Description
This decadent Caramel Apple French Toast Casserole combines tender French bread soaked in a rich custard with sweet cinnamon-spiced apples coated in luscious caramel sauce. Baked until golden and bubbly, it’s an indulgent brunch or breakfast treat perfect for fall or holiday gatherings.
Ingredients
Units
Scale
Bread and Custard
- 1 loaf French bread, cut into bite-sized cubes
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
Apples and Caramel
- 3 apples, washed, cored, and chopped
- 2 cups caramel sauce (store-bought or homemade)
Instructions
- Prepare Baking Dish and Bread: Spray a 9×12-inch baking dish with cooking spray. Cut the French bread into bite-sized cubes and place half of them evenly in the bottom of the prepared dish.
- Make the Custard Mixture: In a large bowl, beat the eggs until blended. Add the whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and kosher salt. Whisk thoroughly until all ingredients are well combined and smooth.
- Coat Apples with Caramel: Place the chopped apples in a separate bowl and pour 1 cup of caramel sauce over them. Toss with a wooden spoon until all the apple pieces are evenly coated in caramel.
- Assemble First Layer: Pour half of the custard mixture evenly over the bread cubes in the baking dish. Spoon half of the caramel-coated apple mixture on top of the bread and custard layer.
- Assemble Second Layer: Spread the remaining bread cubes evenly over the first layer. Pour the remaining custard over the top and gently press the bread down to help it soak up the custard. Top with the remaining caramel apple mixture.
- Refrigerate to Soak: Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the bread to fully absorb the custard and caramel flavors.
- Preheat Oven & Bake: When ready, preheat your oven to 375°F (190°C). Remove the plastic wrap from the casserole and bake uncovered for 40 to 50 minutes, or until the top is golden brown and the custard is set.
- Cool and Serve: Let the casserole cool for about 5 minutes before serving. Serve warm with the remaining caramel sauce drizzled over the top for extra sweetness.
Notes
- For best results, prepare the casserole the night before to allow flavors to meld and the bread to soak thoroughly.
- Use firm apples like Granny Smith or Honeycrisp for a nice balance of tartness and sweetness.
- If you prefer a lighter dish, substitute half-and-half for heavy cream.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
- Homemade caramel sauce can be substituted for the store-bought to control sweetness and flavor.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of casserole)
- Calories: 450
- Sugar: 30g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 190mg
