Apple Cinnamon CRUNCH French Toast Casserole

What’s Up, Hungry People

I have to admit, I’ve spontaneously purchased more than one loaf of French bread and let it get stale on the counter. I’m always overambitious about the recipes I’ll make for a week, and usually remembering the bread goes by the wayside.

Fortunately, I have this great recipe for French toast… I’d be lying if I said I didn’t purposefully let a few loaves go stale just so I could make this recipe. One of my favorite fall recipes, this French toast is packed with apples, cinnamon, pecans, and a crispy crunching sugar topping. Serve it with ice cream for breakfast or dessert.

The secret to a crunchy topping is in the demerara sugar. An underrated ingredient, in my opinion, demerara is essential to getting the perfect CRUNCH.

If you can’t find demerara sugar, you can also use turbinado sugar in a pinch. Basically, any large crystal sugar will do the trick. I’ve found demerara in most general grocery stores in my area. If you can’t find either – buy demerara sugar online here (affiliate link)! If you’re really desperate, brown sugar crumbles or even plain white sugar will add some sweetness but will fall short of that iconic crunch that this French toast deserves.

I mean, just LOOK at those delicious sugar crystals on top.

I love making casseroles for breakfast, especially ones that can be set up the night before and cooked the next day. That’s why this French toast casserole is the best breakfast you can make on a lazy autumn Sunday morning.

Chopped apples bake into the bread directly, releasing moisture as they cook and sweetening everything they touch. While the pecans add texture throughout, cinnamon brings out the savory flavors by adding just a tiny bit of sweetened heat.

The textures of this French toast casserole range from crunchy to creamy. When soaked correctly, there should be an even distribution of sweet and soaked bread to crispy, unsoaked ends. Don’t cover up the bread completely with the egg and milk mixture. I love it when French toast crosses over into creamy-custardy territory. It’s like making dessert for breakfast. Just add a scoop of vanilla ice cream and it might as well be!

Here’s What You Need

• French baguette: Creates the base and adds structure.
• Eggs: Bind the ingredients and add richness.
• Whole milk: Adds moisture and creaminess.
• Heavy cream: Enhances the richness and texture.
• Sugar: Adds sweetness to the custard.
• Brown sugar: Adds depth and caramel-like flavor.
• Cinnamon: Brings warm, sweet spice.
• Cloves: Adds a hint of warmth and spice.
• Nutmeg: Adds a sweet, nutty flavor.
• Salt: Balances the sweetness and enhances flavors.
• Granny Smith apple: Adds tartness and moisture.
• Pink Lady apple: Adds sweetness and moisture.
• Cream cheese: Adds creaminess and tang.
• Pecans: Provide crunch and a nutty flavor.
• Demerara sugar: Creates the crunchy topping.

Let’s Cook

First things first, grab your French bread and roughly chop it into 1×1 inch pieces. The staler, the better—it’s perfect for soaking up all the delicious custard. Next, chop up those apples. I like to use one Granny Smith apple for a bit of tartness and one Pink Lady apple for sweetness. Cube up the cream cheese too—little nuggets of creamy goodness to find in every bite.

Make the Custard

In a large bowl, whisk together the eggs, whole milk, heavy cream, sugar, brown sugar, cinnamon, cloves, nutmeg, and salt. This custard mixture is what dreams are made of—rich, creamy, and perfectly spiced.

Assemble the Casserole

Arrange the bread cubes, chopped apples, crushed pecans, and cream cheese cubes in a casserole dish. Make sure everything is nicely distributed. Pour the custard mixture over the top, making sure to leave some edges of the bread exposed. This helps create a delightful mix of textures, from creamy to crispy.

Soak and Chill

Here’s the hard part—waiting. Let the bread soak up all that custard for at least 8-10 hours. Trust me, the longer, the better. You can leave it soaking in the fridge for up to 48 hours if you want to prep well in advance.

Bake to Perfection

When you’re ready to bake, preheat your oven to 400°F. Sprinkle demerara sugar evenly over the top of the casserole. This is what will give you that amazing crunch. Let the casserole dish come to room temperature while the oven preheats.

Bake and Serve

Cover the casserole with foil and bake for 20 minutes. Then, uncover and bake for another 20-30 minutes, until it’s cooked through and golden brown on top. Let it rest for about 10 minutes before cutting into it.

Serve it up with a scoop of ice cream and a dollop of whipped cream. Drizzle with maple syrup and a bit of melted butter if you’re feeling extra indulgent.

Extra Tips for the Best Apple Cinnamon Crunch French Toast Casserole

• Bread Texture: Make sure your bread is really stale. Fresh bread will become mushy. If you’re short on time, cube the bread and bake it at a low temperature (around 250°F) for 15-20 minutes to dry it out.
• Apple Choice: Using two types of apples adds a balance of sweetness and tartness. If you prefer one over the other, you can use just one type, but the mix is a delightful combination.
• Cream Cheese Distribution: Spread the cream cheese cubes evenly throughout the casserole. This ensures every serving has a bit of creamy tanginess.
• Soaking Time: Don’t rush the soaking process. Allowing the bread to soak for a long time (overnight or up to 48 hours) ensures the custard penetrates deeply, giving you a creamy, custard-like interior.
• Sugar Substitutes: If you can’t find demerara sugar, turbinado sugar is a great substitute. Brown sugar or white sugar can work in a pinch, but won’t give you that iconic crunch.

I love this apple cinnamon crunch french toast casserole because it’s a perfect blend of comfort and indulgence. The combination of apples, cinnamon, and pecans, with that irresistible crunchy sugar topping, makes every bite a treat. It’s an easy make-ahead breakfast that’s ideal for lazy weekends or holiday mornings. Plus, who doesn’t love a dish that doubles as dessert? So go ahead, give it a try, and let me know how it turns out. Whether you serve it with a scoop of ice cream or a dollop of whipped cream, you’re in for a real treat!

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