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Baked French toast with apples, cinnamon, and raisins

This baked French toast casserole with caramelised apples and raisins is the perfect sweet treat to feed a crowd The bread can soak overnight to be ready to be baked in the morning. Top this with crunchy pecans, a dusting of icing sugar, yoghurt, fresh berries and maple syrup.

Prep Time
15 mins
Course: Breakfast
Cuisine: American

Ingredients

For the caramelized apples:
  • ½ cup raisins or sultanas or a mix of both
  • 2 large apples either Granny smith apples or Pink Lady apples, peeled and cut into small pieces
  • 2 Tbsp salted butter
  • 2 Tbs coconut sugar or other dark brown sugar
  • ½ tsp cinnamon
For the baked French toast:
  • 1 loaf of raisin bread around 500gms / 1lb - or cinnamon raisin bread
  • 4 large free-range eggs
  • 1 teaspoon cinnamon
  • 1 ½ teaspoons vanilla extract or essence
  • 1 Tbs coconut sugar or other dark brown sugar
  • 3 Tbsp Orange liqueur such as Grand Marnier or Cointreau
  • 2 cups milk whole milk or any % will work
  • Zest of ½ and orange
  • Butter or cooking spray for the oven dish
For the topping:
  • ½ cup walnuts or pecans roughly chopped (use slivered almonds as an alternative too)
  • 2 Tbsp melted salted butter
  • ½ tsp cinnamon
  • 1 Tbsp coconut sugar or other dark brown sugar – Optional

Instructions

    Cup of Yum
  1. To caramelize the apples, pour boiling water over the raisin and allow them to soak for 5 – 10 minutes. Melt the butter in a non-stick pan over medium heat until bubbling. Add the apples and sauté for around 2 – 3 minutes. Add the sugar and cinnamon and cook for a further 3 minutes until starting to soften. 
  2. Drain the raisins and add them to the apple mixture tossing to coat. 
  3. To make the French toast bake, cut the bread into thick slices around 2 cm (1/2 an inch) thick. Cut the bread slices in half through the middle and then cut the bottom halves into roughly 6 even blocks (approx 1-inch cubes)
  4. Butter a 20-22cm x 30 – 33cm (9 x 13 inch) rectangular baking dish (or another shape) and spread the bread cubes over the bottom in an even layer ensuring that there are no holes and the bread covers the base.
  5. Evenly sprinkle the apple filling over the base.
  6. In a large jug or medium bowl, add the eggs, cinnamon, vanilla, sugar, orange liqueur, milk and orange zest and whisk until well combined.
  7. Dip the bread top halves in the egg mixture and allow to soak for a few seconds. Layer them over the top of sautéed apples to form a top layer. Pour over the egg mixture.
  8. Cover with aluminum foil and refrigerate overnight or allow to soak for an hour.
  9. When you are ready to bake, remove the soaked French toast bringing it to room temperature. Preheat the oven to 180C/350F. Bake in the oven for 40 minutes covered.
  10. To make the topping, mix the topping ingredients together in a bowl. Remove the French toast from the oven, take off the foil and sprinkle the topping over the bake. Return to the oven uncovered and bake for a further 15 – 20 minutes until golden brown.

Notes

  • Serve this warm out of the oven with a dusting of confectioners' sugar, a drizzle of maple syrup, fresh berries (or other fresh fruit of your choice) and a dollop of full-fat Greek yoghurt (or cream).