This Apple Cinnamon French Toast Casserole features tender apple slices folded into cubed bread, soaked in a rich egg custard and finished with a buttery cinnamon streusel. It bakes up golden and comforting—perfect for a special breakfast or brunch.
Assemble the casserole the night before so the bread soaks up the custard and the flavors develop overnight. When baked the next morning, the texture is custardy in the center with a crisp, sweet topping—this one will become a family favorite.
- What Kind of Bread?
- Which Apples are Best?
- Recipe
Ingredients
Most of these ingredients are pantry staples. The full ingredient list below yields a 9 x 13″ casserole that serves about 10.
- Bread (day-old, cubed)
- Milk
- Eggs
- Apples
- Brown sugar
- All-purpose flour
- Butter (unsalted)
- Cinnamon
- Granulated sugar
- Vanilla extract
- Cooking spray
What Kind of Bread to Use?
Use slightly stale or day-old bread so it absorbs the custard without becoming too mushy. You’ll need about 12 ounces of bread, which measures roughly 5 cups when cut into bite-sized cubes. French bread, a baguette, or a basic white sandwich loaf all work well. Cinnamon bread adds extra flavor, and even bread with raisins can be used if you enjoy the contrast.
Are Some Apples Better Than Others?
Pick apples you like to eat raw—Gala and Fuji are excellent choices because they hold their shape and cook through quickly. I leave the peel on and slice the apples thinly so you see the red skin in the finished dish, but you can peel and cube them if you prefer. Thin slices or small cubes will integrate evenly with the bread cubes.
What’s the Difference Between French Toast Casserole and Bread Pudding?
The terms are often used interchangeably. Both combine bread with an egg-milk custard and bake until set. French toast casserole is a trendy name for this style of baked custard with bread; sometimes recipes labeled bread pudding lean sweeter, while French toast casseroles may emphasize the custard and breakfast flavors. Either way, both are delicious—especially when apples and cinnamon are involved.
How to Serve
This casserole is rich and satisfying on its own, but you can serve it with real maple syrup, a dusting of powdered sugar, or a dollop of yogurt or whipped cream. Warm it slightly before serving if reheating leftovers. It’s ideal for a lazy weekend breakfast, holiday brunch, or any time you want a comforting baked breakfast.
Recipe
Apple Cinnamon French Toast Casserole
Prep Time: 15 minutes | Cook Time: 45–55 minutes | Refrigerate: Overnight (about 8 hours) | Total Time: ~9 hours
Servings: 10 | Calories: 333 kcal per serving
Author: Christian Guzman
Equipment
- 9 x 13″ baking dish (about 2 to 2½ quart)
Ingredients
- 12 ounces white bread, day-old, cut into bite-sized cubes (about 5 cups)
- 3 medium apples, cored and thinly sliced (or peeled and cubed if preferred)
- 1 teaspoon cinnamon (for apples)
- 1/3 cup granulated sugar
- 2 1/2 cups milk
- 6 large eggs
- 1 teaspoon vanilla extract
- Cooking spray
Topping (streusel)
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter, softened
Instructions
- Plan ahead: this casserole is refrigerated overnight, so allow at least 2 hours and preferably 8–12 hours for soaking.
- Cut the bread into bite-sized cubes and place them in a large mixing bowl.
- Core the apples and thinly slice them (or peel and cube if you prefer). Place the apples in a medium bowl.
- Toss the apples with 1 teaspoon cinnamon and the granulated sugar until evenly coated.
- Add the apple mixture to the bread cubes and toss gently to combine.
- Spray a 9 x 13″ baking dish with cooking spray and transfer the bread-apple mixture, spreading it evenly.
- In the now-empty medium bowl, whisk together the milk, eggs, and vanilla until well combined. Pour the custard evenly over the bread and apples.
- Cover the dish with foil or plastic wrap and refrigerate overnight, or for at least 2 hours and up to 12 hours.
- The next morning, remove the casserole from the fridge and preheat the oven to 350°F (175°C).
- Make the streusel topping: combine brown sugar, cinnamon, flour, salt, and softened butter. Use a pastry cutter, fork, or your fingers to work the butter into the dry ingredients until the mixture is crumbly.
- Sprinkle the streusel over the top of the soaked casserole. You may not need every bit—use enough to cover lightly.
- Bake uncovered for 45–55 minutes, until the center is set and a toothpick inserted into the middle comes out clean.
Notes
- Serve warm with maple syrup and a dusting of powdered sugar if desired.
- Leftovers: store in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave.
- For best measuring accuracy with dry ingredients, use a kitchen scale when possible. If you don’t have a scale, stir the flour lightly and use the spoon-and-level method to avoid packing too much flour into the measuring cup.
Nutrition Facts (per serving)
Percent Daily Values are estimates and may vary by brand and ingredient. If you have specific dietary needs, calculate nutrition based on the exact products you use. The recipe is provided for informational purposes.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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