French Toast Bake

This delicious apple cinnamon french toast bake is the perfect fall breakfast. Filled with juicy apples and topped with a sweet cinnamon streusel, it’s perfect for a special occasion!

If you love the flavor of apples in the morning, you should also try these fantastic Apple Cinnamon Muffins, Apple Turnovers and Warm Cinnamon Apples over Pancakes recipes.

Oven Baked French Toast

Oh man, I am so ready for fall to begin! It has been such a long summer for everyone and I’m ready for the next phase. I can’t wait for the crisp autumn days, changing leaves, cozy sweaters, and fall food. And nothing ushers in the fall like a delicious recipe filled with apples.

This easy apple cinnamon french toast bake is the perfect breakfast for a crisp fall morning! It’s loaded with juicy apples and topped with a to-die-for cinnamon pecan streusel. I absolutely love a good french toast bake, but this one is especially delicious with all its fall flavors. Plus, you get to enjoy the sweet aroma of the cinnamon apples as it’s baking in the oven!

Overnight French Toast Bake

Although it does need a little time to refrigerate, it’s simple and easy to put together, and takes only a few minutes of active time. I like to prep it the night before, and just pop it in the oven in the morning for a lazy (but delicious!) breakfast.

We love to eat it drizzled with maple syrup, but you can definitely leave out the syrup if you don’t like things quite as sweet. It’s definitely not the most calorie-friendly breakfast I’ve ever made, but it is for sure one of the most delicious!

How To Make A French Toast Bake

Slice & Dice – Cut about 2/3 of loaf of french bread into cubes. You’ll also want to peel and dice the apple into small pieces.

Base – Place the bread cubes and apple pieces in a 8 x 8 baking dish that will be the base of the french toast bake.

Egg Mixture – In a medium bowl, whisk together the eggs, milk, half and half, sugar, vanilla, and salt. Pour the egg mixture over the bread cubes and toss to coat.

Refrigerate – Cover the pan and let it cool in the refrigerator for at least 4 hours. I prefer to prep it the night before and let it chill overnight.

Preheat – When you are ready to cook the french toast bake, preheat the oven to 350 degrees F.

Topping – Whisk together the flour, brown sugar, and cinnamon in a small bowl. Cut in the butter using a pastry blender or two knives. Stir in the pecan pieces, and sprinkle the streusel mixture over the french toast.

Cook – Bake everything for 45-55 minutes or until the french toast is golden brown on top and only jiggles slightly when shaken. Remove it from the oven and let it cool for about 5-10 minutes before serving. Top with maple syrup, if desired.

Recipe Tips

Best Bread – You’ll want to use a thick, dense type of bread for this recipe. I used french bread but a sourdough or brioche work great too. Don’t use a standard loaf of sandwich bread. These won’t soak up enough of the egg mixture and it could turn out soggy.

Too Soggy – If you’re using the right type of bread and it still comes out soggy try this. Instead of pouring the egg mixture over the bread cubes in the pan, toss them in a bowl first and then put them in the baking pan. This will give you less liquid in the pan and should keep it from getting soggy.

More Delicious French Toast Recipes

• Pumpkin French Toast Recipe
• Baked Raspberry French Toast
• Easy French Toast Waffles
• Apple French Toast Bites
• Zucchini Bread French Toast

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Apple Cinnamon French Toast Bake Recipe

Servings: 8 servings

This french toast bake filled with apples & cinnamon is the perfect fall breakfast.

Prep Time:10 minutes mins

Cook Time:50 minutes mins

Ingredients

• 4 cups french bread, about 2/3 of a loaf
• 1 apple, peeled and diced
• 5 eggs
• 1 1/4 cups milk
• 1/4 cup half and half
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/3 cup flour
• 1/3 cup brown sugar
• 5 tablespoons butter, cut into small pieces
• 1 teaspoon cinnamon
• 2 tablespoons pecans, chopped

Instructions

• Place the bread cubes and apple pieces in a 8 x 8 baking dish. In a medium bowl, whisk together the eggs, milk, half and half, sugar, vanilla, and salt. Pour the egg mixture over the bread cubes and toss to coat. Cover and refrigerate at least 4 hours, or overnight.
• When you are ready to bake, preheat the oven to 350. In a small bowl, whisk together the flour, brown sugar, and cinnamon. Cut in the butter using a pastry blender or two knives. Stir in the pecan pieces, and sprinkle the streusel mixture over the french toast.
• Bake 45-55 minutes, or until the french toast is golden brown on top and only jiggles slightly when shaken. Remove and let cool 5-10 minutes before serving. Top with maple syrup, if desired.

Nutrition

Serving: 1 serving · Calories: 610 kcal · Carbohydrates: 98 g · Protein: 20 g · Fat: 16 g · Saturated Fat: 7 g · Cholesterol: 128 mg · Sodium: 876 mg · Potassium: 302 mg · Fiber: 4 g · Sugar: 29 g · Vitamin A: 468 IU · Vitamin C: 1 mg · Calcium: 134 mg · Iron: 5 mg

Other Notes

Course: Breakfast

Cuisine: American

Keyword: fall