Name: Baked Apple Cider French Toast Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 3 h 10 min
Cuisine: American
Ingredients: 1 (12–14-ounce/340–400g) loaf French bread, brioche, 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; Confectioners’ sugar; Maple syrup; Salted caramel sauce

Ingredients

1 (12–14-ounce/340–400g) loaf French bread, brioche, 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

Instructions

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 short on time, see recipe note below.)

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 with a pour spout, whisk together the eggs, apple cider, milk, brown sugar, orange zest, vanilla extract, cinnamon, and salt until combined. Set aside.

Step 4: Dip each bread slice in the egg custard, soaking both sides, then 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 butter in a large skillet over medium heat. Add apples, apple cider, brown sugar, cinnamon, allspice, nutmeg, and salt. Cook for 8 minutes, stirring occasionally, until apples soften slightly. Remove from heat and stir in pecans.

Step 6: Spoon the apple mixture over the bread slices and pour any remaining sauce from the skillet on top.

Step 7: Cover the casserole tightly and refrigerate for at least 3 hours or up to 1 day to let the bread soak up the custard.

Step 8: Remove from refrigerator and preheat oven to 350°F (177°C).

Step 9: Bake the casserole uncovered for 20 minutes. Then cover with foil and bake 25–35 minutes more, until the center is set and no longer runny, about 45–55 minutes total.

Step 10: Remove from oven and let cool 5 minutes before serving. Dust with confectioners’ sugar and drizzle with maple syrup or salted caramel sauce if desired.

Tips & Variations

Use day-old bread or let fresh bread sit out to dry slightly for better custard absorption.

Swap pecans for walnuts or almonds for a different nutty flavor.

For a shortcut, briefly toast the bread slices before soaking to save time.

Add a splash of bourbon or rum to the custard for an adult twist.

FAQs

Can I use a different type of bread?

Yes, brioche, challah, or French bread all work well because they absorb the custard nicely without falling apart.

Do I have to soak the bread in the refrigerator?

Soaking in the fridge for at least 3 hours helps the bread absorb the custard fully, giving the dish its rich, custardy texture. If short on time, soak at room temperature for about 1 hour, but the texture may be less uniform.