Recipe: How to Make Baked French Toast Casserole with Apples

I was searching for an easy breakfast recipe I could make prepare ahead of time so all I needed to do on Sunday morning was roll out of bed and place it in the oven.  Paula Dean’s French Toast Casserole recipe did not disappoint.  Although I didn’t have any nutmeg and did not add the gooey pecan topping, this breakfast dish turned out delicious!

Not only is French Toast Casserole a great dish to make for house guests, it’s perfect for Sunday Brunch as well.  Any recipe you can prepare breakfast ahead of time is a keeper for sure.

Adapted from  Paula Dean


6-8 Slices French bread { thin}
1 granny smith apple {cut into thin slices}
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon


Arrange french bread in a generously buttered 9 by 13-inch baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the sliced bread and apples, making sure to cover evenly with the milk-egg mixture. Spoon some of the mixture in between the slices if need be. Cover with foil and refrigerate overnight.  The next morning preheat the oven to 350 degrees and bake for 35-40 minutes

Dig in.

Paula Deen’s Southern Cooking Bible

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  1. Dinocutter says

    Sounds and looks delicious!! I have everything needed so, will try this recipe tonight. One question, though; …do I remove the foil prior to baking or leave the foil atop the casserole?

  2. Dinocutter says

    Thank you for the quick response. The dish is in the fridge ready for the morning’s feast. Happy New Year!

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