Baked Apple Cider French Toast Recipe

Introduction

This Baked Apple Cider French Toast is a cozy, flavorful breakfast perfect for fall mornings or special occasions. Featuring tender bread soaked in a spiced apple cider custard and topped with warm, cinnamon-spiced apples and pecans, it’s both comforting and impressive.

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

1. Step 1: Slice the bread into 1-inch-wide slices. Let the slices sit uncovered at room temperature for a few hours or up to 1 day to dry out slightly. (See note below for a shortcut if short on time.)
2. Step 2: Grease a 9×13-inch (or similar size) baking dish with butter or nonstick spray.
3. Step 3: In a medium bowl with a pour spout, whisk together the eggs, apple cider, milk, brown sugar, orange zest, vanilla extract, cinnamon, and salt until well combined. Set aside.
4. Step 4: Dip each bread slice into the egg custard, soaking both sides, then arrange them tightly in the prepared baking dish. Pour any remaining custard evenly over the bread.
5. Step 5: Melt the butter in a large skillet over medium heat. Add the sliced apples, apple cider, brown sugar, cinnamon, allspice, nutmeg, and salt. Cook, stirring occasionally, for about 8 minutes until the apples soften slightly.
6. Step 6: Remove the skillet from heat and stir in the pecan halves.
7. Step 7: Spoon the apple and pecan mixture evenly over the bread in the baking dish. Pour any remaining sauce from the skillet on top.
8. Step 8: Cover the dish tightly and refrigerate for at least 3 hours or up to 1 day to allow the bread to soak up the custard fully.
9. Step 9: When ready to bake, remove the casserole from the refrigerator and preheat your oven to 350°F (177°C).
10. Step 10: Bake the casserole uncovered for 20 minutes, then cover loosely with aluminum foil and bake for an additional 25–35 minutes until the center is set and no longer runny (total baking time 45–55 minutes).
11. Step 11: Let the baked French toast cool for 5 minutes before serving. Dust with confectioners’ sugar and drizzle with maple syrup or salted caramel sauce if desired.
12. Step 12: Store any leftovers covered in the refrigerator for 2–3 days.

Tips & Variations

• If short on time, slice the bread and toast lightly before soaking to help it absorb the custard faster.
• Try swapping pecans for walnuts or almonds for a different nutty flavor.
• Add a splash of bourbon or spiced rum to the custard for an adult twist.
• For a dairy-free version, substitute milk and butter with plant-based alternatives.

Storage

Cover leftover French toast tightly and refrigerate for up to 2–3 days. To reheat, warm individual portions in a microwave or oven until heated through. Adding a drizzle of syrup or sauce after reheating helps keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this French toast casserole the night before?

Yes! In fact, letting it soak overnight in the refrigerator enhances the flavors and ensures the bread fully absorbs the custard mixture for a tender texture.

What type of apples work best for this recipe?

Firm, slightly tart apples like Granny Smith or Honeycrisp hold their shape well when cooked and provide a nice contrast to the sweet custard and spices.

Baked Apple Cider French Toast Recipe

Print Recipe

★★★★★

4.8 from 145 reviews

This Baked Apple Cider French Toast is a cozy, autumn-inspired casserole featuring thick slices of French bread soaked in a spiced apple cider custard, layered with tender sautéed apples and pecans, then baked to golden perfection. Ideal for a comforting breakfast or brunch, it combines warm fall flavors with a rich, custardy texture finished with optional maple syrup, powdered sugar, or salted caramel sauce.

• Author: Ella
• Prep Time: 15 minutes plus 3 hours chilling
• Cook Time: 50 minutes
• Total Time: 3 hours 65 minutes (approximately 4 hours and 5 minutes)
• Yield: 8 servings 1x
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

French Toast Custard and Bread

• 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

1. Slice and prepare bread: Slice the loaf into 1-inch-wide slices and let them sit uncovered at room temperature for a few hours or up to one day to become slightly stale for better custard absorption. A shortcut is available by toasting slices lightly if short on time.
2. Prepare baking dish: Grease a 9×13-inch (3.5–4 quart) baking dish or spray it with nonstick spray to prevent sticking.
3. Mix custard: In a medium bowl with a pour spout, whisk together the eggs, apple cider, whole milk, brown sugar, orange zest, vanilla extract, cinnamon, and salt until combined thoroughly.
4. Soak bread: Dip each bread slice into the egg custard mixture, ensuring both sides are thoroughly soaked. Arrange the soaked slices evenly in the greased baking dish. Pour any remaining custard over the top of the bread.
5. Cook apples: In a large skillet over medium heat, melt the butter. Add sliced apples, apple cider, brown sugar, cinnamon, allspice, nutmeg, and salt. Cook for about 8 minutes, stirring occasionally until the apples soften slightly but remain firm. Remove from heat and stir in pecan halves.
6. Top bread with apples: Spoon the warm apple mixture evenly over the soaked bread slices, pouring any remaining sauce from the skillet over the entire casserole.
7. Refrigerate to soak: Cover the casserole tightly and refrigerate for at least 3 hours or up to 1 day. This soak enhances the bread’s custard absorption, crucial for achieving a custardy texture.
8. Preheat oven: Remove the casserole from the refrigerator and preheat the oven to 350°F (177°C).
9. Bake uncovered: Bake the casserole uncovered for 20 minutes to start setting the custard and to allow the top to begin browning.
10. Bake covered: Cover the casserole with aluminum foil and bake for an additional 25–35 minutes, until the center is set and no longer runny. Total baking time ranges from 45 to 55 minutes.
11. Cool and serve: Remove from the oven and let the casserole cool for 5 minutes. The casserole will deflate slightly as it cools. Optionally dust with confectioners’ sugar and drizzle with maple syrup or salted caramel sauce before serving.
12. Storage: Store leftovers tightly covered in the refrigerator for up to 2–3 days.

Notes

• To speed up stale bread preparation, toast slices lightly before soaking if you don’t have time to air dry them.
• Using day-old or slightly stale bread helps the custard absorption without the bread becoming mushy.
• Adjust spices to taste; increase cinnamon or nutmeg for a spicier profile.
• Whole milk contributes to richness; substitute with 2% milk for a lighter version.
• Adding pecans provides textural contrast — walnuts can be substituted if preferred.

Keywords: baked french toast, apple cider french toast, fall breakfast casserole, apple pecan breakfast bake, custard soaked bread