Enjoy this lighter Apple French Toast Casserole for your next holiday brunch. A less rich, dairy-free breakfast bake you can make ahead or bake now!
There was a time when pancakes ruled my weekends, but once I discovered homemade French toast, I never looked back. This Apple Cinnamon French Toast Casserole is lighter, comforting, and perfect for chilly autumn or holiday mornings.
Inspired by my mum’s challah French toast, this version layers tender, lightly spiced apples under slices of day-old bread, so when you flip it after baking the caramelized apples end up as the glossy, gooey topping. It’s easy to make for a crowd and impressive to serve.
Instead of cooking every slice on the stovetop, this casserole bakes in the oven, which saves time and gives you a uniform, custardy interior. Let it rest after baking so it sets properly—this step makes flipping easier and keeps the texture just right.
Choose a sturdy, slightly stale loaf—sourdough, French, brioche, challah, or ciabatta all work well. The drier the bread, the better it will soak up the custard without falling apart. For a gluten-free version, substitute your favorite gluten-free loaf.
This casserole is a bit more nutritious than many traditional recipes because it uses unsweetened vanilla almond milk and pure maple syrup in moderation. The cooked apples, cinnamon, and a touch of almond extract give it a warm, irresistible aroma and depth of flavor—use a good-quality pure almond extract for best results.
Eggs add richness and protein to the custard. They also contribute important nutrients like vitamin D and choline. Keep the yolks to preserve the full flavor and nutrition of the dish.
You can assemble and bake this casserole immediately, or prepare it the night before and bake in the morning—either approach works well. It makes a cozy, celebratory breakfast for holidays like Christmas morning or any relaxed weekend brunch.
With the holidays near, this Apple Cinnamon French Toast Casserole is a simple, satisfying recipe to enjoy with family and friends. Happy brunching!
Apple Cinnamon French Toast Casserole Recipe
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5 from 3 reviews
Author: Alexis Joseph
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Yield: 4-6 1x
Category: Breakfast
Method: Oven
Cuisine: American
Diet: Vegetarian
Description
Enjoy this lighter Apple Cinnamon French Toast Casserole for your next holiday brunch. A less rich, dairy-free breakfast bake you can make ahead or bake now!
Ingredients
Units
Scale
- ¼ cup butter or coconut oil
- 6 tbsp pure maple syrup, divided
- 2 tsp cinnamon, divided
- 5 Granny Smith apples, sliced thinly
- 5 large eggs
- 1 ¼ cups unsweetened vanilla almond milk (or milk of choice)
- 2 tsp pure vanilla extract
- 1 tsp almond extract
- 8 slices day-old French, sourdough, or challah bread (1 lb loaf)
- Pomegranate arils, for garnish
Instructions
- Preheat oven to 375°F (190°C). Spray a large baking dish (11×17 inches works well) with cooking spray.
- In a large skillet over medium-low heat, melt the butter or coconut oil with 4 tablespoons maple syrup and 1 teaspoon cinnamon. Add the sliced apples, stir to coat, reduce to a simmer, cover, and cook for about 10 minutes until the apples are tender. Transfer the apple mixture to the prepared baking dish.
- In a medium bowl, whisk the eggs until slightly foamy. Add the almond milk, the remaining 2 tablespoons maple syrup, vanilla extract, almond extract, and the remaining 1 teaspoon cinnamon. Whisk until smooth.
- Dip each slice of bread briefly in the egg mixture, then arrange the slices in two overlapping rows over the apples. Break pieces if needed to fit. Pour any remaining custard over the bread and press the slices gently so they absorb the liquid.
- Bake for about 35 minutes, until set and golden. For convenience, you can cover and refrigerate the assembled casserole overnight; remove from the fridge while the oven preheats and then bake. Let the casserole rest for 10 minutes after baking.
- When rested, place a serving platter on top of the dish and carefully invert so the apples become the topping. Sprinkle with pomegranate arils for color. To serve single portions, lift pieces out with a spatula and flip onto plates. Serve with whipped cream if desired.