Perfect for fall, Caramel Apple French Toast Casserole literally brings delicious to the table! Sweet, tender & full of caramel-bathed apples, it’s big enough to feed a crowd and can be made the night before for an easy morning!
Are you a pancake person or a waffle person?
Personally, I’m neither. Given the choice at breakfast or brunch, I always go for the French Toast! Those thick, yummy slices of cinnamon-kissed, egg-soaked bread covered in syrup – ugh. Doesn’t it make you hungry just thinking about it?
Some mornings, though…some mornings, the idea of making breakfast is just misery. Treat yourself to an easy breakfast by doing the hard work the night before and letting the oven handle the rest!
This Caramel Apple French Toast Casserole was made for more than just the holidays.
Seriously, you don’t need a holiday to whip this baby up. It honestly doesn’t even have to be the weekend! Try surprising your family with a warm, yummy breakfast like this on a random Thursday morning. Everyone is sure to have an even better day than normal!
When you build it, though, make sure you give it 110%!
Start with a stale loaf of French bread or an equally hearty bread. All French toast is infinitely better when it’s made with textured bread that’s been sitting out for at least one day. You’re basically moisturizing your bread with your egg mixture, and the slice that ends up on your plate will be especially tasty because of it.
Make sure you use all 8 eggs and both the cream AND the milk in the soaking mixture. The ratio is science and makes for an absolutely perfect custardy texture on the bottom half of the casserole. Meanwhile, the drier top stays just crispy and crunchy enough.
When it comes to the caramel apple part of this French toast casserole, go ahead and use your favorite apples (we used Fuji & Gala, but tart Granny Smith would have been incredible!) Jarred caramel sauce will work in a pinch, but for the most delicious taste, put in the work and whip up your own homemade caramel sauce.
I promise you won’t regret it! Especially when that first gooey bite hits your tongue.
How to make Caramel Apple French Toast Casserole:
- Spray a 9×12-inch baking dish with cooking spray. Cut the French bread up into bite-sized cubes. Place half of the bread in the prepared baking dish.
- In a large bowl, beat the eggs until blended. Add the milk, cream, sugar, vanilla, cinnamon nutmeg, salt, whisking until well combined.
- Place the chopped apples in a separate bowl, then pour 1 cup of the caramel sauce over them. Toss with a wooden spoon until coated. Pour half of the egg mixture over the bread in the dish. Spoon half of the caramel apple mixture over the bread.
- Spread the remaining bread in another layer on top and repeat, pouring the remaining egg mixture over it. Move and press the bread down to help soak it all. Top with the remaining caramel apple mixture. Cover the baking dish with plastic wrap and refrigerate, 4 hours or overnight.
- Preheat oven to 375 degrees F. Remove and discard plastic wrap from baking dish.
- Bake in the preheated oven 40-50 minutes until golden brown. Cool about 5 minutes, then serve with remaining caramel sauce.
Want more easy breakfast recipes?
- Egg & Cheese Hash Brown Waffles
- Peanut Butter, Banana, and Bacon French Toast
- Breakfast Enchilada Casserole
Apple season favorites!
Caramel Apple French Toast Casserole
Ingredients
- 1 loaf French bread
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 3 apples washed, cored and chopped
- 2 cups caramel sauce store-bought or homemade
Instructions
- Spray a 9x12-inch baking dish with cooking spray. Cut the French bread up into bite-sized cubes. Place half of the bread in the prepared baking dish.
- In a large bowl, beat the eggs until blended. Add the milk, cream, sugar, vanilla, cinnamon nutmeg, salt, whisking until well combined.
- Place the chopped apples in a separate bowl, then pour 1 cup of the caramel sauce over them. Toss with a wooden spoon until coated.
- Pour half of the egg mixture over the bread in the dish. Spoon half of the caramel apple mixture over the bread.
- Spread the remaining bread in another layer on top and repeat, pouring the remaining egg mixture over it. Move and press the bread down to help soak it all. Top with the remaining caramel apple mixture. Cover the baking dish with plastic wrap and refrigerate, 4 hours or overnight.
- Preheat oven to 375 degrees F. Remove and discard plastic wrap from baking dish.
- Bake in the preheated oven 40-50 minutes until golden brown. Cool about 5 minutes, then serve with remaining caramel sauce.
Erica is a Florida-bred, Dominican-wed, nerdy foodie with an eye for pretty photos and incurable wanderlust, who learned everything she knows in the kitchen and about life from her Nana. She discovered her love of food at a young age and launched The Crumby Kitchen in 2014, where she shares her kitchen triumphs with a bit of sass and panache.
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