Description
This Baked Apple Cider French Toast is a comforting, flavorful breakfast casserole featuring custard-soaked bread infused with apple cider, cinnamon, and warm spices. Topped with sautéed spiced apples and crunchy pecans, it’s baked to golden perfection and perfect for a cozy morning or brunch gathering.
Ingredients
Scale
French Toast Base
- 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
Apple Topping
- 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
- Salted caramel sauce
Instructions
- Prepare the Bread: Slice the bread into 1-inch-wide slices and let them sit uncovered for a few hours or up to 1 day to slightly dry out. This helps the bread absorb the custard without becoming too soggy.
- Grease Baking Dish: Lightly grease a 9×13-inch (3.5–4 quart) baking dish with butter or nonstick spray to prevent sticking during baking.
- Make Custard Mixture: In a medium bowl with a pour spout, whisk together the eggs, apple cider, whole milk, brown sugar, fresh orange zest, vanilla extract, cinnamon, and salt until well combined.
- Soak Bread: Dip each bread slice into the custard mixture, soaking both sides, then arrange the slices side by side in the prepared baking dish. Pour any remaining custard evenly over the top. Set aside.
- Cook Apple Topping: Melt the butter in a large skillet over medium heat. Add peeled and sliced apples, apple cider, brown sugar, cinnamon, allspice, nutmeg, and salt. Cook for about 8 minutes, stirring occasionally, until apples are slightly softened. Remove from heat and stir in pecan halves.
- Assemble Topping: Spoon the apple and pecan mixture evenly over the soaked bread slices. Pour any leftover sauce from the skillet over the entire dish.
- Chill: Cover the baking dish tightly and refrigerate for at least 3 hours or up to 1 day. This step allows the bread to soak up the custard mixture thoroughly for a custardy and tender result.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (177°C).
- Bake Uncovered: Remove the casserole from the refrigerator and bake uncovered for 20 minutes to start setting the custard and browning the top.
- Cover and Continue Baking: Cover the dish with aluminum foil and bake for an additional 25 to 35 minutes. The French toast casserole is done when the center looks set and there is no runny custard.
- Cool Slightly and Serve: Let the casserole cool for 5 minutes before serving. The casserole will deflate slightly as it cools. Dust with confectioners’ sugar and drizzle with maple syrup or salted caramel sauce as desired.
- Store Leftovers: Cover any leftovers tightly and store them in the refrigerator for up to 2 to 3 days for enjoyment later.
Notes
- To speed up the drying of bread if short on time, toast the slices lightly in the oven before soaking in custard.
- Using slightly stale or day-old bread helps prevent the casserole from becoming mushy.
- Feel free to swap pecans for walnuts or omit nuts for a nut-free version.
- This dish pairs wonderfully with fresh fruit or a dollop of whipped cream for extra indulgence.
- Maple syrup and salted caramel sauce add complementary sweetness and richness when served.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Keywords: Baked French Toast, Apple Cider French Toast, Breakfast Casserole, Autumn Breakfast, Holiday Breakfast
