Cinnamon-Raisin French Toast Casserole

This French toast casserole arguably reigns as the king of hearty, robust breakfasts. The buttery apple filling forms the perfect mix to the breakfast bread. Consider preparing this the night before, and note that it makes a ton of food.

This recipe is from a larger article on comfort food casseroles.


Apple Filling

  • 2 tablespoons butter
  • 5 Golden Delicious apples, peeled, cored, and sliced
  • 1/4 cup packed light brown sugar
  • 3 tablespoons apple juice

French Toast

  • 1 loaf (16 ounces) sliced cinnamon-raisin bread
  • 3 cups whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 10 large eggs
  • 1 tablespoon butter
  • 2 tablespoons sugar
  1. To make the filling, melt the butter in a 12-inch skillet over medium heat. Add apples and sugar. Cook for 20 minutes, stirring occasionally, until apples are deep golden. Stir in apple juice and cook for 1 minute.
  2. Grease a 3-1/2 to 4 quart shallow ceramic casserole or a 13x9-inch glass baking dish. Arrange half of the bread slices, overlapping slightly, in the casserole or baking dish.
  3. In a medium bowl with a wire whisk or a fork, beat the milk, salt, cinnamon and eggs until well mixed. Pour half of the egg mixture over the bread in the casserole dish. Reserve one-fourth of the apple filling; cover and refrigerate to spoon on casserole after baking.
  4. Spread the remaining apple filling over the bread in an even layer. Arrange the remaining bread slices over the apple layer. Pour the remaining egg mixture over the bread, pressing bread down with a spatula so it absorbs the maximum amount of the egg mixture. Dot bread with butter and sprinkle with sugar. Cover the casserole and refrigerate overnight.
  5. To bake, preheat oven to 325°F. Uncover the casserole and bake 50 to 55 minutes or until a knife inserted in the center comes out clean. Reheat the reserved apple filling in the microwave until heated through, and spoon it on top of French toast to serve.


Ready in: 1 Hour 30 Minutes

Recipe editor Patricia Mitchell