Apple Crisp French Toast Casserole

This delicious Apple Crisp French Toast Casserole is a perfect weekend brunch dish that’s both comforting and easy to prepare. Made with day-old challah bread, caramelized apples, and a buttery streusel, it’s a crowd-pleaser. You can easily swap in your favorite apples or use regular milk for flexibility without losing that creamy texture.

Ingredients Needed:

French Toast and Caramelized Apples:

• 1 loaf day-old challah bread, crust removed, cut into 1-inch cubes
• 1/2 cup sugar
• 1/4 cup apple cider, plus more for syrup if needed
• Juice of 1/2 lemon
• 3 Gala apples, peeled, cored and diced
• 3 medium Granny Smith apples, peeled, cored and diced
• 2 tablespoons apple brandy, such as Calvados, optional

Streusel:

• 1 stick (8 tablespoons) butter, softened
• 1/4 teaspoon fine salt
• 1/4 cup sugar
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 teaspoon cinnamon

Casserole:

• Softened butter for greasing the baking dish
• 3 large eggs
• 2 large egg yolks
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 2 1/2 cups half-and-half
• 4 tablespoons cold butter, cut into pieces

How To Make Apple Crisp French Toast Casserole?

1. Prepare the French Toast and Caramelized Apples: Preheat your oven to 275°F (135°C). Spread the bread cubes evenly on a large baking sheet and bake until lightly toasted, which should take about 15 minutes. Set the bread aside to cool completely. Adjust the oven temperature to 350°F (175°C) for later.
2. Caramelize the Apples: In a large, high-sided sauté pan, combine the sugar, apple cider, and lemon juice. Bring the mixture to a simmer over medium heat. Add the diced Gala and Granny Smith apples, stirring occasionally until the apples are softened and caramelized, about 15 minutes. If using apple brandy, add it and cook for a few more minutes. Using a slotted spoon, transfer the apples to a bowl and set them aside to cool. Reserve the remaining apple cooking liquid for serving.
3. Prepare the Streusel: In a large bowl, mix together the softened butter, salt, and sugar until smooth. Stir in the flour, oats, and cinnamon until well combined. Refrigerate the mixture for about 15 minutes, then squeeze it in your hands to form larger and smaller clumps.
4. Combine and Assemble: Butter a 9-by-13-inch (23-by-33cm) baking dish generously. In a large bowl, whisk together the eggs, egg yolks, vanilla extract, and cinnamon until smooth. Gradually whisk in the half-and-half. Fold in the cooled caramelized apples, then gently stir in the toasted bread cubes until fully coated. Let the mixture sit for about 10 minutes to allow the bread to soak.
5. Add Streusel and Bake: Pour the apple-bread mixture into the buttered baking dish, pressing down slightly to create an even layer. Evenly scatter the prepared streusel over the top. Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking until the casserole is puffed and lightly golden brown, about 30 minutes more. Allow the casserole to cool slightly after removing it from the oven.
6. Make the Syrup: Reheat the reserved apple cooking liquid over medium heat. If the liquid is too thin, simmer it briefly until reduced to a syrup consistency. If there’s not enough liquid, add a bit of apple cider and simmer until thickened. Lower the heat and whisk in the cold butter, piece by piece, until the syrup is smooth and emulsified.
7. Serve and Enjoy: Slice the casserole and serve with the warm apple syrup drizzled over the top.

Recipe Tips:

• Use day-old bread for the best texture: Slightly stale bread absorbs the custard better and helps the casserole stay firm.
• Dice the apples evenly to cook them perfectly: Cutting the apples to the same size makes sure they all cook evenly, so none are too hard or too soft.
• Let the bread soak before baking: Soaking for 10 minutes helps the custard fully absorb, making the inside creamy and the top crispy.
• Chill the streusel before topping: Keeping the streusel cold creates crunchy bits that stay intact while baking.
• Make the syrup thicker if needed: Simmer the apple liquid to reduce it or add some apple cider to get a richer syrup for serving.

How To Store Leftovers?

• Refrigerate: First, let the leftover Apple Crisp French Toast Casserole cool until it reaches room temperature. Then, place the leftovers in an airtight container and refrigerate them for up to 3 days.
• Freeze: Allow the casserole to cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months.

Nutrition Facts

Serving Size 1 of 10 servings

• Calories: 591
• Total Fat: 30 g
• Saturated Fat: 17 g
• Carbohydrates: 69 g
• Dietary Fiber: 5 g
• Sugar: 30 g
• Protein: 11 g
• Cholesterol: 183 mg
• Sodium: 305 mg

Try More Bobby Flay Recipes:

• Andersonville Coffeecake
• Almond Croissant French Toast With Almond Butter Syrup
• Bobby Flay Strata
• Bobby Flay Bananas Foster French Toast