Description
This Apple Cinnamon French Toast Bake is a comforting and delightful breakfast casserole featuring layers of brioche bread and diced apples soaked in a rich cinnamon-spiced custard. Baked to golden perfection, it offers a warm, sweet start to your day, served optionally with powdered sugar and a drizzle of caramel or maple syrup.
Ingredients
Scale
Bread and Fruit
- 6 cups brioche bread, cubed
- 2 medium apples, peeled and diced
Custard Mixture
- 5 large eggs
- 1 1/4 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup brown sugar, packed
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Toppings and Finishing
- 3 tablespoons butter, melted
- Powdered sugar, for dusting (optional)
- Caramel sauce or maple syrup, for serving (optional)
Instructions
- Prepare the bread: Cube the brioche bread and allow it to dry out slightly; this helps the bread absorb the custard better during soaking.
- Prepare the apples: Peel and dice the apples into small, bite-sized chunks to distribute evenly within the bake.
- Make the custard mixture: In a large bowl, whisk together eggs, whole milk, heavy cream, brown sugar, granulated sugar, ground cinnamon, vanilla extract, and salt until well combined.
- Assemble the bake: Grease a 9×13-inch baking dish and layer half of the cubed bread evenly. Sprinkle half of the diced apples over the bread. Repeat with the remaining bread and apples to create two layers.
- Add the custard: Pour the custard mixture evenly over the layered bread and apples. Gently press down to ensure the bread soaks up the custard.
- Soak the bake: Let the assembled bake sit for 30 minutes at room temperature or cover and refrigerate overnight to maximize custard absorption.
- Preheat the oven and prepare for baking: Preheat your oven to 350°F (175°C). Drizzle the melted butter evenly over the top of the soaked mixture.
- Bake covered: Cover the dish with aluminum foil and bake for 30 minutes to cook the custard through.
- Bake uncovered: Remove the foil and continue baking for an additional 15–20 minutes until the top is golden brown and the custard is set.
- Cool and serve: Allow the bake to cool for about 10 minutes before dusting with powdered sugar. Serve warm with caramel sauce or maple syrup if desired.
Notes
- For best results, brioche bread should be slightly stale or dried out to absorb the custard thoroughly.
- Soaking the bake overnight enhances flavors and texture but 30 minutes at room temperature works well if short on time.
- Use tart apples like Granny Smith for a nice balance of sweetness and acidity.
- Powdered sugar and syrups are optional toppings but add a lovely sweetness and visual appeal.
- This dish can be prepared a day ahead and reheated gently before serving.
