Apple Pie French Toast Casserole Recipes

APPLE PIE FRENCH TOAST CASSEROLE

Steps:

• In small bowl, mix granulated sugar and 1 1/2 teaspoons cinnamon with whisk.
• Heat 10-inch skillet over medium-high heat; melt butter in skillet. Add apples and half of the cinnamon-sugar; stir to coat. Cook about 10 minutes or until apples are tender.
• Butter 13x9-inch (3-quart) glass baking dish; spread half of the bread in bottom. Top with half of the apple mixture; repeat.
• In bowl, beat half-and-half, milk, eggs, vanilla and remaining cinnamon-sugar with whisk. Pour mixture over bread and apples, pressing down with spoon so everything gets soaked. Cover and refrigerate at least 1 hour but no longer than 12 hours to allow bread to soak up custard.
• Remove from refrigerator. Heat oven to 350°F. Bake about 40 minutes or until edges and top of bread are golden and casserole has puffed up a bit. Cool on rack 15 minutes before serving.
• In small bowl, beat glaze ingredients with whisk. Drizzle over casserole.

APPLE CRISP FRENCH TOAST CASSEROLE

Steps:

• For the French toast and caramelized apples: Preheat the oven to 275 degrees F.
• Spread the bread cubes on a large baking sheet and bake until lightly toasted, about 15 minutes. Let cool. Adjust the oven to 350 degrees F.
• Combine the sugar, apple cider and lemon juice in a large, high-sided saute pan and bring to a simmer over medium heat. Stir in the Gala and Granny Smith apples and cook, stirring occasionally, until softened and caramelized, about 15 minutes. Add the apple brandy if using; cook a few minutes longer. Using a slotted spoon, transfer the apples to a bowl (you don't want the apples to be too wet) and let cool. Reserve the apple cooking liquid for serving.
• For the streusel: Mix together the butter, salt and sugar in a large bowl until smooth. Add the flour, oats and cinnamon and mix until well combined. Refrigerate for 15 minutes. Squeeze the mixture in your hands to form larger and smaller clumps.
• For the casserole: Butter a 9-by-13-inch baking dish with some softened butter. Whisk the eggs, yolks, vanilla and cinnamon in a large bowl until smooth. Whisk in the half-and-half, then fold in the cooled apples. Add the bread and stir to coat, pressing down to make sure bread is totally submerged. Let sit for 10 minutes.
• Transfer the apple-bread mixture to the buttered baking dish, pressing down to make sure the top is an even layer. Scatter the streusel evenly over the top. Cover with foil and bake for 30 minutes. Uncover and continue baking until puffed and lightly golden brown, another 30 minutes or so. Remove from the oven and let cool slightly.
• Reheat the reserved apple cooking liquid. (If very thin, simmer briefly over medium heat until reduced to a syrup; if there isn't much, add some apple cider and simmer briefly.) Turn the heat to low and whisk in the cold butter, piece by piece, until emulsified. Serve with the French toast.

BAKED APPLE FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 7x11-inch baking dish with cooking spray.
• Beat eggs, half-and-half, milk, white sugar, and vanilla extract together in a large bowl; add bread cubes and stir to coat. Let soak until bread is moist, at least 10 minutes.
• Melt butter in a skillet over medium heat. Stir apples and brown sugar into the melted butter to moisten the sugar completely; add cinnamon and cook, stirring regularly, until the apples are warmed yet still firm, 5 to 7 minutes.
• Stir apple mixture into the bread mixture; pour into the prepared baking dish.
• Bake in preheated oven until golden on top and still somewhat soft in the center, 35 to 45 minutes.

APPLE FRENCH TOAST CASSEROLE

Steps:

• Melt the butter in a large skillet and add apples.
• Cook and stir for 5 minutes.
• Add brown sugar, water, and cinnamon and continue to cook and stir for 10 minutes until apples are tender.
• Spoon mixture into 13x9 baking dish.
• Cover apples with bread slices, making sure to cover the entire surface.
• Trim the bread to fit if you must.
• Beat eggs until foamy, then beat in milk and vanilla.
• Pour egg mixture over the bread slices.
• Cover the dish with plastic wrap and refrigerate overnight.
• In the morning, remove the dish from the refrigerator and let it stand while oven is preheated to 375 F.
• Bake uncovered for 35 minutes, or until bread is golden and firm.
• Let sit 10 minutes before serving.
• To serve on a platter, run a knife around the edges of the casserole, place platter on top of casserole, and carefully flip.
• To serve individually, use a spatula to remove serving, place serving plate on top of serving and carefully flip so apple side is up.

APPLE PIE FRENCH TOAST RECIPE BY TASTY

Steps:

• Whisk together eggs, milk, cinnamon, salt, vanilla, and brown sugar.
• Add ¾ of the grated apple to the egg mixture and fold it in.
• Coat bread slices with the egg and apple mixture. Pan fry in butter on medium flame for about 1 minute on each side (or until nicely toasted).
• Serve with the remaining grated apple, crushed nuts and a drizzle of maple syrup.
• Enjoy!

BAKED APPLE FRENCH TOAST

Steps:

• Arrange 10 slices of bread in a greased 13x9-in. baking dish. Spread with pie filling; top with remaining bread. In a large bowl, whisk the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast. , Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.

APPLE PIE FRENCH TOAST BAKE

Steps:

• 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.
• 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.
• 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.
• 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.
• In small bowl, whisk the glaze ingredients. Drizzle over casserole.
• Serve warm.

APPLE PIE FRENCH TOAST CASSEROLE

Steps:

• Lightly grease a 9x13-inch pan and place French bread cubes in it. Sprinkle the bread cubes with the cinnamon.
• In a medium bowl, whisk together eggs, brown sugar, milk, and vanilla. Pour mixture over bread cubes. Use the back of a spoon to press bread cubes into liquid.
• Spoon apple pie filling evenly on top. Cover and refigerate 1 hour or overnight.
• Remove from refrigerator and heat oven to 350 degrees.
• While oven heats make the streusel. Mix together all ingredients and sprinkle over the casserole.
• Bake for 45 to 50 minutes. Drizzle with caramel sauce and serve.

APPLE PIE FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 350F. Spray a 1.5 quart casserole dish with cooking spray.
• Rip up raisin bread into bite sized pieces and spread out evenly on the bottom of the casserole dish.
• Spread apple pie filling evenly over top of the raisin bread pieces.
• In a large mixing bowl, whisk together milk, eggs, nutmeg, salt, allspice and vanilla extract. Pour over top of apple pie filling.
• In a small bowl, stir together brown sugar, walnuts and cinnamon. Sprinkle over top the egg mixture. Cover.
• Bake for 30 minutes, covered. Then remove cover and bake for an additional 30 minutes or until egg mixture is set. Serve hot.

APPLE PIE FRENCH TOAST

Steps:

• Remove the skin from the Granny Smith apple. Chop the apple into small, thin pieces. Place the apples in a small bowl and squeeze some lemon juice over them to keep them from browning. In a small pan add the I Can't Believe It's Not Butter!® Original Soft Spread, brown sugar, Saigon cinnamon and Allspice. Set the pan over medium-high heat and stir. Once the spread has melted add in the apple pieces. Continue to cook over medium heat for 5-6 minutes, stirring frequently.
• Put all of the Cinnamon Spread ingredients in a small mixing bowl and mix until well combined.
• Lightly coat both sides of the bread with the Cinnamon Spread, then place in a large pan.
• Toast bread in the pan over medium heat, turning it over every 1-2 minutes until both sides are evenly toasted.
• When toasted, remove the bread from the pan and set on a plate. Top with the apple mixture.
• Optional - Top with chopped walnuts, raisins and/or whipped cream.
• Nutrition Information Per Serving
• Calories 350, Calories From Fat 160, Saturated Fat 4.5g, Trans Fat 0g, Total Fat 17g, Cholesterol 0mg, Sodium 320mg, Total Carbohydrates 46g, Sugars 31g, Dietary Fiber 5g, Protein 4g, Vitamin A 25%, Vitamin C 15%, Calcium 8%, Iron 6%

APPLE PIE FRENCH TOAST

Steps:

• Place apples in a bowl and drizzle with lemon juice to keep from browning.
• Melt 1/2 cup butter in a large saucepan over medium heat; remove from heat. Stir flour into melted butter until smooth. Return saucepan to low heat; stir in brown sugar, white sugar, and water until sugars dissolve and mixture is smooth, 3 to 5 minutes. Increase heat to medium; cook and stir mixture until boiling. Reduce heat to low and add apples. Simmer mixture until apples are cooked but slightly tender, 20 to 25 minutes.
• Preheat griddle to 325 degrees F (165 degrees C).
• Whisk eggs, milk, cinnamon, and vanilla extract together in a bowl. Dip bread slices into egg mixture until completely coated.
• Grease heated griddle with frozen butter. Cook dipped bread slices on the hot buttered griddle until browned, 2 to 3 minutes per side. Repeat with remaining frozen butter and dipped bread. Serve French toast with apple mixture ladled over top.

APPLE-STUFFED FRENCH TOAST BAKE

Steps:

• In a small saucepan, combine the brown sugar, butter and corn syrup; cook and stir over medium heat until thickened. Pour into a greased 13x9-in. baking dish; top with half of the pecans, a single layer of bread and remaining pecans. Arrange apples and remaining bread over the top. , In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until lightly browned., In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat until thickened. Serve with French toast.