Apple Cinnamon French Toast Casserole
A cozy breakfast casserole with cubes of bread, tart apples, and a sweet cinnamon-egg custard — baked until golden and perfect for brunch.
Equipment
- 9×13 inch baking dish
- Mixing Bowl
- Whisk
- Knife
- Cutting board
Ingredients
Bread & Fruit Layer
- 1 loaf brioche or French bread cut into cubes
- 2 large apples peeled, cored, and diced
Custard
- 10 large eggs
- 2 cups milk or half-and-half for richer texture
- ½ cup brown sugar divided (some for custard, some for topping)
- 1 tsp ground cinnamon for custard
- ½ tsp ground nutmeg optional
- 1 tsp vanilla extract
Topping
- ½ cup butter cold and cubed
- ½ cup all-purpose flour for streusel
- ½ cup brown sugar for streusel
- 1 tsp cinnamon for streusel
- Pinch salt for streusel
Instructions
- Preheat the oven to 350 °F (175 °C) and grease a 9×13-inch baking dish.
- Layer the cubed bread and diced apples in the dish, distributing them evenly.
- In a mixing bowl, whisk together eggs, milk (or half-and-half), brown sugar, cinnamon, nutmeg, and vanilla until smooth.
- Pour the custard mixture over the bread and apples, pressing gently so the bread soaks it up. Let sit for 30 minutes (or overnight in the fridge for a make-ahead option).
- Meanwhile, make the streusel topping: in a small bowl, combine cubed butter, flour, brown sugar, cinnamon, and a pinch of salt. Use a pastry cutter or your fingers to form crumbs.
- Sprinkle the streusel evenly over the soaked casserole.
- Bake for 35–45 minutes (or more if chilled overnight) until the top is golden brown and the center is set.
- Let the casserole rest for 10 minutes before serving. Serve with maple syrup or a dusting of powdered sugar, if desired.
Notes
You can prep this casserole the night before and refrigerate; just add a few extra minutes to bake. For extra texture, stir in chopped pecans or walnuts before baking. Based on classic recipes from Our Tiny Nest. :contentReference[oaicite:0]{index=0}