This Apple French Toast Casserole features an oat and apple mixture baked on the bottom that becomes the topping when you invert each slice—an easy, flavorful breakfast or brunch favorite.
Apples are one of my favorite flavors, especially as the weather cools. Even though it’s a bit early to be thinking fall, a stretch of cool, rainy mornings put me in the mood for comforting, apple-forward breakfasts.
This casserole is a breakfast treat that works well for a leisurely weekend morning, holiday brunch, or when you want something warm and special. It’s similar to an upside-down French toast: a buttery apple-and-oat mixture sits in the bottom of the pan, apples are layered over it, and slices of French bread soaked in an egg-cream mixture are stacked on top. After baking, each piece is inverted so the apple-oat layer becomes a sticky, flavorful topping—syrup is optional but always welcome.
For best results, assemble the casserole the night before so the bread can soak up the custard. Simply refrigerate until morning, then bake. The result is tender, custardy bread topped with a warm, caramel-like apple and oat mixture.
Apple French Toast Casserole
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Ingredients
Apple and Oat Mixture:
- ½ cup (113 g) butter, melted
- ½ cup (100 g) granulated sugar
- 2 tsp ground cinnamon
- ½ cup (40 g) oats, (old fashioned or quick cook)
- 2 large (or 3 small) Granny Smith apples, peeled, cored, and thinly sliced
French Bread:
- 8 (1-inch) slices French bread, (about ¾ of a loaf, depending on size)
- 1 cup (237 ml) heavy cream
- 5 large eggs
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 Tbsp granulated sugar
- ½ tsp ground cinnamon
Instructions
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Preheat oven to 350°F (175°C). In the bottom of a 13×9-inch baking dish, combine melted butter, ½ cup granulated sugar, 2 tsp ground cinnamon, and ½ cup oats.
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Arrange the thinly sliced apples over the oat mixture, covering the bottom of the pan evenly.
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Layer the 8 slices of French bread on top of the apples.
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In a bowl, whisk together the heavy cream, eggs, vanilla, and salt. Pour the custard evenly over the bread so the slices soak through.
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Mix 2 Tbsp granulated sugar with ½ tsp cinnamon and sprinkle over the top of the soaked bread.
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Cover with plastic wrap and refrigerate for several hours or overnight so the bread absorbs the liquid.
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Bake at 350°F (175°C) for 45–50 minutes, until the center is puffed and set and the top is golden.
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To serve, lift individual slices and invert onto plates so the oat-and-apple mixture becomes the topping. Serve warm, with syrup if you like.
Notes
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Recipe added 8/26/15.