Baked Apple French Toast

As seen on

once upon a chef

Total Time

1 Hour 10 Minutes

Prep Time

15 Minutes

Cook Time

55 Minutes

Rating

(101)

Ingredients

8 servings

One 1-lb challah or raisin challah
5 large eggs
1½ cups half & half
3 tablespoons maple syrup
2 tablespoons bourbon (optional; replace with apple cider or half-&-half if desired)
1 teaspoon vanilla extract
Heaping ¼ teaspoon salt
4 tablespoons unsalted butter
4 large Granny Smith apples, peeled and thinly sliced
¼ cup + 2 tablespoons packed dark brown sugar
6 tablespoons maple syrup
1 teaspoon ground cinnamon
Confectioners' sugar and/or maple syrup

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Preparation

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Step 1

Butter a 9 x 13-inch or 3-QT baking dish. Slice the bread into ¾-inch-thick slices.

Step 2

In a large bowl, whisk together the eggs, half & half, maple syrup, bourbon, vanilla, and salt.

Step 3

Dip each slice of challah into the custard mixture for about 5 seconds, then arrange in an overlapping pattern in the prepared baking dish. Be sure the entire bottom of the dish is covered with the bread. Pour any remaining custard over the bread. Set aside.

Step 4

In a large sauté pan, melt the butter over medium-high heat. Add the apples, brown sugar, maple syrup, and cinnamon. Cook, stirring frequently, until the apples are softened and the sugar-syrup is thickened, about 8 minutes. Spoon the apples and sugar-syrup evenly over the bread, making sure not to leave any of the syrup behind. If not baking immediately, cover the dish with plastic wrap and refrigerate overnight. Otherwise, proceed with the recipe.

Step 5

Preheat the oven to 350°F and set an oven rack in the middle position.

Step 6

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking until puffed and golden, about 20 minutes more. Remove from the oven and, using a fine sieve, dust with the confectioners' sugar. Serve with maple syrup.

Chef’s notes

A lovely mash-up of French toast and apple pie, this prep-ahead baked apple French toast has all the makings of a special holiday breakfast casserole—the kind that becomes a beloved family tradition. You can prepare it the night before, let it chill in the fridge overnight, and pop it in the oven when you’re ready to eat. I like to add a splash of bourbon to the custard mixture for extra depth, but feel free to substitute apple cider or more half & half if you prefer. Serve it with a sprinkle of confectioners’ sugar, a drizzle of maple syrup, and crispy bacon on the side.

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Skill Level

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Baked Apple French Toast

Ingredients

Preparation

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Chef’s notes

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