Breakfast · Vegetarian · Fall · Make ahead · Baking

Apple French Toast Bake

Name: Apple French Toast Bake
Prep time: 20 min
Cook time: 55 min
Total time: 565 min
Yield: 12 breakfast portions
Ingredients: 1 day-old baguette, about 45 to 50 cm long, cut into 2 cm slices; 8 large eggs; 3 cups milk; ⅓ cup granulated sugar; 1 tbsp vanilla extract; ¼ tsp ground nutmeg; ¼ tsp fine salt; 680 g firm apples, peeled and thinly sliced; 1 tbsp lemon juice; ¼ cup granulated sugar; 1 tsp ground cinnamon; 2 tbsp pure maple syrup; 1 pinch fine salt; 2 tbsp unsalted butter, melted, plus more for the dish

Day-old baguette soaks up vanilla egg custard beneath cinnamon and maple apples. Assemble the dish the night before, then bake for a warm breakfast that serves a crowd.

Edited by Tasty Recipes editorial team

Published 2026-09-19

About 9 hr 25 minMakes 12 breakfast portions

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Golden baked baguette custard topped with cinnamon apple slices, with one serving on a cream plate

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How to make Apple French Toast Bake

Timing breakdown · 3 timed stages

Plan about 20 minutes assembly, at least 8 hours refrigerated overnight, 45 to 55 minutes baking and 10 minutes resting. The overnight chill is included; the source permits chilling for up to 48 hours. Check the centre rather than relying only on time.

Preparation: 20 min
Cooking: 55 min

Chilling Step 4: 8 hours
Baking Step 5: 45 to 55 minutes
Resting / cooling Step 6: 10 minutes

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

01
Lightly butter the baking dish. Arrange the day-old baguette slices in one snug layer; use about 21 slices, trimming as needed to fit.
02
Whisk the eggs in a large bowl until blended. Whisk in milk, the custard sugar, vanilla, nutmeg and salt. Pour evenly over the bread, pressing any dry slices gently into the custard.
03
Toss the apples with lemon juice, the topping sugar, cinnamon, maple syrup, a pinch of salt and melted butter. Spread the apples and their juices evenly over the soaked bread.
04
Cover tightly and refrigerate overnight, allowing at least 8 hours. Keep the egg-and-milk dish chilled throughout; do not leave it on the counter overnight.
05
When ready to bake, heat the oven to 190°C (375°F). Uncover the cold dish and bake for 45 to 55 minutes, until the apples are tender, the centre is set and a thermometer inserted into the middle of the custard reaches 74°C (165°F). If the top browns too quickly, tent loosely with foil.
06
Rest for 10 minutes before dividing into 12 portions. Serve warm. Refrigerate leftover portions in shallow containers within 2 hours; use within 2 to 3 days or freeze. Reheat only the portion needed to 74°C (165°F).

Recipe questions

Do I need to refrigerate it overnight?

Yes. This version is planned as an overnight bake so the day-old bread absorbs the custard. Cover and chill it for at least 8 hours; the source recipe allows refrigeration for up to 48 hours.

Which apples should I use?

Firm, tart apples such as Granny Smith hold their shape and balance the sweet custard. Peel and slice them thinly so they soften during the bake.

How do I know the middle is cooked?

The centre should look set rather than wet, the apples should be tender, and a digital thermometer in the custard should read 74°C (165°F). A browned top alone is not a reliable doneness check.

Can I use fresh bread?

Day-old baguette is recommended because it absorbs the custard while keeping some structure. Very fresh bread can turn softer; this version has not been calibrated for that swap.

Can I leave leftovers out for brunch?

No. Because the bake contains eggs and milk, move extra portions into shallow containers and refrigerate within 2 hours. Reheat thoroughly before serving again.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Adapted from Janet Matz at King Arthur Baking. The baguette, custard and apple-topping proportions and 23 x 33 cm pan are retained, with explicit overnight timing, a centre temperature check and leftover guidance.

Adapted from Janet Matz at King Arthur Baking.

Additional guidance: Foodland Ontario: apple availability · FoodSafety.gov: safe minimum internal temperatures · Health Canada: food safety tips for leftovers