Apple Cinnamon Sourdough French Toast Casserole
The Apple Cinnamon Sourdough French Toast Casserole is here to transform your breakfast game, allowing you to serve up a hearty dish that’s as easy as it is flavourful. This recipe is perfect for busy mornings or cozy weekend brunches, ensuring everyone gets their fill of sweet, spiced goodness in one simple bake. Join us as we break down this delectable casserole and share the secrets to perfecting it in your own kitchen.
Ingredients & Substitutions
- Custard – Whole milk, heavy cream, and large eggs are used to create the base of the custard.
- Maple Syrup – Love the extra fall sweetness it brings to the dish! I prefer pure maple syrup.
- Cinnamon – Divide the ground cinnamon between the custard and cooked apples.
- Apples – I suggest using Granny Smith Apples, I just love the tartness that they bring to this dish, but you can swap them for other fresh apples like Red Lady or Gala Apples.
- Cream Cheese – If you’ve never tried cream cheese in French Toast Casserole, you are in for a treat! The tangy creaminess goes perfectly with the sweetness of the apple cinnamon French toast casserole.
How to Make Apple Cinnamon Sourdough French Toast Casserole
- Add the butter to a large skillet over medium heat. Once the butter is melted, add the chopped apples. Cook for about 5 minutes, stirring often, until the apples are just tender.
- Stir in the brown sugar and 1 teaspoon of ground cinnamon, and cook 1–2 more minutes until the sugar melts.
- Remove from the heat and let the apples cool.
- Preheat the oven to 350°F.
- Cube the crusty bread into bite-sized pieces, about 1-inch cubes. Place the bread cubes in a large bowl and set aside.
- In a separate bowl, whisk together the eggs, milk, heavy cream, maple syrup, vanilla extract, cinnamon, and salt until fully combined.
- Grease a 9×13 baking pan with nonstick cooking spray.
- Place half of the bread cubes into the prepared pan. Top this layer with half of the cinnamon-apple mixture and half of the cubed cream cheese.
- Next, pour the custard mixture into the prepared casserole dish and place it in the preheated oven.
- Bake for 50–55 minutes, or until the middle is set and the top of the casserole is golden brown and slightly crisp.
- Serve warm with a dusting of powdered sugar and a drizzle of maple syrup.
How to Store
Store leftover Apple Cinnamon Sourdough French Toast Casserole in an airtight container in the fridge for up to 3 days. Reheat individual slices in the microwave, heating in 30-second increments until warmed through. For the whole casserole, preheat the oven to 350°F, cover it, and bake for 15–20 minutes until heated through.
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Why You’ll Love This Recipe:
Prep Ahead for Busy Mornings
This recipe not only simplifies your life but also transforms your mornings into a delightful experience. Get the casserole ready the night before, cover it, and stick it in the fridge. When you rise, all you need to do is pop it in the oven. It’s like having a personal chef who lets you savor a slow cup of coffee while the main event bakes to perfection!
Cozy Fall Flavor
The beautiful symphony of cozy fall flavors in this recipe will take you on a nostalgic journey, similar to crisp autumn days. Imagine the tartness of Granny Smith apples as they cook down with luxurious butter, brown sugar, and a hint of ground cinnamon, creating a heavenly sauce that envelops each ingredient in warmth. When these succulent apple pieces are layered with crusty sourdough cubes and creamy dollops of cream cheese, you can practically taste the season change.
Uses Stale Bread
This recipe brilliantly transforms stale bread into a delightful breakfast option that doesn’t just reduce waste but also elevates your morning routine. Just like my traditional sourdough French toast casserole, this apple version combines the comforting texture of custard-soaked bread with the vibrant sweetness of fresh apples. By cubing the sourdough into bite-sized pieces, you create a perfect balance of flavors and textures, ensuring every bite is a delightful experience.
Warnings:
- Avoid Fresh Bread: Fresh sourdough gets overly soggy in custard; always use day-old or stale for proper texture.
- Don’t Skip Chill Time: Insufficient soaking (under 4 hours) leads to dry edges—overnight is essential for even absorption.
- Watch Overbaking: Beyond 60 minutes risks tough, dry casserole; check at 160°F internal temp to prevent cracking.
- Raw Eggs Risk: Use pasteurized eggs if serving to vulnerable groups like pregnant people or elderly, as custard isn’t fully cooked initially.
- Nut Allergy Alert: Omit pecans/walnuts or label clearly; cross-contamination possible in shared kitchens.
FAQs
Can I Make It Ahead?
Yes, assemble the casserole up to 24 hours in advance by soaking the bread in custard overnight in the fridge. This enhances flavor as the sourdough absorbs the mixture fully. Bake straight from the fridge, adding 5-10 extra minutes.
What Bread Works Best?
Day-old or slightly stale sourdough is ideal—it soaks up custard without getting mushy, thanks to its chewy crumb. Avoid fresh loaves, which turn soggy; sandwich-style sourdough bakes faster than artisan boules.
How Do I Know When It’s Done?
Bake until the top is golden and puffed, with an internal temperature of 160°F in the center—no liquid when tested with a knife. Total time is 45-60 minutes at 350°F; tent with foil if browning too quickly.
Can I Use Sourdough Discard?
Absolutely—add up to 1/2 cup unfed discard to the custard for extra tang without affecting rise. It boosts fermented depth and reduces waste, a win for sourdough bakers.
What Substitutions Work?
Swap dairy for almond/oat milk and vegan butter for dairy-free; use gluten-free sourdough if needed, though it may be less absorbent. For nut-free, skip pecans or use seeds; apples can become pears or berries seasonally.
Helpful Tips:
- Use Day-Old Sourdough: Stale bread absorbs custard evenly without turning mushy, creating a custardy center and crisp top.
- Cube Uniformly: Cut into 1-inch pieces for even soaking; gently press into custard and chill overnight for best flavor.
- Bake Smart: At 350°F for 45-60 minutes to 160°F internal temp; tent with foil if browning too fast, then rest 10 minutes.
- Boost Flavor: Add 1/2 cup sourdough discard to custard for tang; use full-fat dairy and extra cinnamon for richness.
- Store Properly: Refrigerate leftovers 3 days or freeze unbaked up to 2 months; reheat at 325°F for 15 minutes.
Apple Cinnamon Sourdough French Toast Casserole Recipe
Equipment
- Apple Peeler
- Mixing bowls
- Whisk
- 2.5 QT Baking Dish
Ingredients
- ½ loaf of sourdough bread about 4 cups
- 30 grams unsalted butter 2 Tablespoons
- 250 grams Granny Smith apples peeled & diced about 2 cups
- 15 grams light brown sugar 1 Tablespoon
- 3 grams ground cinnamon divided 1 1/2 teaspoons
- 200 grams large eggs about 4 large eggs
- 240 grams milk 1 cup
- 60 grams heavy cream 1/4 cup
- 65 grams maple syrup 1/4 cup
- 4 grams vanilla extract 1 teaspoon
- 3 grams salt 1/2 teaspoon
- 110 grams cream cheese cubed into small pieces 4 ounces
Instructions
- Add butter to a large skillet and bring to medium heat.
- 30 grams unsalted butter
- Once the butter is melted, add the peeled and diced Granny Smith apples. Cook until just tender, about 5 minutes, stirring often.
- 250 grams Granny Smith apples, peeled & diced
- Stir in the brown sugar and 2 grams (1 teaspoon) of ground cinnamon. Continue to cook and stir until the sugar has melted, about 1-2 minutes. Remove from the heat and let cool.
- 15 grams light brown sugar,3 grams ground cinnamon, divided
- Cube the sourdough bread into bite-sized pieces, about 1-inch cubes, the place them in a large bowl and set to the side.
- For this recipe, you can use a fresh or slightly stale loaf of my Beginner’s Sourdough Bread. Sometimes I will remove really tough pieces of the crust.
- 1/2 loaf of sourdough bread
- In a separate bowl whisk together the eggs, milk, heavy cream, maple syrup, vanilla extract, remaining 1 gram (1/2 teaspoon) of ground cinnamon and salt until combined.
- 200 grams large eggs,240 grams milk,60 grams heavy cream,65 grams maple syrup,4 grams vanilla extract,3 grams salt
- Grease a 2.5 QT baking dish with nonstick cooking spray.
- Place half of the bread into the prepared baking dish and top that layer with half of the cinnamon apple mixture and cubed cream cheese. Top that layer with the remaining bread cubes and cinnamon apples.
- 110 grams cream cheese, cubed into small pieces
- Next, pour the custard mixture over the into the prepared casserole dish. Allow the casserole to rest for 30 minutes.
- This allows the bread to soak up the custard prior to baking. and place it into the preheated oven.
- While the casserole rests, preheat the oven to 350 degrees F.
- After 30 minutes, place the casserole in the hot oven and bake for 50-55 minutes, or until the middle is cooked through with no more liquids and the top of the casserole is golden brown and slightly crisp.
- Serve immediately with powdered sugar and a drizzle of maple syrup on top!
Ingredients & Substitutions
- Custard – Whole milk, heavy cream, and large eggs are used to create the base of the custard.
- Maple Syrup – Love the extra fall sweetness it brings to the dish! I prefer pure maple syrup.
- Cinnamon – Divide the ground cinnamon between the custard and cooked apples.
- Apples – I suggest using Granny Smith Apples, I just love the tartness that it brings this dish, but you can swap it for other fresh apples like Red Lady or Gala Apples.
- Cream Cheese – If you’ve never tried cream cheese in French Toast Casserole, you are in for a treat! The tangy creaminess goes perfectly with the sweetness of the apple cinnamon French toast casserole.
Tips for Success
- Prepare this easy breakfast casserole the nightbefore, store it in the fridge and pop it in theoven the next morning for an easy and deliciousbreakfast.
- If the top of the Cinnamon Apple SourdoughFrench Toast is browning too much before it hasfinished baking, cover the top with aluminum foiland continue to bake.
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