Apple Cinnamon French Toast Casserole
This Apple Cinnamon French Toast Casserole is a warm, custardy breakfast bake layered with tender Granny Smith apples and finished with a buttery cinnamon streusel topping. Made with thick Texas toast soaked in a rich spiced egg custard, it bakes up perfectly golden and smells absolutely incredible straight from the oven. It's easy enough for a weekday and special enough for Easter brunch or any holiday morning — and you can assemble it the night before for a completely stress-free start to the day.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Whisk
- Sharp knife
- Cutting board
- Peeler For peeling the apples
- Measuring cups and spoons
- Pastry cutter or fork For making the streusel topping
- Small bowl For mixing the streusel
- Plastic wrap or aluminum foil For overnight prep or covering during baking
- Oven thermometer (optional) For accurate baking temperature
Ingredients
- 1 loaf thick-sliced Texas toast bread about 16–18 slices; brioche or challah may be substituted
- 3 medium Granny Smith apples peeled, cored, and thinly sliced (about 1/8 to 1/4 inch thick); Honeycrisp or Fuji may be substituted
- 6 large eggs
- 1 1/2 cups whole milk 360ml
- 1/2 cup heavy cream 120ml
- 1/4 cup brown sugar 50g, packed; light or dark both work
- 1 tsp cinnamon ground
- 1/4 tsp nutmeg ground
- 1 tsp vanilla extract pure vanilla extract recommended
For the Streusel Topping
- 4 tbsp cold unsalted butter 57g, cut into small cubes; must be cold for proper crumble texture
- 1/4 cup all-purpose flour 30g
- 1/4 cup brown sugar 50g, packed
- 1 tsp cinnamon ground
For Serving (Optional)
- maple syrup for drizzling
- powdered sugar for dusting
- whipped cream for serving
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with butter or non-stick cooking spray, coating the sides and bottom.
- Cut each slice of Texas toast into roughly 1-inch cubes and spread them evenly across the bottom of the prepared baking dish. Day-old or slightly stale bread works best for absorbing the custard.
- Peel, core, and thinly slice all 3 Granny Smith apples, then scatter the slices evenly over the bread cubes in a single layer.
- In a large mixing bowl, whisk together the 6 eggs, whole milk, heavy cream, brown sugar, cinnamon, nutmeg, and vanilla extract until the sugar is fully dissolved and the mixture is uniform.
- Pour the custard evenly over the bread and apple layer, then press the bread cubes gently down with a spatula so they absorb the liquid. Let sit for at least 10 minutes, or cover and refrigerate overnight for best results.
- In a small bowl, combine the flour, brown sugar, and cinnamon, then work in the cold cubed butter using a pastry cutter or two forks until the mixture forms coarse, pea-sized crumbles.
- Sprinkle the streusel evenly over the top of the casserole, then bake uncovered at 350°F for 45 to 55 minutes, until the top is golden brown and the center no longer jiggles.
- Remove from the oven and let the casserole rest for 10 minutes before scooping into portions. Serve warm with maple syrup, powdered sugar, or whipped cream as desired.
Notes
- Make it ahead: Assemble the casserole the night before, cover tightly with plastic wrap, and refrigerate. Remove from the fridge 20–30 minutes before baking.
- Best bread choice: Thick Texas toast, brioche, or challah work best. Thin sandwich bread absorbs too much liquid and turns mushy.
- Cold butter for streusel: Always use cold butter when making the streusel. If it warms up while mixing, pop the bowl in the freezer for 5 minutes before continuing.
- Apple substitutes: Granny Smith is recommended for its tartness and structure, but Honeycrisp, Fuji, or Pink Lady apples also work well for a sweeter flavor.
- Check doneness: Insert a knife into the center of the casserole — it should come out with moist custard, not liquid. If the top browns too fast before the center sets, tent loosely with foil.
- Storage: Cover and refrigerate leftovers for up to 4 days. Reheat in a 325°F oven covered with foil for 15–20 minutes, or microwave individual portions on medium power.
- Freezing: Cool completely, cut into portions, wrap individually, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Add-ins: Stir raisins, dried cranberries, or chopped pecans into the apple layer for extra texture and flavor.
- Richer variation: Drop small spoonfuls of softened cream cheese over the bread layer before adding the apples for a creamy, cheesecake-like interior.
- Serving tip: A generous drizzle of pure maple syrup or a dusting of powdered sugar right before serving makes this casserole look and taste even more special.
Nutrition
Serving: 1ServingCalories: 380kcalCarbohydrates: 45gProtein: 10gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 165mgSodium: 310mgPotassium: 220mgFiber: 2gSugar: 20gVitamin A: 12IUVitamin C: 4mgCalcium: 13mgIron: 11mg
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