Apple Pie French Toast Bake

5 from 2 votes

Apple Pie French Toast Bake

TWO desserts collide into one irresistible breakfast with this Apple Pie French Toast Bake! This casserole, also known as bread pudding, is a family favourite breakfast!

Prep Time15

Cook Time50

Refrigerate Time30

Total Time1 35

Course: Breakfast, Dessert

Keyword: Apple Pie, Apple Pie French Toast Bake, French Toast

Servings: -12

Calories: 472kcal

Author: Karina

Ingredients

APPLE FILLING:

21 ounces apple pie filling canned

OR

1 tablespoon butter
4 apples large, sliced
¼ cup granulated sugar
¾ teaspoons ground cinnamon

FRENCH TOAST BAKE:

15 ounce loaf vienna french bread or challah, roughly cubed
8 eggs large
3 cups milk
¼ cup granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon

CRISP TOPPING (OPTIONAL FOR ADDED CRUNCH):

½ cup quick-cooking oats or rolled oats for a chewier crumb
⅓ cup all-purpose flour or plain flour
⅓ cup brown sugar packed
½ teaspoon ground cinnamon
1 pinch baking powder
3 tablespoons butter melted (I use light or reduced fat)

FROSTING (OPTIONAL):

½ cup confectioners sugar or icing sugar
1 teaspoon maple syrup
1 ½ tablespoons milk

US - Metric

Instructions

FOR APPLE PIE FILLING (If not using Apple Pie Filling):

Heat a medium-sized pot over medium-high heat. Melt butter; add apple slices, sugar and cinnamon; mix through to evenly coat. Cook for 10-15 minutes until apples are soft and tender.

FOR FRENCH TOAST:

Spray a 9x13 dish with nonstick cooking spray. Arrange the diced bread in the baking dish; set aside.
In a medium-sized mixing bowl, whisk together the eggs, milk, sugar (or sweetener), vanilla and cinnamon. Pour the egg mixture over the bread. Press bread down into the egg wash to completely soak.
Pour the apple pie filling over the top of the soaked bread.

FOR THE CRISP TOPPING:

In a medium-sized bowl, combine the oats, flour, brown sugar, cinnamon, baking powder and melted butter. Mix well using a spatula or your fingertips,to soak the butter through the dry ingredients. Sprinkle evenly over the soaked bread in the baking dish.
Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.

READY TO BAKE:

Preheat oven to 175°C | 350°F. Remove baking dish from the refrigerator and bring to room temperature for 20-30 minutes.
Then bake for 40-50 minutes until the crisp is golden browned and the casserole is completely cooked through.

FOR THE FROSTING:

In small bowl, whisk the glaze ingredients. Drizzle over casserole.
Serve warm.

Notes

Serve with a generous dollop of whipped cream.

Nutrition