This Apple French Toast Bake is an easy recipe for cozy fall breakfasts and brunches. Prep it the night before for a stress-free morning!
I’m so happy it’s fall, because nobody is stopping me from making allll the cozy food.
And since I pretty much LOVE breakfast and think it should be fair game to eat breakfast and brunch dishes for all meals in a day, I have decided to turn this into a breakfast blog.
I’m kidding. Sort of.
This is officially an all-breakfast slash brunch week here on Savory Nothings. I’m not even a little bit sorry about it 😉
Apple French Toast Bake
This Apple French Toast Casserole is such an easy, cozy fall breakfast.
It’s kind of the A/W equivalent to my Berries and Cream French Toast Bake, which has been one of my favorites all throughout spring and summer.
Now I’m ready to change gears – we just had the last few raspberries from the garden AND started our apple harvest – two surefire signs it’s OK to move to all things autumn now.
I love French Toast Bakes for a multitude of reasons (uhm, hello delicious!), but mostly I love them because they can be made the night before.
So if you have busy mornings because your kids are little, and maybe, JUST maybe, you want to have a Saturday morning (or even a Christmas morning!) without all the scrambling to get everybody fed, this is your recipe.
Or maybe you want to make Sunday morning a little more special, but really don’t have any time to whip up something elaborate before church. Again, this is your recipe.
Maybe your friend just had a baby, and everybody knows breakfast is THE hardest meal of the day when you’re in a difficult season. So, here you go. This French toast bake is your recipe.
My best tips to make a yummy Apple French Toast Casserole:
- Try to make it ahead. I know, not always possible. And you CAN bake it after just 10 minutes of soaking. I will say though, the longer you can let it sit in the fridge before baking (up to overnight), the fluffier it gets.
- Don’t have French bread? No problem. Just use any bread you like. I usually make this with homemade wholegrain rye bread, which is super healthy and not exactly soft – and even that works like a charm after an overnight soak.
- Use a dish that’s large enough. A roomy, deep-dish 7×11 casserole dish is perfect for a thick and moist french toast casserole. Go for a slightly larger dish if you’re the kind of person who prefers the crispy bits on top.
And while this concludes this accidental breakfast week here on Savory Nothings, don’t worry… I have lots more breakfast and brunch stuffed planned for the fall and winter months 😉
Get the printable recipe here:
- 4 large eggs
- 2 cups milk
- 1/2 cup applesauce
- 1/2 teaspoon ground cinnamon
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- Pinch of salt
- 1 pound cubed bread (can use wholemeal or white, day old is best)
- 2 cups chopped apple
- 8 ounces low fat cottage cheese, blended until smooth (can also use full fat, but I've never even seen that at my store?)
- 1/4 cup rolled oats, 2 tablespoons flour, 2 tablespoons chopped pecans, 2 tablespoons brown sugar (or maple syrup) and 1.5 tablespoons butter all mixed together (optional for a pretty topping)
- Make the milk mix: Place the eggs, milk, applesauce, cinnamon, maple syrup, vanilla and salt in a large measuring jug and whisk until smooth.
- Layer the casserole: To a lightly greased deep dish 7x11 baking dish (9x13 would work, too, it's just a little flatter and more crispy), add half of the cubed bread. Pour over 1/3 of the milk mixture. Top with the 2 cups chopped apple and then dot with the blended cottage cheese. Add the remaining bread and pour over the remaining milk mixture, making sure all the bread pieces are soaked.
- Chill the casserole: Cover the casserole dish and chill the casserole in the fridge for at least 30 minutes, preferably overnight.
- Bake the casserole: Once you're ready to bake, preheat the oven to 350°F. Remove the bake from the fridge and uncover. Sprinkle with topping, if you like. Bake for 35-45 minutes, until the top is golden and the bake has set.
- Serve: Allow to rest for 5 minutes before dishing out portions. Serve with fresh apple, maple syrup and chopped pecans.
Although savorynothings.com tries to provide accurate nutritional information, these figures should be considered estimates. Factors like brands, product types, natural fluctuations in fresh produce, ingredient swaps and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will savorynothings.com be responsible for any loss or damage resulting for your reliance on nutritional information.
Nutrition Information:Yield: 6 Serving Size: 1/6 of recipe
Amount Per Serving: Calories: 377 Total Fat: 7.4g Saturated Fat: 2.9g Cholesterol: 134mg Sodium: 646mg Carbohydrates: 58.3g Fiber: 7.1g Sugar: 23.9g Protein: 20.2g