Apple Dapple French Toast Cobbler

Total Time
Prep 30 mins
Cook 25 mins

Great tasting.

Ingredients Nutrition


  1. Cut the baguette into 1-inch slices and arrange slices in a 9" x 13" baking dish.
  2. In a mixing bowl, whisk together the eggs, milk, baking powder, and vanilla.
  3. Pour the egg mixture over the French bread slices, turning each to coat completely.
  4. Cover the dish with plastic wrap and let stand until all of the liquid is absorbed, about 15-20 minutes.
  5. Lightly grease another 9" x 13" baking dish.
  6. Place the sliced apples in a layer along the bottom of the pan.
  7. Sprinkle brown sugar, cinnamon and corn starch over the apples.
  8. Arrange the soaked bread slices over top and brush with melted butter.
  9. Sift top with powdered sugar or pour over maple syrup.
  10. Bake in a preheated 450 degree oven for 25 minutes, or until golden brown.
  11. To serve, lift toast onto plates and spoon hot apples over top.
  12. To top off, either sift powdered sugar or pour on hot maple syrup.


Most Helpful

I had this for dinner. I might try this again for breakfast instead. it was a little too sweet, but other than that it was tasty. the only problem i had was that i had to keep flipping the bread over because the ones on top were getting too crunchy and the ones on the bottom were not cooked.

Casie February 26, 2002

I made this for breakfast this morning. It turned out great! Next time I will turn the bread slices halfway through the cooking time. They were crisp on top and mushy on the bottom. It didn't take away from the taste at all, but I would just want them a little more evenly cooked. I also might add just a touch more cinnamon, but that is a personal preference. Walnuts would be a great addition also! Thanks for such a yummy and easy recipe!

Auvan August 02, 2007

This made a tasty day-after-New-Year's breakfast. Two teens and two adults enjoyed it. I agree that it was rather sweet, for my taste, and I think a nice pile of bacon along with it would be a great addition to the meal.

ReeLani January 05, 2005

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