Ingredients

1 (12–14-ounce/340–400g) loaf French bread, brioche, or challah*

6 large eggs

1 cup (240ml) apple cider

1 cup (240ml) whole milk

1/2 cup (100g) packed light or dark brown sugar

1/2 teaspoon fresh orange zest

1 teaspoon pure vanilla extract

Pinch cinnamon

Pinch salt

1/4 cup (4 Tbsp; 56g) unsalted butter

4 medium apples, peeled and sliced into 1/4-inch slices (about 4 cups/500g)*

1/4 cup (60ml) apple cider

1/3 cup (67g) packed light or dark brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

3/4 cup (90g) pecan halves

For serving: confectioners’ sugar, maple syrup, and/or salted caramel sauce

Instructions

Step 1: Slice the bread into 1-inch-wide slices. Let the sliced bread sit out uncovered for a few hours or up to 1 day to dry slightly. (See note below for a shortcut if short on time.)

Step 2: Grease a 9×13-inch baking dish or any 3.5–4-quart baking dish with butter or nonstick spray.

Step 3: In a medium bowl with a pour spout, whisk together eggs, apple cider, whole milk, brown sugar, orange zest, vanilla extract, cinnamon, and salt until well combined. Set aside.

Step 4: Dip each slice of bread into the custard mixture, soaking both sides. Arrange the soaked bread slices in the prepared baking dish side by side. Pour any remaining custard over the bread. Set aside.

Step 5: Melt butter in a large skillet over medium heat. Add apples, apple cider, brown sugar, cinnamon, allspice, nutmeg, and salt. Cook, stirring occasionally, for about 8 minutes until apples soften slightly. Remove from heat and stir in the pecans.

Step 6: Spoon the cooked apple mixture evenly over the bread slices. Pour any remaining sauce from the skillet over the top.

Step 7: Cover the casserole tightly and refrigerate for at least 3 hours or up to 1 day to allow the bread to soak up the custard fully.

Step 8: When ready to bake, preheat the oven to 350°F (177°C). Remove casserole from the refrigerator and bake uncovered for 20 minutes.

Step 9: Cover the casserole with aluminum foil and continue baking for another 25–35 minutes, or until the center is set and no longer runny. The total baking time is 45–55 minutes.

Step 10: Let the casserole cool for 5 minutes before serving. Dust with confectioners’ sugar and drizzle with maple syrup or salted caramel sauce if desired.

Step 11: Store leftovers in a tightly covered container in the refrigerator for 2–3 days.

Tips & Variations

Use day-old bread or slightly stale bread for best soaking results. If short on time, you can toast the bread slices lightly to dry them before soaking.

Try substituting apples with pears for a different fruity twist.

For a nut-free version, omit pecans or replace with sunflower seeds.

Add a splash of bourbon or apple brandy to the custard for extra warmth and depth.

FAQs

Can I prepare this casserole the night before?

Yes, in fact, letting the casserole rest in the refrigerator for several hours or overnight helps the bread soak up the custard and enhances the flavors.

What type of bread works best for baked French toast?

Sturdy breads like French bread, brioche, or challah work best because they soak up the custard without falling apart, resulting in a custardy yet structured casserole.