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Baked apple cinnamon french toast casserole with warm maple syrup and pecan streusel
Lily Coleman

Baked Apple Cinnamon French Toast Casserole

Fluffy cubes of artisan brioche bread soaked in a rich vanilla-cinnamon custard, layered with tender spiced Honeycrisp apples, and baked with a crunchy brown sugar pecan streusel topping. An easy make-ahead breakfast casserole that fills your home with the coziest autumn aromas.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American, Autumn Seasonal, Comfort Food
Calories: 390
Ingredients Method Nutrition

Ingredients
  

Brioche Bread & Spiced Apple Layer
  • 16 oz brioche bread day-old, cut into 1-inch cubes
  • 3 large Honeycrisp apples peeled and sliced
  • 2 tbsp unsalted butter for sautéing apples
  • 2 tbsp dark brown sugar for caramelizing apples
  • 1 tsp ground cinnamon for apples
Rich Cinnamon Vanilla Custard
  • 8 large eggs room temperature
  • 1.5 cups whole milk full fat for rich body
  • 1/2 cup heavy cream adds velvety texture
  • 1/3 cup pure maple syrup natural sweetener
  • 1 tbsp pure vanilla extract warm floral aroma
  • 1.5 tsp cinnamon & nutmeg warm baking spices
  • 1/4 tsp fine sea salt balances sweetness
Crispy Pecan Streusel Topping
  • 1/2 cup all-purpose flour for streusel crumb
  • 1/2 cup dark brown sugar packed
  • 1 tsp ground cinnamon for streusel
  • 4 tbsp cold unsalted butter cut into pea-sized bits
  • 1/2 cup chopped pecans toasted nutty crunch

Method
 

  1. Prep & Butter the Dish: Grease a 9x13-inch ceramic baking dish generously with 1 tablespoon softened butter. Spread half of the cubed brioche bread across the bottom of the dish.
  2. Sauté the Spiced Apples: Melt 2 tablespoons butter in a skillet over medium heat. Add sliced apples, 2 tablespoons brown sugar, and 1 teaspoon cinnamon. Sauté for 5 to 6 minutes until tender and caramelized. Scatter the warm spiced apples evenly over the bottom layer of brioche, then cover with the remaining brioche cubes.
  3. Whisk the Custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, maple syrup, vanilla extract, cinnamon, nutmeg, and sea salt until completely smooth and emulsified.
  4. Soak the Bread: Pour the custard slowly and evenly over the bread cubes, pressing gently with a spatula so every piece absorbs the liquid. Cover with foil and refrigerate for at least 30 minutes (or overnight for effortless morning baking).
  5. Make Pecan Streusel: In a medium bowl, combine flour, brown sugar, cinnamon, and chopped pecans. Cut in cold cubed butter with a fork or pastry cutter until crumbly with pea-sized clumps. Sprinkle streusel evenly over the top of the soaked casserole.
  6. Bake & Serve: Preheat oven to 350°F (175°C). Bake covered with foil for 25 minutes. Remove foil and bake uncovered for an additional 20 to 22 minutes until the top is golden-brown, puffed, and a knife inserted into the center comes out clean. Rest 10 minutes, dust with powdered sugar, drizzle with warm maple syrup, and serve warm.

Nutrition

Calories: 390kcalCarbohydrates: 48gProtein: 9gFat: 18gSaturated Fat: 9gCholesterol: 165mgSodium: 340mgPotassium: 220mgFiber: 3gSugar: 24gVitamin A: 540IUVitamin C: 4mgCalcium: 120mgIron: 2.2mg

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