Description
This Apple Pie French Toast Casserole combines the comfort of traditional apple pie flavors with the indulgence of rich, custardy French toast. Featuring tender cooked apples in a caramel-like sauce layered with brioche bread soaked in a vanilla and rum egg mixture, then baked to golden perfection and topped with whipped cream, this casserole makes an effortless and impressive breakfast or brunch dish. It can be prepared ahead of time, making mornings stress-free and delicious.
Ingredients
Scale
Apple Mixture
- 3 medium apples, peeled and diced
- 1/3 cup packed brown sugar
- 2 tablespoons white sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1 tablespoon cornstarch
- 2 tablespoons heavy cream
- 3 tablespoons salted butter
Bread Base
- 1 loaf brioche or challah, torn into bite-sized pieces
Custard
- 2 cups half & half
- 6 eggs
- 1 teaspoon vanilla bean paste or extract
- 1/2 cup granulated sugar (plus more for sprinkling)
- 2 tablespoons brown sugar
- 1 tablespoon dark rum (optional)
- 1/8 teaspoon kosher salt
Whipped Cream Topping
- 1 cup heavy cream, cold
- 1 teaspoon vanilla bean paste or extract
- 2 tablespoons pure maple syrup
Instructions
- Prepare the Bread: Preheat your oven to 250°F (120°C). Spread the torn brioche or challah pieces evenly on a baking sheet and bake for about 20 minutes, until they become lightly crispy and dry. This step helps prevent sogginess. Lightly grease a large baking dish and arrange the toasted bread pieces evenly inside.
- Cook the Apples: In a large mixing bowl, combine diced apples, brown sugar, white sugar, vanilla extract, cinnamon, cornstarch, and heavy cream; stir until fully incorporated. Melt the salted butter in a large non-stick skillet over medium heat. Once foaming, add the apple mixture and cook, stirring occasionally, until the apples soften and the sauce thickens to a caramel-like consistency, about 5 to 7 minutes. Remove from heat and let cool to room temperature. Pour the cooked apple mixture evenly over the bread in the baking dish, tossing gently to distribute the apples.
- Make the Custard and Soak the Bread: In a mixing bowl, whisk together half & half, eggs, vanilla bean paste or extract, dark rum if using, granulated sugar, brown sugar, and kosher salt until the mixture is smooth. Pour this custard evenly over the apples and bread in the baking dish, pressing the bread down with foil to ensure it is fully submerged. Cover the dish tightly with foil and refrigerate to soak for at least 45 minutes or up to overnight for best results.
- Bake the Casserole: Preheat your oven to 350°F (175°C). Remove the foil from the baking dish and sprinkle 2 to 3 tablespoons of granulated sugar liberally over the top. Bake uncovered for 35 to 40 minutes, until the top is golden brown and the custard is set. Remove from the oven and allow to cool for 15 to 20 minutes before serving.
- Prepare the Whipped Cream: Combine cold heavy cream, vanilla bean paste or extract, and pure maple syrup in a mixing bowl. Whisk until soft peaks form, then serve the whipped cream generously over slices of the warm apple pie French toast casserole.
Notes
- This casserole can be prepared the night before, making it an easy make-ahead breakfast or brunch option.
- Using brioche or challah bread adds rich flavor and texture but other thick, sturdy breads work as well.
- If you prefer, omit the dark rum to keep the dish alcohol-free.
- To save time in the morning, cook the apple mixture and toast the bread in advance.
- The sprinkle of sugar on top before baking creates a delightful crispy crust on the casserole.
Nutrition
- Serving Size: 1 slice (approximate, based on 6 servings)
- Calories: 430
- Sugar: 30g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 190mg
