Caramel Apple French Toast Bake Recipe

French toast is amazing but what if you are short on time? This is when French toast bake comes in handy. Imagine the time you will save by just putting the french toast in the oven instead of preparing it on the stove. As is this recipe is delicious but I have the trick that will take your breakfast to a whole new level. Wait for it… Caramel apples! Caramel apples complements the cinnamon and nutmeg in the French toast, perfectly. Great for large crowds but you use ramekins to make single serving bites. I love using ramekins because it allows me to make decadent things in healthy sizes. It is all about portion control!

In the meanwhile you need to get into this Caramel Apple French Toast Bake.

Got Bread?

Sourdough is the preferred bread to use but you don’t have to limit yourself! Brioche, Challah, French bread are all awesome choices. You can even use Texas toast! If you only have white or wheat bread make sure you toast it slightly before pouring the mixture on top to give it an extra crunch.



Caramel Apple French Toast Bake
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  1. For French Toast Bake
  2. Butter, for greasing
  3. 1 loaf crusty sourdough or French bread
  4. 8 whole eggs
  5. 2 cups whole milk
  6. 1/2 cup whipping (heavy) cream
  7. 1/2 cup granulated sugar
  8. 1/2 cup brown sugar
  9. 2 tablespoons vanilla extract
  10. For Caramelized Apples
  11. 6 tablespoons (3/4 stick) unsalted butter
  12. 1/3 cup sugar
  13. 2 pounds Golden Delicious apples, peeled, cored, cut into 1/2-inch cubes
  14. 2/3 cup whipping cream
  1. For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge overnight.
  2. When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture. Top with caramelized apples
  3. For the topping
  4. Melt butter in large skillet over medium heat; sprinkle sugar over. Stir until sugar begins to melt, about 1 minute. Add apples. Sauté until apples are brown and tender and juices form, about 10 minutes. Add cream and simmer until sauce thickens slightly, about 2 minutes. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewarm apples over medium heat.)
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