large skillet over medium-high heat. Add butter and heat until melted and foamy.
06 -
Add brown sugar, apple cider, cinnamon, and ginger to the melted butter and stir until well combined.
07 -
Add the sliced apples and stir to coat. Cook, stirring occasionally, until the apples are softened but still have a bite to them and the sauce has thickened, about 5-7 minutes.
08 -
Evenly spoon the warm apples and sauce over the top of the soaked bread, making sure to gently spoon some of the apples down in between the slices.
09 -
Cover with plastic wrap and refrigerate overnight, or for at least 6-8 hours.
10 -
Remove from the refrigerator 30 minutes before baking to take the chill off. Preheat the oven to 350°F (175°C).
11 -
Cover with foil and bake for 25 minutes.
12 -
Carefully uncover and continue baking for an additional 20-25 minutes until the center is cooked through and the bread is puffed and golden brown.
13 -
Let cool for 5-10 minutes before cutting. Serve hot with your favorite toppings.
# Additional Notes:
01 -
Apple cider: Fresh apple cider or shelf-stable apple cider will work.
02 -
Half-and-half: You could substitute whole milk for the half and half. Skim milk isn't rich enough for this recipe.
03 -
Maple syrup: Honey or brown sugar can be used in place of the maple syrup. If using honey, reduce the amount to 3 tablespoons as honey is sweeter than maple syrup.
04 -
Spices: You can substitute an equal amount of apple pie spice for the cinnamon and ginger.
05 -
Brioche bread: You could substitute the brioche with another hearty bread like challah or Italian bread. Make sure the slices are on the thicker side to prevent falling apart.
06 -
Apples: Any firm baking apples such as Fuji, Pink Lady, Gala, Honeycrisp, or Granny Smith will work well.
07 -
This dish can be prepared the night before and baked in the morning for a convenient breakfast.