0 from 6 votes
Apple Pie French Toast Bake
TWO desserts collide into one irresistible breakfast with this Apple Pie French Toast Bake! This casserole, also known as bread pudding, is a family favourite breakfast!
Prep Time
15 mins
Cook Time
15 mins
Refrigerate Time
30 mins
Total Time
1 hr 35 mins
Servings: 10 -12
Calories: 472 kcal
Course:
Dessert , Breakfast
Ingredients
APPLE FILLING:
- 21 ounces apple pie filling canned
OR
- 1 tablespoon butter
- 4 apples large, sliced
- ¼ cup granulated sugar
- ¾ teaspoons ground cinnamon
FRENCH TOAST BAKE:
- 15 ounce loaf vienna french bread or challah, roughly cubed
- 8 eggs large
- 3 cups milk
- ¼ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
CRISP TOPPING (OPTIONAL FOR ADDED CRUNCH):
- ½ cup quick-cooking oats or rolled oats for a chewier crumb
- ⅓ cup all-purpose flour or plain flour
- ⅓ cup brown sugar packed
- ½ teaspoon ground cinnamon
- 1 pinch baking powder
- 3 tablespoons butter melted (I use light or reduced fat)
FROSTING (OPTIONAL):
- ½ cup confectioners sugar or icing sugar
- 1 teaspoon maple syrup
- 1 ½ tablespoons milk
Instructions
FOR APPLE PIE FILLING (If not using Apple Pie Filling):
- Heat a medium-sized pot over medium-high heat. Melt butter; add apple slices, sugar and cinnamon; mix through to evenly coat. Cook for 10-15 minutes until apples are soft and tender.
Cup of Yum
FOR FRENCH TOAST:
- Spray a 9x13 dish with nonstick cooking spray. Arrange the diced bread in the baking dish; set aside.
- In a medium-sized mixing bowl, whisk together the eggs, milk, sugar (or sweetener), vanilla and cinnamon. Pour the egg mixture over the bread. Press bread down into the egg wash to completely soak.
- Pour the apple pie filling over the top of the soaked bread.
FOR THE CRISP TOPPING:
- In a medium-sized bowl, combine the oats, flour, brown sugar, cinnamon, baking powder and melted butter. Mix well using a spatula or your fingertips,to soak the butter through the dry ingredients. Sprinkle evenly over the soaked bread in the baking dish.
- Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
READY TO BAKE:
- Preheat oven to 175°C | 350°F. Remove baking dish from the refrigerator and bring to room temperature for 20-30 minutes.
- Then bake for 40-50 minutes until the crisp is golden browned and the casserole is completely cooked through.
FOR THE FROSTING:
- In small bowl, whisk the glaze ingredients. Drizzle over casserole.
- Serve warm.
Notes
- Serve with a generous dollop of whipped cream.
Nutrition Information
Calories
472kcal
(24%)
Carbohydrates
81g
(27%)
Protein
13g
(26%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
152mg
(51%)
Sodium
409mg
(17%)
Potassium
350mg
(10%)
Fiber
4g
(16%)
Sugar
45g
(90%)
Vitamin A
507IU
(10%)
Vitamin C
4mg
(4%)
Calcium
159mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10-12
Amount Per Serving
Calories 472
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 81g | 27% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 152mg | 51% |
| Sodium | 409mg | 17% |
| Potassium | 350mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 45g | 90% |
| Vitamin A | 507IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 159mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.