Baked Caramel Apple Upside Down French Toast

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

A wonderful breakfast/brunch treat. Prepared the night before, just pop them into the oven the next morning for a delicious breakast. Preparation time does not include overnight refrigeration time.

Ingredients Nutrition


  1. Place brown sugar, corn syrup and butter into a large skillet over medium heat. Stir until melted and just starting to bubble. Stir in apples and cook for 5 minutes. Reduce heat to low and set aside.
  2. In a large bowl, whisk the eggs, milk vanilla and salt until well combined. Spray 4 large (2-Cup capacity) ramekins with nonstick cooking spray. Divide apple mixture evenly into ramekins then place 2 pieces of cinnamon bread over top, pressing gently. Pour egg mixture evenly over each ramekin. Cover and refrigerate overnight.
  3. Preheat oven to 350 degrees . Uncover each ramekin and bake in oven for 40-50 minutes or until toothpick comes out clean from center of each. Remove from oven and let cool for 10 minutes. Carefully place your serving plate on top of ramekin and flip over so that apples are now on top. Serve warm.
Most Helpful

I wasn't a fan of this recipe & neither were my guests. No one finished theirs. I made it for New Year's day breakfast at the request of a friend who wanted "fruity french toast." I used a bakery style cinnamon raisin bread, which is thicker than the loaf style. I'm just not big on the taste of store bought loaf bread. Maybe that's where I went wrong because this was super dry, even though the apples were in a thin liquid (like the previous reviewer stated). I didn't get a french toast vibe from it at all. I probably won't be keeping this recipe.

Candace Michelle 2 January 02, 2011

Made this for our dessert this afternoon and it was a hit. Served with vanilla ice cream. My ramekins are 1 cup capacity and I did get 6 full servings. These actually worked quite well, as a single slice of cinnamon bread, trimmed, fit perfectly. I may not have cooked the apples sufficiently to reduce enough of the apple juice to have a thicker syrup after baking - the syrup was a bit too thin this first try. Thank-you Sassy for this great recipe - good for breakfast or dessert - and it's quite attractive as well.

Kate57 April 19, 2009