Baked Apple Cider French Toast
Total Time
8 hours (or longer if starting night before)
Prep Time
4 hours (includes bread sitting out)
Cook Time
50 minutes
Rating
4.9 out of 5 stars
(11)
Ingredients
serves 12
- 1 (12–14-ounce/340–400g) loaf French bread, sourdough bread, or challah
- 6 large eggs
- 1 cup (240ml) apple cider
- 1 cup (240ml) whole milk
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 teaspoon fresh orange zest
- 1 teaspoon pure vanilla extract
- Pinch cinnamon
- Pinch salt
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 4 medium apples, peeled and sliced into 1/4-inch slices (about 4 cups/500g)
- 1/4 cup (60ml) apple cider
- 1/3 cup (67g) packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 3/4 cup (90g) pecan halves
- For serving: confectioners’ sugar, maple syrup, and/or salted caramel sauce
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Preparation
Step 1
Slice the bread into 1-inch-wide slices. Let the sliced bread sit out uncovered for a few hours or up to 1 day. (If you don’t have enough time, see recipe Note below for a shortcut.)
Step 2
Grease a 9×13-inch baking dish (or any 3.5–4-quart baking dish), or spray with nonstick spray.
Step 3
In a medium bowl, whisk the eggs, apple cider, milk, brown sugar, orange zest, vanilla extract, cinnamon, and salt together until combined. Set aside.
Step 4
Dip each slice of bread in the egg custard mixture, soaking both sides. Place in the prepared baking dish, lining the slices up next to each other. Pour any remaining custard over the top. Set aside.
Step 5
Cook the apples: Melt the butter in a large skillet over medium heat. Add the apples, apple cider, brown sugar, cinnamon, allspice, nutmeg, and salt. Cook for 8 minutes, stirring occasionally, until apples have slightly softened. Remove from heat and stir in the pecans.
Step 6
Spoon the apple mixture over the top of the bread slices, and pour any remaining sauce from the skillet over the top of everything.
Step 7
Cover the casserole tightly and place in the refrigerator for at least 3 hours and up to 1 day. This gives the bread a chance to soak up the custard and is a key step in this recipe.
Step 8
Remove casserole from the refrigerator and preheat oven to 350°F (177°C).
Step 9
Bake casserole uncovered for 20 minutes, and then cover with aluminum foil and bake for an additional 25–35 minutes or until center appears set and is no longer runny. The total time this casserole takes is 45–55 minutes.
Step 10
Remove from the oven and cool for 5 minutes before serving. Casserole deflates slightly as it cools. Feel free to sift a dusting of confectioners’ sugar on top, and/or drizzle maple syrup or salted caramel sauce on entire casserole or on individual servings.
Step 11
Cover leftovers tightly and store in the refrigerator for up to 2–3 days.
Step 12
Save recipe for the next time?
Chef's notes
Make Ahead & Freezing Instructions:
Prepare the French toast casserole up to step 6 up to 1 day in advance before baking. Cover tightly and refrigerate until ready to bake. Remove the casserole from the refrigerator and let it sit at room temperature while your oven preheats. You can freeze leftover baked and cooled casserole for up to 3 months. Thaw in the refrigerator overnight, then reheat in the microwave, or cover and bake in a 300°F (149°C) oven until warm throughout, at least 20 minutes.
Special Tools:
Vegetable Peeler, 9×13-inch Baking Dish, Glass Mixing Bowl or Bowl with Pour Spout, Whisk, Sieve.
Bread:
Crusty, somewhat stale bread is best for French toast casseroles. If in a rush, lay the bread slices on baking sheets in a single layer and bake in a 300°F (149°C) oven for 10 minutes.
Apple Cider:
Ensure using apple cider the nonalcoholic drink, not apple cider vinegar. Apple juice can be used instead, but will lose some flavor.
Milk:
Whole milk is ideal; lower-fat or nondairy milks work in a pinch. Half-and-half works too. Heavy cream is too heavy for this casserole.
Nut Free:
Pecans can be omitted if desired.
