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A powdered sugar sprinkled Apple Crisp French Toast Casserole ready to dig in with apples in background
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Apple Crisp French Toast

This Apple Crisp French Toast has decadent layers of moist French bread, rich creamy custard, buttery spiced apples and crumbly streusel that bake together to perfection taking your breakfast game up a notch!
Course Breakfast
Cuisine American
Keyword apple, apple crisp, apple dessert recipes, apple pie, baked french toast, bread pudding, french toast, savory breakfast, toast
Servings 12 servings
Calories 365kcal

Ingredients

For the Apples

  • 1/3 cup brown sugar
  • 3 tbsp unsalted butter
  • 1/4 cup apple cider
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 6 cups peeled and chopped Granny Smith Apples

For the French Toast

  • 8 large eggs
  • 1 cup whole milk
  • 1 cup half and half
  • 3 tbsp light brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 tbsp vanilla extract
  • 1 14-15 oz loaf French bread cut into cubes or whole and stacked up against the baking dish

For the Streusel Topping

  • 1/3 cup quick cooking oats
  • 1/3 cup light brown sugar
  • 1/3 cup all purpose flour
  • 3/4 tsp ground cinnamon
  • pinch of salt
  • 3 tbsp unsalted butter melted1/3
  • 1/3 cup caramel sauce optional

Instructions

For the Apples

  • In a large saucepan over medium heat, combine brown sugar, butter and apple cider. Stir until combined.
  • Once the mixture comes to a simmer add the cinnamon, nutmeg and apples. Cook, partially covered, stirring occasionally, until the apples are tender and the liquid has thickened, about 15 minutes.
  • Set aside to cool to room temp.

For the French Toast

  • In a large bowl, whisk eggs, milk, half and half, brown sugar, cinnamon, nutmeg, and vanilla extract.
  • Grease a 9x13 Pyrex deep. Place half the bread cubes into the casserole dish.
  • Top with half the apples. Place the remaining bread cubes on top and pour the egg mixture evenly over the top.
  • Spoon the remaining apple mixture over the top. Allow everything to soak together overnight in the refrigerator.  Continue with the topping.

For the Topping

  • In a medium bowl combine oats, flour, brown sugar, cinnamon, nutmeg and salt. Add melted butter and stir until well combined.

To Bake

  • Remove french toast dish from refrigerator and allow to come to room temperature for about 30 minutes.
  • Preheat oven to 350°F. Crumble the topping over the top of the French toast and bake uncovered for 40-50 minutes or until the center is completely set.
  • Optional: Drizzle with caramel sauce then sprinkle with powdered sugar.
  • Serve warm with maple syrup and/or whipped cream.

Notes

This recipe can be doubled or halved based on needs.  If you select to double the recipe to completely fill the Pyrex Deep Dish as shown here, make sure to double all things except the streusel topping and use 10 cups of apples (about 8 apples).  You will also need to bake an additional 30-40 minutes because it is much thicker.
Remember to bring french toast casserole back to room temperature before baking if stored in refrigerator overnight.

Nutrition

Calories: 365kcal | Carbohydrates: 54g | Protein: 10g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 134mg | Sodium: 258mg | Potassium: 248mg | Fiber: 3g | Sugar: 24g | Vitamin A: 477IU | Vitamin C: 3mg | Calcium: 103mg | Iron: 2mg