Description
This Baked Apple Cider French Toast is a deliciously comforting breakfast casserole featuring thick-sliced bread soaked in a spiced apple cider custard, topped with sautéed cinnamon apples and pecans, then baked to golden perfection. The slow soak and baking process creates a tender, flavorful dish perfect for weekend brunch or holiday mornings.
Ingredients
Scale
Bread and Custard
- 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
Apple Topping
- 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
- Salted caramel sauce
Instructions
- Slice and Prepare Bread: Slice the bread into 1-inch-wide slices. Let the slices sit out uncovered for a few hours or up to 1 day to slightly dry for optimal custard absorption. If short on time, use the quick soak method as noted.
- Prepare Baking Dish: Grease a 9×13-inch (3.5–4-quart) baking dish or spray with nonstick spray to prevent sticking.
- Mix Custard: 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 fully combined. Set aside.
- Soak Bread: Dip each bread slice into the custard mixture, soaking both sides well. Arrange soaked slices in the prepared baking dish closely together. Pour any remaining custard over the bread. Set aside.
- Cook Apple Topping: Melt butter in a large skillet over medium heat. Add peeled, sliced apples, apple cider, brown sugar, cinnamon, allspice, nutmeg, and salt. Cook for about 8 minutes, stirring occasionally, until apples soften slightly. Remove from heat, then stir in pecan halves.
- Assemble Casserole: Spoon the apple and pecan mixture evenly over the soaked bread slices. Pour any leftover sauce from the skillet on top of everything.
- Refrigerate to Soak: Cover the casserole tightly with foil or plastic wrap and refrigerate for at least 3 hours or up to 1 day. This soaking step is crucial for bread to fully absorb the custard flavors.
- Preheat Oven: Remove casserole from fridge and preheat oven to 350°F (177°C).
- Bake Uncovered: Bake the casserole uncovered for 20 minutes to start setting the custard and allow some browning.
- Cover and Continue Baking: Cover casserole with aluminum foil and bake for an additional 25–35 minutes, until the center is set and no longer runny. Total bake time is 45–55 minutes.
- Cool and Serve: Remove from oven and let cool for 5 minutes, allowing the casserole to slightly deflate. Dust with confectioners’ sugar and drizzle with maple syrup and/or salted caramel sauce as desired before serving.
- Store Leftovers: Cover leftover casserole tightly and refrigerate for up to 2–3 days for best freshness.
Notes
- If short on time for drying the bread, you can toast slices lightly or dry them in a low oven for 10-15 minutes before soaking to mimic the drying process.
- Using day-old bread helps absorb more custard without becoming soggy.
- The apple topping can be customized with walnuts instead of pecans or omitted for a simpler version.
- For dairy-free adaptation, substitute whole milk and butter with plant-based alternatives but flavor and texture will differ slightly.
- This casserole can be prepared the night before and baked fresh in the morning for convenience.
- Prep Time: 15 minutes plus 3 hours to 1 day soaking time
- Cook Time: 45-55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: baked french toast, apple cider french toast, breakfast casserole, brunch recipe, apple pecan topping
