Apple French Toast Casserole
It’s almost fall y’all! Oh, hello again! It’s Amber from Dessert Now, Dinner Later! and I am here sharing a delicious sweet breakfast treat! Move over summer, because I am ready for fall flavors, namely pumpkin and apple! Apple won today with this Apple French Toast Casserole!
This is one of those upside down french toast casseroles. You can reference my Upside-Down Orange French Toast in case you have no idea what I am talking about. All the goodies (a.k.a. apples, oats, butter, cinnamon and sugar) are on the bottom, keeping nice and moist so when you flip it over, it kind of drizzles over that piece of french bread! Delicious!
This Apple French Toast was inspired by my love of apple crisp and apple pie, hence the yummy oats in there. You totally don’t need syrup for this, but why not drizzle just a little bit for some extra good-ness?
I love these kinds of breakfast casseroles for the weekend when you want to be lazy and sleep in, and this recipe is perfect to prep the night before; it needs time to soak up the egg mixture anyway.
Save this recipe for the holidays or just for a fun family filled weekend! Enjoy!
Apple French Toast Casserole
Apple and Oat Mixture:
1/2 cup butter, melted
1/2 cup sugar
2 tsp cinnamon
1/2 cup oats (old fashioned or quick cook)
2 large or 3 small granny smith apples, peeled, cored, and thinly sliced
8, 1-inch slices of french bread (about 3/4 of a loaf depending on how big it is)
1 cup heavy cream
1 tsp vanilla
1/4 tsp salt
2 Tbsp sugar
1/2 tsp cinnamon
Place melted butter, sugar, cinnamon, and oats in the bottom of a 13×9-inch baking dish.
Layer apple slices on top of the oat mixture to fill the bottom of the pan.
Layer 8 slices of french bread on top of the apples.
Mix heavy cream, eggs, vanilla, and salt in a bowl. Pour evenly over the french bread.
Combine 2 Tbsp sugar with 1/2 tsp of cinnamon and sprinkle over the top of the soaked bread.
Cover with plastic wrap and let refrigerate several hours to overnight, until the bread has soaked up all the eggy liquid.
Bake at 350 degrees Fahrenheit for 45 to 50 minutes or until the bread in the center puffs up and is cooked through.
Scoop slices of french toast out, one and a time, and invert them onto a plate so the bottom becomes the top with the oat and streusel mixture facing up. Drizzle with syrup if desired. Enjoy hot.
Recipe from Dessert Now, Dinner Later!
Yield: 8 servings, Serving Size: 1
- Amount Per Serving:
- Calories: 392 Calories
- Total Fat: 26.1g
- Cholesterol: 171.2mg
- Carbohydrates: 33.9g
- Fiber: 2.7g
- Sugar: 20.6g
- Protein: 7g
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