Description

This Caramel Apple Stuffed French Toast Casserole is a decadent breakfast treat perfect for weekend brunches or holiday mornings. Layers of brioche bread and thinly sliced Granny Smith or Honeycrisp apples are soaked in a rich custard spiced with cinnamon and nutmeg, baked until golden and topped with luscious caramel sauce. The casserole is delightfully soft inside with a slightly crisp top, offering a perfect balance of sweet and tart flavors.

Ingredients

Scale

Bread and Fruit

1 loaf brioche or challah bread, cut into 1.5-inch cubes
3 large apples, peeled and thinly sliced (Granny Smith or Honeycrisp)

Custard Mixture

6 large eggs
1 ½ cups whole milk
½ cup heavy cream
⅔ cup brown sugar
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 teaspoons vanilla extract
⅛ teaspoon salt

Other

2 tablespoons unsalted butter (plus more for greasing the dish)
½ cup caramel sauce (plus extra for serving)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Baking Dish. Grease a 9×13-inch baking dish thoroughly with butter to prevent sticking and add flavor.
Layer the Bread and Apples. Place half of the cubed brioche bread evenly into the bottom of the prepared dish. Then layer half of the thinly sliced apples on top. Repeat the process by layering the remaining bread cubes followed by the remaining apple slices.
Mix Custard. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, ground cinnamon, ground nutmeg, vanilla extract, and salt until smooth and fully combined.
Soak the Bread and Apples. Pour the custard mixture evenly over the layers of bread and apples in the dish. Gently press down so the custard can soak into the bread. Cover the dish tightly with plastic wrap and refrigerate for at least 2 hours or up to overnight for best flavor and texture.
Bake the Casserole. Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and uncover it. Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and the custard is fully set.
Serve. Allow the casserole to cool slightly after baking. Drizzle warm caramel sauce over the top just before serving. Optionally, serve with whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.

Notes

Use brioche or challah bread for the best texture; sturdier bread like French bread may become too dense.
Peeling the apples prevents a tough texture and allows even cooking.
Soaking the casserole overnight enhances flavor and ensures the custard is thoroughly absorbed.
If you prefer less sweetness, reduce the brown sugar slightly.
Caramel sauce can be homemade or store-bought, warmed just before drizzling.
This casserole can be prepared a day ahead and baked fresh in the morning for convenience.