Cinnamon Apple French Toast Casserole
User Reviews
5
Cinnamon Apple French Toast Casserole
Description
The casserole begins by greasing a baking dish and placing cubed Hawaiian sweet rolls as the base. Tossed diced apples coated in cinnamon sugar spread across the bread add a tart, spiced fruit layer. A custard mixture of eggs, half-and-half, vanilla, and salt soaks the bread and apples, infusing them with flavor and moisture. The dish is refrigerated to allow the custard to fully soak in before baking.
A topping made from flour, brown sugar, butter, and cinnamon is mixed until crumbly and spread over the custard-soaked bread and apples, adding a crunchy, sweet contrast after baking. The casserole is baked until set and golden, balancing tender, moist interior with a spiced, crisp crumble.
This make-ahead breakfast pairs well with coffee or syrup and serves multiple people, making it practical for family meals or gatherings. The recipe notes suggest using a 9x13-inch pan or baking on a sheet pan to prevent over-browning at the bottom.
Ingredients
- butter for greasing pan, soft
- 1 ounce Hawaiian sweet rolls package
- 1 apple peeled, cored, and diced, large, Golden Delicious
- 4 tablespoons sugar
- 1 teaspoon cinnamon
- 6 egg large
- 2 cups half and half
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
For the crumble:
- ½ cup all-purpose flour
- ½ cup brown sugar
- 5 tablespoons butter soft
- 1 teaspoon cinnamon
Instructions
- Generously grease a 2-quart casserole dish* with soft butter. Place cubed Hawaiian rolls in pan.
- Combine diced apples with 1 tablespoon of sugar and 1 teaspoon cinnamon. Toss to coat apples with sugar mixture. Sprinkle apples on top of bread.
- Combine eggs and remaining 3 tablespoons of sugar. Whisk together to combine, then add half and half, vanilla and salt. Pour mixture evenly over bread. Cover with plastic wrap. If bread extends slightly over the top of the pan, don’t try to squish it down. Just covered it loosely and then seal at the edges. Refrigerate at least 6 hours or as long as 12.
- To make the crumble, combine flour, brown sugar and cinnamon in a medium size bowl. Stir well. Add the softened butter and mix with a fork until large crumbs form. If mixture is too moist to form crumbs, add more flour 1 tablespoon at a time, stirring well after each addition, until crumbs form. (You shouldn’t need more than 2 tablespoons of flour.) Cover crumbs with plastic wrap and refrigerate until just before baking French toast.
- In the morning (or at least 6 hours later), remove casserole and crumble mixture from refrigerator. Preheat oven to 350˚F.
- Place casserole on a sheet pan** and sprinkle crumble mixture evening over the top. Bake (on sheet pan**) for 30 minutes, then cover loosely with foil and bake another 15-20 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Sprinkle with powdered sugar or serve with maple syrup - or both!
Notes
- You can use a 9x13-inch baking dish as an alternative to a 2-quart casserole.
- Baking the casserole on a sheet pan helps prevent the bottom from browning too much.
- Refrigerate the casserole at least 6 hours or up to 12 for optimal custard absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 109mg | 36% |
| Sodium | 140mg | 6% |
| Potassium | 115mg | 2% |
| Sugar | 14g | 28% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 68mg | 7% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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