Apple French Toast Bake

Apple French Toast Bake | 7 ingredients |

Wow, I don’t even know where to start with this french toast…

It was inspired by my Pumpkin French Toast Bake.
It is perfect for fall.
It is INSANELY delicious – crispy, tender, gooey, satisfying.
It’s packed with cinnamon-sugar apples.
It requires just 7 ingredients.
It can be made in 1 morning – no overnight soaking involved.

That was a mouthful but seriously, you NEED this french toast in your life!

Whole Grian Bread Cubes

It starts with day old wheat bread cut into cubes and left out to dry. Use my recipe for 7 ingredient wheat bread for a from-scratch experience. Otherwise, any crusty bread will do.

Apple French Toast

Next, two tart and two sweet apples for a nice sweet-tart balance.

Whole Wheat French Toast Bake

Now we soak, just as long as it takes to saute the apples. That’s plenty of time to let the bread cubes get all marinated in eggy goodness.

Cinnamon Apples

The apples are so simple! Just suate with a little butter, cinnamon and brown sugar until tender. That’s it. I could’ve eaten this whole pan, no lie.

Apple Cinnamon French Toast Bake | minimalistbaker.comApple Cinnamon French Toast Bake! |

Oh man, look how delicious and eggy and crusty and apple-stuffed this french toast is! Does it get any better for a healthy fall breakfast?

Apple Cinnamon French ToastCinnamon Apple French Toast Bake!

Bring on the syrup, PLEASE.

Baked Apple French Toast!  7 ingredients and SO delicious | minimalistbaker.comApple French Toast Bake | recipes

This french toast bake is literally the fall breakfast of my dreams.

It’s easy.
It’s wholesome.
It’s loaded with cinnamon + apples.
It feeds a crowd.
It’s tender in the inside,
crusty on the outside,
and perfect topped with more apples and maple syrup.

I think I died and went to heaven devouring my slice.

Cinnamon Apple French Toast | via

I think you get the point. MAKE THIS FRENCH TOAST! It has my food blogger guaranteed stamp of approval on it. If you don’t like it, you’re crazy. It’s as simple as that. Happy fall everybody!

Ooey Gooey Apple French Toast

4.9 from 16 reviews
Apple French Toast Bake
Prep time
Cook time
Total time
7-ingredient french toast bake with cinnamon apples. Crispy, tender, full of delicious fall flavor.
Recipe type: Breakfast
Cuisine: Vegetarian
Serves: 8
  • 6-8 cups day old whole grain bread, cubed*
  • 7 large eggs
  • 2 cups milk (I used lightly sweetened vanilla almond milk)
  • 3/4 tsp cinnamon, divided
  • 4 apples, cored, peeled and sliced into wedges*
  • 2 Tbsp butter (I used Earth Balance)
  • 1/2 cup brown sugar, divided
  1. Preheat oven to 375 degrees and grease a 9x13 baking pan.
  2. Add bread cubes to the baking pan - enough to generously cover the bottom and up about 1.5 inches. You don't want to see any bare spots on the pan, but you also don't want there to be bread overflowing out of the dish.
  3. In a mixing bowl whisk the eggs, milk, and 1/2 tsp cinnamon. Pour over the bread and use your hands or the back of a wooden spoon to push the bread down to soak up the liquid. If you end up having too much bread after pouring on the liquid, just pick a few out. Alternatively, if you have too much liquid, add more bread cubes. (see photo)
  4. To a large skillet over medium-low heat, add the apples and 2 Tbsp butter. Sprinkle with 1/4 tsp cinnamon, stir and cover to steam for a bit. When they start to get tender - about 4-5 minutes - remove cover and sprinkle with 2-3 Tbsp brown sugar (this will depend on preference and whether you used sweet or tart apples). Continue cooking with cover off until tender and slightly caramelized. You don't want them to get mushy so be careful not to keep the cover on for too long. Remove from heat to cool slightly.
  5. Check the bread to make sure all pieces are getting well soaked. If any cubes are dry on top, flip them over with your hands to ensure all pieces are wet. Sprinkle top with remaining brown sugar - about 1/4 cup.
  6. Next spoon 3/4 of the apples over the top of the bread and push them down into the cracks with your fingers. If a few slices are sitting on top, that's OK (see photo).
  7. Bake on a center rack for 45 minutes to 1 hour. You'll know when it's done because the bread and apples will be golden brown and the egg mixture will no longer be wet. Stick a fork down in the center to check - if it's still jiggly or wet, bake for another 5-10 minutes.
  8. Remove from oven and serve immediately. Top each slice with any remaining sautéed apples and maple syrup. Store leftovers in a covered container in the fridge for up to a couple days and reheat in the microwave; though this dish is best when fresh.
*Depending on the kind of bread you use the amount of bread will vary. The important thing is to add enough bread to generously cover the bottom of the pan, plus a little for height. For me, that was 7 or 8 cups.
*I used two tart and two sweet apples for a good mix of sweet and tart.
*Try gluten free bread to keep this recipe gluten free, though I didn't try it myself and can't guarantee the results.
Nutrition Information
Serving size: 1 of 8 slices Calories: 226 Fat: 7.7 h Saturated fat: 3 g Carbohydrates: 33 g Sugar: 20 g Sodium: 232 mg Fiber: 3.2 g Protein: 7.5 g


danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

(or jump to leave a comment & review)
  1. Tieghan Gerard says

    So pretty, so delicious, so awesome!! I have been dreaming about that pumpkin french toast bake, but now I have TWO to make! These guys looks so good and they are perfect for the holidays!

  2. says

    Love how simple and delicous this looks, Dana. And great that it’s made with whole grain bread – love that it seems so special-occasiony but is really quite healthy!

  3. Kelzee Tibbetts says

    I’ve made lots of your recipes, but this one was so good that I couldn’t help but comment (and also to look at the pictures again and relive the experience)! It’s just insanely easy to make, and includes some of the best flavors this time of the year has to offer. Between the two of us, we polished off a pan (albeit, a slightly scaled down pan…) in no time. Can’t wait to make it again! Thanks!

    • Dana says

      Yay! Thanks so much for sharing Kelzee. This was one of my favorite french toast recipes by far. Glad you enjoyed it!

  4. Amy Tran says

    can this be prepped overnight without sacrificing flavor & taste??
    i have a toddler & baby & even though this recipe is simple enough, it would be so much better if i could just pop it into the oven in the morning!!


    love your site!

    • Dana says

      I think it should be fine but no guarantees as I haven’t tried it myself! Perhaps you could make a half batch to test so you don’t waste too many ingredients if it doesn’t turn out? My only concern is that it may get a little too moist…Hope that helps!

      • amyt. says

        it does help – thanks!
        i’m not gonna risk it & will follow your instructions verbatim!
        curious though & since you’re way more knowledgeable than i am in this cooking realm, maybe you can shed some light for me… how come there are french toast bakes that you can soak overnight without becoming too soggy – in fact, they taste better doing so — but then others might become too soggy? the recipes tend to be very similar.

        • Dana says

          I think it has to do with the mix-ins and certainly what kind/how stale your bread is. But honestly I’m not sure. I think most recipes would work either way, but after trying this recipe which WASN’T soaked overnight, I much preferred it to soaked as the bread was a tad bit crispier and the overall dish was just as flavorful. Good luck and happy french toasting!

    • says

      Hi Amy,

      I have a toddler and a baby too (2.5 and 6 mths) but had some leftover bread and so I thought I’d try this out for my hubby to take with him on a business trip and for my toddler to have a quick something ready to go before her first day of preschool so I didn’t have to cook.

      I made it the night before and it took me around four times as long due to having to do things for my children, so the apples were left on the stove for way too long and the bread was soaked for way too long too, but it turned out just fine. I left it out on the counter overnight to cool (would have refrigerated it if I’d finished baking it a bit earlier) and in the morning we just reheated it in the microwave and it was lovely, perhaps not as good as oven fresh but very do-able in advance too. I also added raisins to mine for some extra fruit.

      Hope that helps!

  5. Sarah Glenn says

    I just want to say how much I love this site! Everything I’ve made so far has been easy and delicious. I’m trying to feed my family as few processed foods as possible, and your recipes are really helping.

  6. says

    I found your site through pinterest.. and OMG I have been drooling over your pictures for hours! HAHA your recipes are amazing.. and your food photography is soooooo good!! I def want to invest in a nice camera. LOVE LOVE LOVE your blog :)

    • says

      Ah, thanks so much Alesha! So glad to hear it. If you need any recommendations for cameras let me know. Otherwise, be sure to check out our camera bag page and or food photography e-course! They’re packed with everything we know. Cheers!

  7. says

    Yum! I just made this. My bread wasn’t stale and I didn’t feel like waiting until tomorrow, so I’m sure it was supposed to be crispier, but it still tasted great! I used less sugar than called for and ate it without syrup, and I still think it had sufficient sweetness.

    Also, I quartered the recipe (yes, I used 1 3/4 eggs) because I was just making it for myself. I filled up a quarter section of a 9 x 13 pan, using aluminum foil as my walls, and it cooked in a half hour. So if anyone wants to know if you can make a smaller recipe . . . it worked for me.

    Thanks for sharing!

    • Kirsten Veneziano says

      What a great idea, make individuals. I can see doing this in ramekins with some powdered sugar sprinkled on top as a desert.

  8. says

    Google brought me to this site, and I’m glad it did! I first made this recipe with too much liquid and it turned out more like a quiche than a semi-crispy french toast, which is good too, but I’m about to try it again and my goal is to be a bit more true to the recipe and get that crispy top layer.

    One nice addition I’ll comment on was the brown-sugar-and-brandy syrup I made after cooking the apples. Just deglaze the remaining apple bits with some more brown sugar and brandy. This substituted nicely for traditional maple syrup.

    Thanks Dana and John for the nice recipe, and the nice site!

  9. Rosanna says

    We have been trapped inside the house for 60+ hours due to an ice storm in North Texas, and I was scavenging for breakfast options with what was available in the house, since getting to the grocery store isn’t an option. I did substitute a homemade attempt at brown sugar (white sugar with honey and syrup), that definitely took a little of the taste out, I’m sure.. thanks for this — the whole family LOVED it!!

    even my notoriously picky eater of a son, who didn’t even need the slightest of cajoling to try it. SOOOOOOOO yummy! thanks again!

    • says

      Hmm, I would say almond milk and flax eggs! And potentially a little vegan butter or coconut oil brushed on top to help the top crisp up. Hope that helps!

  10. Jill says

    I have made the pumpkin French today bake, yum! I think I’ll make this one Sunday, I’m tossing around the idea of adding a crumble on top. (like Apple crisp!) I like that texture difference.

  11. Laura says

    My boyfriend and I made this. I think we fell more in love eating this amazing spiced dessert-in-disguise. So simple and totally worth the wait to bake – the house smelled like heaven!

  12. says

    I halved this recipe and also your pumpkin French toast dish for my family today and everyone loved both, with this one edging out the pumpkin one a bit in votes :). The only thing different, by mistake, was I made it the night before, without the apple mixture. It turned out less crunchy than I imagine it would have if made right then. Still, it was DELICIOUS!!!! Thank you for your amazing recipes!!!

  13. Tremi W. says

    JUST made this, and thus….I took a lil trip to heaven! ;) My roommate and I both LOVED this! Thanks for the recipe!!

  14. charmaine says

    I use a similiar recipe like yours and I love it. Every grocery shopping day, a loaf of bread becomes smashed by my children. I use this recipe to keep from wasting a loaf of bread. Wonderful!

  15. says

    Made this for my ridiculously fussy boyfriend, & he adored it
    You have officially impressed me
    Thanks for your wonderful recipes, lets see what I can get him to eat next :P

  16. Jen says

    This was amazing! Made this and added nutmeg and cloves and halved the brown sugar. I also used GF bread and it came out wonderful! Making this recipe again, for sure.

  17. nik says

    Thanks for the recipe. It is a great one to get kids involved with cooking. Our 3 year old gathered the apples and bread. Our 6 year old cut apples and whisked. The whole family enjoyed a delicious brekky!

  18. Ruth says

    My husband made this with gluten free bread and splenda brown sugar blend. It was wonderful. Tasty and didn’t bother my stomach!!

  19. Kirsten Veneziano says

    This is so delicious! I cut the recipe in half (4 eggs with 1 cup of milk) and used leftover Egg Twist Thanksgiving Dinner Rolls.

  20. Andrea says

    This was delicious!!! My only sub was using regular french bread instead of the whole grain since I’m not a fan. I made it for a Christmas brunch and everyone raved about it :)

  21. Elizabeth says

    I just made this! I wanted a different French toast casserole recipe but just thought of it this morning so I needed something that didn’t need overnight prep. I found this and happened to have apples on hand as well. It was absolutely delicious!! I served it with some bacon to complete the meal. My daughter and I thank you! Will definitely be making again!

  22. says

    If I wanted to make this the night before shoudl I do everything except bake it? Or assemble in the morning and bake?
    Thanks – looks so good!

  23. Scooter Scudder says

    I just put this in the oven. I didn’t have apples, so I substituted fresh bananas (not sautéed) and hopefully in 1 hour, I can wake my wife with a day before mother’s day breakfast in bed. I am going to sprinkle chopped thick cut bacon on top.

  24. Ash says

    I have made this 4 times now! It is SO quick and easy to make. Sometimes I leave the apples out (usually only because I had none on hand lol) and it still tastes incredible. I have experimented with substituting different fruits in and I am happy to report that apple & peach, apple & apricot, apple, peach & strawberry all work wonderfully.

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