Introduction

Oh, how I love a good brunch! There’s something so comforting and nostalgic about waking up on a weekend morning, knowing a delicious breakfast is waiting. And if you’re anything like me, you probably crave dishes that feel special but don’t require hours in the kitchen. That’s where this Baked Apple French Toast comes in! It’s the kind of recipe that fills your home with the most amazing aroma and tastes like pure happiness. Forget standing over a hot griddle; this is a “mix, pour, and bake” kind of magic that makes everyone think you’re a culinary wizard.

Why You’ll Love This Recipe

Fast: Seriously, the prep time is minimal. You can have it in the oven in under 30 minutes!
Easy: No fancy techniques needed here. Just a few simple steps, and you’re golden.
Giftable: If you make it in advance and store it properly, it’s a fantastic potluck or housewarming contribution.
Crowd-pleasing: From picky eaters to gourmet foodies, everyone raves about this comforting dish.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need:

For the French Toast:
1 loaf (about 1 lb) challah or raisin challah bread: Challah is my go-to because it’s slightly sweet and has a wonderful texture that soaks up the custard beautifully. Raisin challah adds little pockets of extra sweetness!
5 large eggs: The base of our creamy custard.
1½ cups half & half: This gives us that perfectly rich and luscious texture. You can use milk if you prefer, but half & half is divine.
3 tablespoons maple syrup: For a touch of sweetness in the custard.
2 tablespoons bourbon (optional, but highly recommended!): Don’t worry, the alcohol bakes off, leaving behind a wonderful depth of flavor. If you’re not a fan or don’t have it, just skip it!
1 teaspoon vanilla extract: The classic flavor enhancer that makes everything taste better.
¼ teaspoon salt: Just a pinch to balance out the sweetness.
For the Apple Topping:
4 tablespoons unsalted butter: The foundation for our cozy apple topping.
4 large Granny Smith apples, peeled and thinly sliced: Granny Smiths are tart and hold their shape well, offering a lovely contrast to the sweet elements.
¼ cup + 2 tablespoons packed dark brown sugar: For that classic caramel-like sweetness.
6 tablespoons maple syrup: To really amp up that apple-cinnamon goodness.
1 teaspoon ground cinnamon: The quintessential fall spice that makes everything smell like home.
For Serving:
Confectioners’ sugar and/or maple syrup: The perfect finishing touches!

How to Make It

Let’s get cooking! It’s easier than you think.

Preheat and Prep: First things first, preheat your oven to 350°F (175°C). Then, grab a 9×13 inch baking dish and give it a good grease. This will prevent anything from sticking and make serving a breeze.
Slice the Bread: Take your loaf of challah and slice it into nice, sturdy 1-inch thick pieces. You want them thick enough to soak up all the goodness without falling apart.
Whip Up the Custard: In a large bowl (big enough to comfortably whisk!), combine the eggs, half & half, maple syrup, bourbon (if you’re using it – I always do!), vanilla extract, and that little pinch of salt. Whisk everything together until it’s well combined and looks smooth and creamy.
Arrange the Bread: Now, arrange your challah slices in a single layer in your prepared baking dish. Try not to overlap them too much so each piece gets nicely coated.
Let it Soak: Pour that glorious egg mixture evenly over the bread. Now, here’s the secret to perfect French toast: let it soak! Give it at least 15 minutes, but up to 30 minutes is even better for maximum flavor. If you have time, flip the bread halfway through soaking to ensure both sides are thoroughly saturated.
Make the Apple Topping: While your bread is getting cozy in the custard, let’s whip up that irresistible apple topping. In a large skillet, melt the butter over medium heat.
Cook the Apples: Add your thinly sliced Granny Smith apples to the melted butter. Cook them for about 5-7 minutes, or until they just start to soften. We don’t want them mushy, just tender.
Sweeten it Up: Stir in the packed dark brown sugar, the extra maple syrup, and the ground cinnamon. Keep cooking for another 5-7 minutes, stirring occasionally, until the apples are perfectly tender and the sauce has thickened into a lovely, syrupy glaze. It smells heavenly at this stage!
Top it Off: Spoon that warm, spiced apple mixture evenly over the soaked challah in your baking dish. Distribute it so every bite gets a taste of apple-y goodness.
Bake to Perfection: Pop the dish into your preheated oven and bake for 30-40 minutes. You’re looking for the French toast to be beautifully golden brown and puffed up. It will be bubbly around the edges, and the apples will be glistening.
Rest and Serve: Let the baked French toast stand for a few minutes after it comes out of the oven. This helps it set up. Then, get ready for the oohs and aahs as you dust it with a bit of confectioners’ sugar and drizzle with extra maple syrup. Pure bliss!

Substitutions & Additions

This recipe is wonderfully adaptable! Here are a few ideas:

Bread: Brioche or even a sturdy white bread can work in a pinch, though challah is ideal.
Dairy: If you don’t have half & half, whole milk or even a mix of milk and heavy cream can be used.
Booze-Free: If you prefer to skip the bourbon, simply omit it. You could also add a tiny splash of apple cider or a bit more vanilla extract to the custard for extra flavor.
Spices: Feel free to add a pinch of nutmeg or ginger to the apple topping along with the cinnamon for an extra layer of warmth.
Nuts: A handful of chopped pecans or walnuts sprinkled over the apples before baking adds a lovely crunch.
Berries: For a pop of color and tartness, toss some fresh or frozen cranberries into the apple mixture before baking.

Tips for Success

A few little tricks to make sure your Baked Apple French Toast is absolutely perfect every time:

Use Stale Bread: Day-old challah is actually better for French toast because it’s a little drier and will soak up the custard more effectively without becoming mushy.
Don’t Over-Soak: While soaking is important, letting it sit for too long can turn the bread into mush. Stick to the 15-30 minute window.
Uniform Slices: Try to cut your bread slices as uniformly as possible. This ensures even cooking and soaking.
Prep Ahead: You can assemble the entire dish (bread, custard, and apples) the night before! Cover it tightly with plastic wrap and refrigerate. In the morning, just uncover and bake. You might need to add a few extra minutes to the baking time since it will be cold.
Don’t Crowd the Skillet: When cooking the apples, make sure you’re not overcrowding your skillet. Cook them in batches if necessary so they sauté nicely rather than steam.

How to Store It

Leftovers are a good problem to have! Once cooled, you can store any leftover Baked Apple French Toast in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or toaster oven for a quick and delicious breakfast or snack. It’s also delicious served cold!

FAQs

Got questions? I’ve got answers!

Q: Can I make this gluten-free?

A: Yes! You can substitute a gluten-free challah or a hearty gluten-free bread. Just be sure it’s dense enough to hold its shape during soaking and baking.

Q: Can I use different types of apples?

A: Absolutely! While Granny Smith provides a lovely tartness, you can also use Honeycrisp, Fuji, or Gala apples. You might adjust the sugar slightly depending on the sweetness of the apples you choose.

Q: Is the bourbon really necessary?

A: It’s optional but highly recommended for an extra layer of warmth and complexity! The alcohol bakes off, leaving behind a subtle, delicious flavor. If you omit it, the recipe is still fantastic.

Q: Can I make the apple topping ahead of time?

A: Yes, you can prepare the apple topping a day in advance. Store it in an airtight container in the refrigerator and gently reheat it on the stovetop or in the microwave before spooning it over the French toast.

Baked Apple French Toast

A comforting and nostalgic baked French toast dish with a spiced apple topping, perfect for brunch or any special occasion. It's easy to make and can be prepped ahead of time.

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Prep Time 25

Cook Time 40

Servings 8

Equipment

9x13 inch baking dish For assembling and baking the French toast.
Large bowl For whisking the custard ingredients.
Large skillet For cooking the apple topping.

Ingredients

For the French Toast

1 loaf (about 1 lb) challah or raisin challah bread Sliced into 1-inch thick pieces.
5 large eggs
1.5 cups half & half Or whole milk.
3 tablespoons maple syrup
2 tablespoons bourbon Optional.
1 teaspoon vanilla extract
0.25 teaspoon salt

For the Apple Topping

4 tablespoons unsalted butter
4 large Granny Smith apples Peeled and thinly sliced.
0.33 cup packed dark brown sugar 2 tablespoons is 1/4 cup + 2 tablespoons
6 tablespoons maple syrup
1 teaspoon ground cinnamon

For Serving

confectioners' sugar Optional.
maple syrup Optional.

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Slice the challah bread into 1-inch thick pieces.
1 loaf (about 1 lb) challah or raisin challah bread
In a large bowl, whisk together eggs, half & half, maple syrup, bourbon (if using), vanilla extract, and salt until smooth.
1 loaf (about 1 lb) challah or raisin challah bread
Arrange the bread slices in a single layer in the prepared baking dish.
1 loaf (about 1 lb) challah or raisin challah bread
Pour the egg mixture evenly over the bread. Let it soak for at least 15 minutes, up to 30 minutes, flipping halfway if possible.
1 loaf (about 1 lb) challah or raisin challah bread
While the bread soaks, melt butter in a large skillet over medium heat.
1 loaf (about 1 lb) challah or raisin challah bread
Add sliced apples to the skillet and cook for 5-7 minutes until they just start to soften.
1 loaf (about 1 lb) challah or raisin challah bread
Stir in brown sugar, maple syrup, and cinnamon. Cook for another 5-7 minutes, stirring occasionally, until apples are tender and sauce has thickened.
1 loaf (about 1 lb) challah or raisin challah bread
Spoon the apple mixture evenly over the soaked bread in the baking dish.
1 loaf (about 1 lb) challah or raisin challah bread
Bake for 30-40 minutes, until golden brown and puffed up.
Let stand for a few minutes before serving. Dust with confectioners' sugar and drizzle with maple syrup, if desired.
1 loaf (about 1 lb) challah or raisin challah bread

Notes

For best results, use day-old challah bread as it absorbs the custard better without becoming mushy. The dish can be assembled the night before and refrigerated, adding a few minutes to the baking time.