Baked Apple French Toast

Total Time
Prep 10 mins
Cook 45 mins

This is something I make for a special breakfast when the whole family has time for a leisurely morning. You can refrigerate it overnight and pop it into the oven in the morning.

Ingredients Nutrition


  1. Preheat oven to 375 degrees F.
  2. Butter a 13x9 inch baking pan.
  3. In a skillet, melt butter with brown sugar.
  4. Add the apples and cook, stirring for 2 to 3 minutes.
  5. Transfer to the baking dish and let cool.
  6. Cut cream cheese into cubes and arrange evenly over the apples.
  7. Cut the slices of bread in half diagonally and layer over the apples to cover the whole dish.
  8. In a large mixing bowl, beat together eggs, milk, vanilla and cinnamon.
  9. Pour the egg mixture over the bread, making sure not to leave any dry spots.
  10. Bake for about 40 minutes, until golden and puffed.


Most Helpful

The flavors of this recipe are good and it is nice for your whole family to be able to eat french toast at once. The recipe is very fat rich and caloric though. Here are some tips for reducing it. Skip the cream cheese altogether (I did this by accident and it came out very well). Use egg beaters or 3 whole eggs and 6 whites. Cut the butter down to 1/3 cup.

Kathryn Kelly December 03, 2001

This was easy to make because you can make most of it before you go to bed but not convenient for a weekday morning because of the baking.

kaitm22 September 02, 2007

This is yet another supurb recipe by Mirj. I too however felt it was fat rich and i'm really lazy at times so I was looking to simplify an already simple recipe. First, I omitted all the butter from this recipe. I used Pam to spray the pan and used no butter in the sugar apple mixture. I sprinkled the brown sugar and most of the cinnamon into the bottom of the pan, I used fat free cream cheese. For the apples I used canned apple pie filling, scantly.... I tried not to use too much of the "filling" mainly just the apples. Canned apples worked well too. Remember if you use the pie filling it is sweetened and spiced. So you should cut down the sugar in the recipe accordingly. To solve the 'soggy' issue another cook had, I used french bread from the store bakery. I took the loaves and cut the bread very very thick 3-4 inches, after it had set out in over night (in slices is best). The thick bread sucked up the egg mixture very quickly and I almost could have used more... but it was just right. Thanks for the great recipe Mirj... from one lazy cook :)

ColoradoCookin' February 09, 2005

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