Baked Apple French Toast Casserole Food

APPLE-STUFFED FRENCH TOAST BAKE

Steps:

• In a small saucepan, combine the brown sugar, butter and corn syrup; cook and stir over medium heat until thickened. Pour into a greased 13x9-in. baking dish; top with half of the pecans, a single layer of bread and remaining pecans. Arrange apples and remaining bread over the top. , In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until lightly browned., In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat until thickened. Serve with French toast.

APPLE-RAISIN FRENCH TOAST CASSEROLE

Steps:

• Grease a 9x13 inch baking dish. In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan. Arrange bread slices in an even layer over apples.
• In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with aluminum foil, and refrigerated overnight.
• Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.

OVERNIGHT CINNAMON APPLE BAKED FRENCH TOAST CASSEROLE

Steps:

• Grease a 9×13 inch casserole dish.
• Combine the bread chunks and chopped apples and lay in an even layer in the bottom of the dish.
• In a large bowl, whisk together the remaining ingredients, minus the streusel, and pour evenly over bread. Cover the casserole and store in the fridge overnight.
• When ready to bake the casserole, preheat the oven to 350°F (176°C).
• Bake the casserole uncovered for about 35-40 minutes.
• While casserole bakes, in another bowl, combine the dry ingredients for the streusel. Add the butter and mash into the dry mixture until it forms a crumbly mixture.
• Remove the casserole from the oven and crumble the streusel over the top of the casserole.
• Continue baking casserole for about 5 minutes, or until the streusel is melted over the top.
• Serve the casserole warm with syrup.

OVERNIGHT APPLE FRENCH TOAST CASSEROLE

Steps:

• Preheat the oven to 350°F / 175°C. Lightly oil a 10-inch x 10-inch (25-cm x 25-cm) or a 9-inch x 13-inch (23-cm x 33-cm) baking dish. Set aside.
• Cut the bread into 1 1/2-inch cubes. Set aside in a large mixing bowl.
• In another large mixing bowl, beat the eggs. Whisk in the milk, sugar, vanilla, cinnamon, salt, nutmeg and allspice.
• Pour the egg mixture over the bread. Allow the mixture to sit for about 10 minutes for the bread to soak in the egg mixture. Carefully stir the bread a few times during the time to make sure all the bread pieces are absorbing in the egg mixture. At this point, you can cover the mixing bowl and set it in the refrigerator to soak overnight.
• In the meantime, in a medium bowl, combine the apples and brown sugar. Set aside. If you are making the casserole the night before, you can also do this step the night before and cover and refrigerate the chopped apples.
• While the bread continues to soak in the mixture, prepare the crumble topping. In a medium bowl, mix together the flour, light brown sugar, cinnamon, and sea salt. Rub in the butter pieces with your hands, or cut it in using a pastry blender, until you have a crumbly mixture that resembles wet sand at the playground. Gently mix in the pecans. Set aside.
• Carefully tip the soaked bread into the prepared pan. The egg mix should cover most of the bread, but it is okay if a few pieces of the bread sticks out. Evenly distribute the chopped apples on top. Evenly distribute the crumble on top.
• Bake in the center of the oven for about 1 hour 20 minutes if using a 10-inch x 10-inch square casserole dish, or 1 hour if using a 9-inch x 13-inch pan. The bread pudding is done when the egg mixture is set and no longer runny in the middle. Test it by sticking in a butter knife in the middle to check the texture. If the top of crumble gets too dark before the egg mixture is set, cover with a piece of foil and continue baking.
• Serve the Apple French Toast Casserole warm. Top with icing sugar if desired.

BAKED CINNAMON APPLE FRENCH TOAST CASSEROLE

Steps:

• Peel, core, and cut the apples into ¼-inch-thick slices. Heat the butter in a saute pan over medium heat until it starts to foam. Add the apples and cook them until tender, about 10 minutes. Turn off the heat and stir in the brown sugar, cinnamon, and nutmeg. Set aside.
• Lightly toast the bread. Cut the toast slices in half to make triangles. Butter a 9-by-13-inch baking dish, and arrange the bread in two rows, overlapping in the dish.
• Beat the eggs in a medium bowl, then whisk in the sugar, milk, and vanilla to make a custard. Pour the custard over the bread triangles, and spoon the apples over the top. Cover, and refrigerate overnight.
• The next day, preheat the oven to 350°F. Uncover the baking dish and bake for 50 to 60 minutes, until the custard is set and doesn't shimmy when you shake the pan (err on the longer side to ensure its baked through). It will puff up and brown slightly but will deflate a bit as it rests.
• Remove from the oven and let it rest for 10 minutes before serving. Serve it in squares or large spoonfuls with maple syrup, if desired.

APPLE FRENCH TOAST CASSEROLE

Steps:

• Melt the butter in a large skillet and add apples.
• Cook and stir for 5 minutes.
• Add brown sugar, water, and cinnamon and continue to cook and stir for 10 minutes until apples are tender.
• Spoon mixture into 13x9 baking dish.
• Cover apples with bread slices, making sure to cover the entire surface.
• Trim the bread to fit if you must.
• Beat eggs until foamy, then beat in milk and vanilla.
• Pour egg mixture over the bread slices.
• Cover the dish with plastic wrap and refrigerate overnight.
• In the morning, remove the dish from the refrigerator and let it stand while oven is preheated to 375 F.
• Bake uncovered for 35 minutes, or until bread is golden and firm.
• Let sit 10 minutes before serving.
• To serve on a platter, run a knife around the edges of the casserole, place platter on top of casserole, and carefully flip.
• To serve individually, use a spatula to remove serving, place serving plate on top of serving and carefully flip so apple side is up.

CINNAMON BAKED FRENCH TOAST

Steps:

• For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).
• For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
• When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
• Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

BAKED APPLE FRENCH TOAST

Steps:

• Butter a 9 x 13-inch or 3-QT baking dish. Slice the bread into ¾-inch-thick slices.
• In a large bowl, whisk together the eggs, half & half, maple syrup, bourbon, vanilla, and salt.
• Dip each slice of challah into the custard mixture for about 5 seconds, then arrange in an overlapping pattern in the prepared baking dish. Be sure the entire bottom of the dish is covered with the bread. Pour any remaining custard over the bread. Set aside.
• In a large sauté pan, melt the butter over medium-high heat. Add the apples, brown sugar, maple syrup, and cinnamon. Cook, stirring frequently, until the apples are softened and the sugar-syrup is thickened, about 8 minutes. Spoon the apples and sugar-syrup evenly over the bread, making sure not to leave any of the syrup behind. If not baking immediately, cover the dish with plastic wrap and refrigerate overnight. Otherwise, proceed with the recipe.
• Preheat the oven to 350°F and set an oven rack in the middle position.
• Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking until puffed and golden, about 20 minutes more. Remove from the oven and, using a fine sieve, dust with the confectioners' sugar. Serve with maple syrup.

APPLE CINNAMON FRENCH TOAST BAKE RECIPE BY TASTY

Steps:

• Cut the bread into 1-inch (2 ½ cm) cubes.
• Dice peeled apples into small bite-size pieces.
• Preheat the oven to 350˚F (180˚C).
• In a medium bowl, mix together the bread, apples, sugar, and cornstarch.
• In a separate bowl, whisk together the eggs, milk, vanilla, and cinnamon.
• Pour egg mixture into the bread bowl.
• Give the ingredients a good stir, then pour into a 9x13-inch (33 cm X 23 cm) greased baking tray.
• Drizzle with maple syrup.
• Bake for 45 minutes or until golden brown.
• Enjoy!

APPLE CRISP FRENCH TOAST CASSEROLE

Steps:

• For the French toast and caramelized apples: Preheat the oven to 275 degrees F.
• Spread the bread cubes on a large baking sheet and bake until lightly toasted, about 15 minutes. Let cool. Adjust the oven to 350 degrees F.
• Combine the sugar, apple cider and lemon juice in a large, high-sided saute pan and bring to a simmer over medium heat. Stir in the Gala and Granny Smith apples and cook, stirring occasionally, until softened and caramelized, about 15 minutes. Add the apple brandy if using; cook a few minutes longer. Using a slotted spoon, transfer the apples to a bowl (you don't want the apples to be too wet) and let cool. Reserve the apple cooking liquid for serving.
• For the streusel: Mix together the butter, salt and sugar in a large bowl until smooth. Add the flour, oats and cinnamon and mix until well combined. Refrigerate for 15 minutes. Squeeze the mixture in your hands to form larger and smaller clumps.
• For the casserole: Butter a 9-by-13-inch baking dish with some softened butter. Whisk the eggs, yolks, vanilla and cinnamon in a large bowl until smooth. Whisk in the half-and-half, then fold in the cooled apples. Add the bread and stir to coat, pressing down to make sure bread is totally submerged. Let sit for 10 minutes.
• Transfer the apple-bread mixture to the buttered baking dish, pressing down to make sure the top is an even layer. Scatter the streusel evenly over the top. Cover with foil and bake for 30 minutes. Uncover and continue baking until puffed and lightly golden brown, another 30 minutes or so. Remove from the oven and let cool slightly.
• Reheat the reserved apple cooking liquid. (If very thin, simmer briefly over medium heat until reduced to a syrup; if there isn't much, add some apple cider and simmer briefly.) Turn the heat to low and whisk in the cold butter, piece by piece, until emulsified. Serve with the French toast.

BAKED APPLE FRENCH TOAST CASSEROLE

Steps:

• Combine brown sugar, flour, water and cinnamon in a medium bowl. Add softened butter and knead into the sugar mixture with your finger tips. When completely moistened, set aside.
• Place rack in the center of the oven then preheat to 375 degrees.
• Grease a 9" × 13" casserole dish then add shredded bread. Make sure to cover the entire bottom of the dish evenly then set aside.
• In a medium-sized mixing bowl, whisk eggs then add milk, vanilla and salt. Pour mixture over bread then set aside.
• In a large skillet over medium heat, combine butter and apples. Stir ingredients until they are evenly coated then cover pan to let the apples steam and soften for about 3-5 minutes, stirring occasionally. Uncover then stir in cinnamon and brown sugar. Continue cooking until tender and caramelized-about 3 minutes.
• Next, carefully pour apples into a casserole dish on top of shredded bread. Using a wooden spoon, gently push ingredients around to distribute evenly.
• Sprinkle topping mixture over casserole. Bake for 45 minutes, or until nicely browned on top. Remove from the oven then top with maple syrup or powdered sugar. Enjoy!

APPLE PIE FRENCH TOAST BAKE

Steps:

• Heat a medium-sized pot over medium-high heat. Melt butter; add apple slices, sugar and cinnamon; mix through to evenly coat. Cook for 10-15 minutes until apples are soft and tender.
• Spray a 9x13 dish with nonstick cooking spray. Arrange the diced bread in the baking dish; set aside.
• In a medium-sized mixing bowl, whisk together the eggs, milk, sugar (or sweetener), vanilla and cinnamon. Pour the egg mixture over the bread. Press bread down into the egg wash to completely soak.
• Pour the apple pie filling over the top of the soaked bread.
• In a medium-sized bowl, combine the oats, flour, brown sugar, cinnamon, baking powder and melted butter. Mix well using a spatula or your fingertips,to soak the butter through the dry ingredients. Sprinkle evenly over the soaked bread in the baking dish.
• Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
• Preheat oven to 175°C | 350°F. Remove baking dish from the refrigerator and bring to room temperature for 20-30 minutes.
• Then bake for 40-50 minutes until the crisp is golden browned and the casserole is completely cooked through.
• In small bowl, whisk the glaze ingredients. Drizzle over casserole.
• Serve warm.

THE BIG APPLE FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cut bread into cubes, peel and dice apple.
• Spray an 8-inch by 8-inch baking dish with nonstick spray. Place bread cubes evenly along the bottom of the dish.
• Sprinkle diced apple evenly over the bread.
• In a medium-large bowl, combine all other ingredients (cream cheese, soymilk, egg substitute, syrup, butter, cinnamon, and sweetener). If you like your French toast pretty sweet, add an extra packet of sweetener.
• Using a handheld electric mixer set to medium speed, mix until lump-free and smooth. Pour mixture over the bread and apple.
• Make sure bread is soaked in the liquid mixture. If needed, toss lightly to coat.
• Bake in the oven for about 45 minutes, until egg mixture is pretty firm and cooked through. (Be sure not to overcook, as bread may burn.) Let cool slightly and cut into quarters.
• If you like, serve with additional sugar-free syrup for dipping. Dig in!
• tip: Make this at night, store it covered in the fridge, and then reheat in the morning.

APPLE FRENCH TOAST CASSEROLE

Steps:

• Thinly slice apple. Cube French bread.
• Grease a 9″x13″ casserole with cooking oil.
• In a large bowl, combine eggs, milk, vanilla extract, ground cinnamon, and brown sugar. Whisk egg mixture.
• Add 1/2 of the cubed French bread to casserole dish, add 1/2 of the sliced apples, then pour 1/2 of the egg mixture. Add the rest of the French bread, then add the rest of the sliced apples, then the rest of the egg mixture. Remember to spread cubed French bread and sliced apples out evenly.
• Wrap the casserole dish with saran wrap and refrigerate for four hours, or up to overnight.
• In another small bowl, combine all "stresuel" topping and mix well. Refrigerate topping as well for four hours, or up to overnight.
• Pre-heat oven to 350 degrees F.
• Unwrap casserole dish. Stir stresuel topping with a spoon. Top casserole dish with the stresuel topping.
• Bake for 40-45 minutes, or until the center is fully cooked.
• Sprinkle with powdered sugar.
• Serve with maple syrup and enjoy!

APPLE BAKED FRENCH TOAST

Steps:

• Preheat oven to 350 degrees. Spray a 9 by 13" pan with nonstick spray.
• Place bread in a large mixing bowl.
• In a small saucepan combine apples, butter, milk and brown sugar and heat over medium high heat until butter is melted and sauce is combined.
• Pour apple mixture over bread cubes and stir to coat.
• Spread bread and apples into prepared pan , including all sauce in bowl. In a small bowl mix eggs, vanilla and cinnamon and pour over bread mixture.
• Bake for 45 minutes or until golden brown.

CARAMEL APPLE FRENCH TOAST

Steps:

• Cut bread into large slices (about 3 inches wide) and arrange in a lightly sprayed 9x13 inch pan.
• In a large bowl beat together eggs, milk, sugar, and vanilla. Pour mixture over bread slices. Arrange apples on top of bread.
• Sprinkle cinnamon, nutmeg, and sugars (sprinkle the brown sugar the most generously) over the apples.
• Cover and refrigerate overnight.
• In the morning bake for 1 hour at 350 until golden brown.
• Top with your favorite caramel topping. Mrs. Richardson's Butterscotch Caramel is our favorite but even better than that is making it from bagged caramels: 1 pkg wrapped caramels and 2/3 cup whipping cream. Melt together in microwave.

APPLE FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 375F/190C when ready to bake.
• PREPARE THE BASIC FRENCH TOAST CASSEROLE: Spray an 8 x 8 inch ovenproof dish with oil or grease well with butter. Place bread cubes in the pan. Whisk eggs, milk, cinnamon, brown sugar and vanilla in a bowl. Pour over bread, making sure all pieces get soaked.
• PREPARE APPLE-PEAR MIXTURE: Peel and core apple and pears. Slice apples thinly (about 1/8 inch) and pears a little bigger. Heat skillet to medium and add all apple-pear mixture ingredients EXCEPT the pears. Saute for a few minutes until mixture is bubbly and apples begin to soften. Add pears if using and saute for another 2-3 minutes. Pears need less cooking as they are much softer than apples.
• ASSEMBLE: Pour half of apple-pear mixture onto the pan over the bread mixture. Lightly toss so that the apple-pear mixture is scattered throughout the bread mixture. I use clean hands for this. It's fine if a few pieces of fruit are sticking up or on top. At this point, it's ready to bake. Note 1-3 to make ahead/freeze.
• BAKE AND SERVE: Bake the casserole for about 45-50 minutes until lightly browned. It will puff up. If you like it soft and more custard-like, bake it for 43-45 minutes. If you like it drier and crispier, bake it longer. Just before serving, reheat the rest of the apple-pear mixture in a skillet or in the microwave. Scrape along the sides of the pan before cutting. Serve topped with the apple-pear mixture and a dollop of yogurt or sour cream if desired. Pass the maple syrup.

APPLE OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Grease 9x13" baking dish. Set aside.
• Cut bread into cubes and set aside.
• Melt butter over medium high heat in large skillet until melted.
• Add 3/4 cup brown sugar, 1 teaspoon cinnamon and 1 teaspoon vanilla.
• Stir until mixture thickens a little, then add apples and stir until coated.
• Remove from heat and set aside (let cool).
• In a large bowl, beat eggs.
• Beat in remaining brown sugar, cinnamon and vanilla.
• Add nutmeg, half and half and milk.
• Whisk until blended.
• Add bread cubes and gently stir until bread has soaked up liquid.
• Pour bread mixture into prepared baking dish.
• Pour apple mixture over bread mixture.
• Cover with plastic wrap and refrigerate overnight.
• Preheat oven to 350.
• Remove plastic wrap and bake for 35 minutes.
• In a bowl whisk together flour, cinnamon, nutmeg and brown sugar for streusel.
• Cut in butter using a fork until crumbly.
• Sprinkle mixture over top of baking dish.
• Return to oven for 25-30 minutes until streusel is browned.

OVERNIGHT APPLE FRENCH TOAST

Steps:

• In a small saucepan, combine the brown sugar, butter and syrup. Cook over medium heat for 5-7 minutes or until thickened. Pour into an ungreased 13x9-in. baking dish. Arrange apples over top., In a large bowl, beat eggs, milk and vanilla. Dip bread slices into the egg mixture 1 minute; place over apples. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 35-40 minutes. Meanwhile, in a small saucepan, combine syrup ingredients; heat through. Serve with French toast.

BAKED APPLE FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 7x11-inch baking dish with cooking spray.
• Beat eggs, half-and-half, milk, white sugar, and vanilla extract together in a large bowl; add bread cubes and stir to coat. Let soak until bread is moist, at least 10 minutes.
• Melt butter in a skillet over medium heat. Stir apples and brown sugar into the melted butter to moisten the sugar completely; add cinnamon and cook, stirring regularly, until the apples are warmed yet still firm, 5 to 7 minutes.
• Stir apple mixture into the bread mixture; pour into the prepared baking dish.
• Bake in preheated oven until golden on top and still somewhat soft in the center, 35 to 45 minutes.

MAKE-AHEAD APPLE BUTTER FRENCH TOAST CASSEROLE RECIPE

Steps:

• Cut the bread into 1" cubes. Crusty bread works best.
• In a large bowl, mix together the eggs, milk, vanilla, cinnamon, and apple butter.
• Place the bread in a baking dish and pour the egg mixture over it.
• Cover and refrigerate overnight.
• In the morning, preheat your oven to 350 degrees F uncovered and top with brown sugar.
• Bake for 35 to 45 minutes until golden brown and cooked through.
• Serve with maple syrup, honey, or more apple butter.

APPLE PIE FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 350F. Spray a 1.5 quart casserole dish with cooking spray.
• Rip up raisin bread into bite sized pieces and spread out evenly on the bottom of the casserole dish.
• Spread apple pie filling evenly over top of the raisin bread pieces.
• In a large mixing bowl, whisk together milk, eggs, nutmeg, salt, allspice and vanilla extract. Pour over top of apple pie filling.
• In a small bowl, stir together brown sugar, walnuts and cinnamon. Sprinkle over top the egg mixture. Cover.
• Bake for 30 minutes, covered. Then remove cover and bake for an additional 30 minutes or until egg mixture is set. Serve hot.

APPLE BUTTER FRENCH TOAST

Steps:

• Cut loaf into slices, about 1 to 1 1/2 inches thick. Set aside.
• Add the eggs, milk, apple butter, melted butter, molasses, and cinnamon to a small bowl. Stir them together.
• Dip the bread slices into the egg and milk mixture, letting it soak for a couple seconds on each side. Lay the slices on a cookie sheet. Pour any extra egg mixture over the bread on the pan.
• Cover the bread on the plan with plastic wrap and place it in the fridge overnight. (You can skip this step if you don't have the time).
• Preheat the oven to 350 degrees Fahrenheit. Grease a 9inch square pan with butter or nonstick spray.
• Mix the brown sugar and the cinnamon together.
• Spread the butter over the top of the bread.
• Sprinkle the brown sugar cinnamon mixture over the top of the bread slices.
• Take the bread slices and place them upright in the prepared pan, stacking each of the slices until thy are all in the pan.
• If there is any extra butter or brown sugar mixture, sprinkle it over the top of the bread.
• Bake the french toast in the oven for 35 to 40 minutes, until hot throughout and the top is golden brown.
• Serve french toast slices hot with your favorite syrup.

APPLE FRENCH TOAST CASSEROLE

Steps:

• Preheat the oven to 350ºF and prepare a 9x13 baking dish by spraying with non-stick cooking spray or rubbing with butter.
• Cut each piece of bread into 9 even squares and place in the prepared baking dish.
• In a large bowl, mix together milk, eggs, vanilla, and cinnamon.
• Pour half the mixture over the bread and reserve the other half.
• Evenly distribute the apple pie filling over the egg soaked bread. Do not mix.
• Pour remaining egg mixture over the entire casserole.
• Bake in preheated oven for 40 minutes or until golden brown and cooked through. Remove from the oven to cool.
• While the casserole is baking, prepare the glaze by mixing the confectioners sugar, milk and cinnamon in a small bowl until smooth.
• Drizzle the glaze evenly over the casserole and serve warm.

BAKED APPLE FRENCH TOAST CASSEROLE

Steps:

• Cut the bread into 2-inch square pieces. Place them in a 9x13 inch pan.
• In a medium bowl, beat the eggs and stir in the milk, syrup, and vanilla. Pour this mixture over the bread. Use your hands to move the bread pieces around in the egg mixture so each piece gets soaked.
• Place half the apple chunks in the pan and press them down among the bread pieces. Place the remaining apples on top and sprinkle with cinnamon.
• Cover the baking dish with foil and refrigerate overnight.
• In the morning, preheat the oven to 375 degrees.
• Bake the casserole (covered) for about 30 minutes. Check to see if it's set. If the casserole is still watery or the bread pieces are very wet and mushy, cook uncovered for another five minutes (or until set).
• Serve warm with maple syrup.