Next-Day Baked Cinnamon-Apple French Toast

"We made this for Christmas morning this year (2009). My mother found the recipe in her local paper -- The Daily Breeze in Redondo Beach, CA. When I made it, I added in not just the apples, but all the liquid -- as a result the dish was more like bread pudding than french toast ... it was still great, and I'd make it that way again. But if you'd like a drier texture, don't add the apple liquid. I also swapped out the cinnamon and nutmeg for two teaspoons of Recipe #45672 ."
photo by a user photo by a user
Ready In:
1hr 30mins


  • 12 cup light brown sugar, packed
  • 1 12 teaspoons cinnamon, ground
  • 12 teaspoon nutmeg, ground
  • 8 slices white bread (use Texas toast, that REALLY thick white bread)
  • 8 eggs
  • 12 cup granulated sugar
  • 3 12 cups milk (original recipe calls for whole milk, I used 2%)
  • 1 tablespoon vanilla (use the very best! Use Penzey's!)
  • 6 apples (used a variety ( Jonagold, McIntosh, your favorites)
  • 2 tablespoons unsalted butter (plus more to grease pan)


  • Peel, core and cut apples into 1/4" thick slices. Heat butter in a saute pan until foamy; add apples and cook until tender (about 10 minutes).
  • Turn off heat and stir in brown sugar, cinnamon and nutmeg. Set aside.
  • Toast bread. Cut slices in half on the diagonal, making triangles.
  • Butter a 13x9 baking dish and arrange bread triangles in 2 rows, overlapping. (There was no photo for this, and I couldn't figure out the best way to do it -- I ended up with an arrangement that looked like two Flying Geese quilt borders, going opposite directions.).
  • Beat eggs in a medium bowl; add sugar, milk and vanilla and beat well. Pour custard mixture over bread. Spoon apples over top. Cover and refrigerate over night.
  • The next morning, heat oven to 350. Uncover baking dish and bake 60 minutes, until custard is set and doesn't shimmy when you tap it.
  • Let dish rest for 10 minutes when you take it out of oven. The original recipe says to serve in squares -- hah! Serve by spoonful; there wasn't any chance that I was going to get this out of the pan in nice, neat squares. Serve with honey butter, maple syrup, or nothing -- it's quite sweet, and the apples create a lovely topping.

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<p>My husband and I live in Cambridge MA with our dog Archie. <br /> <br />I used to be a mediocre cook, with little interest in cooking ... then I joined Weight Watchers in Oct. 2006. I finally realized that to maintain my weight, I needed to find lots of extremely yummy, healthy foods that I enjoyed eating -- and the best way to do that is to learn to cook, and to learn to enjoy cooking. This web site has been 95% responsible for getting me there! <br /> <br />As of Oct. 2007, I am a lifetime member of Weight Watchers, having lost 70 pounds and weighing less than I've ever weighed as an adult. I owe a lot of it to the recipes I've found here! <br /> <br />Re: rating recipes -- I only give out five and four stars, and very occasionally three stars. I don't see any point in giving lower scores; I can't be sure a recipe has turned out badly because of something I've done. Besides, even if I don't like it, the next person might -- and if they see a one-star review, they'll never bother to try it. So I review the ones I've loved, and don't say anything about the ones that didn't work for me. <br /> <br />Hooray for vegetables! <br /> <br />. <br /> <br /> <br /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src= alt= /> <br /> <br /><img src= alt= /> <br /> <br /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src= border=0 alt=Photobucket /></p>
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