Apple Cinnamon French Toast Bake

Name: Apple Cinnamon French Toast Bake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 1 small loaf day-old French bread, about 10 to 12 ounces, cut into 1-inch cubes (roughly 8 to 10 loosely measured cups); 4 large eggs; 2 cups milk, preferably whole milk; 1/2 cup packed brown sugar; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 2 medium apples, peeled, cored, and cut into small 1/4- to 1/2-inch dice; 1/4 cup chopped walnuts, optional; Butter or a little neutral oil, for greasing the dish; Powdered sugar, optional, for serving

By Corinne Griffith

October 15, 2026 6 Min Read

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This apple cinnamon French toast bake turns cubes of French bread, a simple egg custard, and diced apples into a cozy breakfast casserole. The top browns in the oven while the middle stays soft, with cinnamon, vanilla, and brown sugar throughout.

It is a useful option for a family breakfast or brunch when you would rather bake one dish than stand at the stove turning individual slices. Make it the same morning with a short soak, or assemble it the night before and refrigerate until baking time.

Why This Apple French Toast Bake Works

One baking dish: The bread and apples cook together without individual frying.
Familiar flavors: Cinnamon, vanilla, brown sugar, and apple suit the custard.
Two preparation options: Use a short same-day soak or an overnight refrigerator rest.
Optional crunch: Walnuts add texture but are not needed for the bake to set.

The bread quantity matters. A small loaf and a large bakery loaf are not interchangeable when the eggs and milk stay the same. Measuring by weight helps keep the balance between bread and custard more consistent.

Ingredients and Helpful Choices

1 small loaf day-old French bread, about 10 to 12 ounces, cut into 1-inch cubes (roughly 8 to 10 loosely measured cups)
4 large eggs
2 cups milk, preferably whole milk
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 medium apples, peeled, cored, and cut into small 1/4- to 1/2-inch dice
1/4 cup chopped walnuts, optional
Butter or a little neutral oil, for greasing the dish
Powdered sugar, optional, for serving

French bread: Day-old bread absorbs custard while keeping some shape. Cut into roughly 1-inch cubes and aim for 10 to 12 ounces. The cup measurement is approximate because crusty and airy breads pack differently.

Eggs and milk: Eggs set the casserole, and milk gives the bread moisture. Whole milk makes a richer result. An unsweetened dairy-free milk alternative can be used, though the eggs remain part of the recipe.

Apples: Peel and core before dicing. Small pieces soften more evenly than large chunks. Granny Smith gives tartness, while Honeycrisp makes a sweeter filling with some texture.

Brown sugar, cinnamon, and vanilla: These go into the custard so the flavor reaches the bread throughout. A light dusting of powdered sugar at serving is optional rather than part of the bake itself.

How to Make Apple Cinnamon French Toast Bake

1. Prepare the dish and bread

Heat the oven to 350 degrees F and grease a 9-by-13-inch baking dish. Cut the bread into 1-inch cubes. Use the weight as a guide rather than a whole very large bakery loaf, which can make the bake dry with this amount of custard.

2. Whisk the custard

In a large bowl, whisk the eggs until blended. Whisk in the milk, brown sugar, vanilla, and cinnamon until the sugar is evenly distributed and no large streaks of egg remain.

3. Add the bread and apples

Fold the bread into the custard, then add the diced apples and walnuts if using. Transfer to the greased dish, distribute evenly, and gently press the bread down so the cubes absorb the liquid. Let stand for about 15 minutes, pressing any dry top pieces into the custard once more. For the overnight method, cover and refrigerate promptly for about 8 to 12 hours instead.

4. Bake until set

Bake uncovered for about 40 to 55 minutes, until the top is golden, the apples are tender, and the center is set rather than liquid. Check that the center reaches at least 160 degrees F on a food thermometer. Tent loosely with foil if the top browns before the middle finishes. An overnight-chilled dish may take longer; follow the bakeware manufacturer guidance about moving cold dishes into a hot oven.

5. Rest and serve

Let stand for about 10 minutes before serving so the custard settles. Dust individual portions lightly with powdered sugar if desired and serve warm. Add any syrup or other toppings at the table.

Same-Day and Overnight Methods

For the same morning: Give the assembled mixture about 15 minutes to soak while the oven heats. Press the bread gently into the custard so dry pieces on top get some moisture. Do not mash the cubes into a paste.

For overnight: Assemble, cover, and refrigerate promptly at 40 degrees F or below for about 8 to 12 hours. Do not leave the egg mixture on the counter overnight. Bake the next morning, allowing extra time for a cold center and following your dish manufacturer’s directions for temperature changes.

The overnight version will usually be softer because the bread has more time to absorb liquid. It should still set in the middle after baking. Keep toppings such as powdered sugar or syrup separate until serving.

How to Tell When the Center Is Done

A golden surface is only part of the check. The center should be set, without liquid custard sloshing when you move the dish gently, and the apples should be tender. Use a thermometer to verify at least 160 degrees F in the middle, consistent with USDA guidance for egg dishes.

If the top bread is darkening early, cover loosely with foil and keep baking. A chilled dish, deeper pan, large apple pieces, or a different bread can all change the cooking time. Rest for 10 minutes afterward so the custard can settle before portioning.

Variations and Serving Ideas

Leave out the walnuts if you prefer, or replace them with chopped pecans. A small pinch of nutmeg adds another warm spice. If you choose sweeter bread, such as brioche, expect a richer and softer result and consider how much sweetness you want at the table.

Serve warm with fruit, yogurt, or a little maple syrup. For a larger brunch spread, add a savory option such as Chefmaniac’s maple sausage apple cheddar biscuit cups. If you enjoy baked breakfasts, bookmark the apple butter oatmeal bake or pumpkin pie French toast. Browse the Breakfast Recipes collection for more ideas.

Storage, Freezing, and Reheating

Refrigerate cooked portions within 2 hours in shallow covered containers at 40 degrees F or below. Use within 3 to 4 days, following USDA guidance for leftovers. Keep any fresh dairy toppings separate.

Reheat covered portions in the oven or microwave until the centers reach 165 degrees F. A small splash of milk can help if the bread seems dry. Oven reheating preserves more texture on the top; a microwave makes the bread softer.

For freezing, cool cooked portions promptly and pack airtight, with parchment between layers if needed. Use within about 2 months for best quality. Thaw in the refrigerator and reheat thoroughly. Add powdered sugar only after warming, since it dissolves during storage.

Frequently Asked Questions

Can I prepare this the night before?

Yes. Cover and refrigerate the assembled dish promptly for about 8 to 12 hours. Allow extra baking time and verify that the center is set and reaches 160 degrees F.

How much bread should I use?

Use about 10 to 12 ounces, roughly 8 to 10 loosely measured cups of 1-inch cubes. A very large bakery loaf can be too much for the eggs and milk listed.

Can I use fresh bread?

Yes, but it gives a softer texture and can break down more while soaking. Day-old bread generally holds its shape better.

Why is the center soggy?

It may need more baking time, or the bread may be unusually soft. Check the center rather than the browned top and let the dish rest before serving. Properly set French toast is still moist, not dry like toast.

Do I have to peel the apples?

Peeling gives a smoother texture and is recommended here. If you leave skins on, expect them to remain noticeable after baking.

Can I leave out the walnuts?

Yes. They are optional and do not affect the custard setting. Omit them or serve nuts separately if preferred.

Spoon the bake onto plates after its short rest, with some golden bread and tender apples in each serving. A little powdered sugar or syrup finishes it simply, whether you mixed it that morning or prepared it the night before.