Best 20 Apple Toast Recipes

APPLE CINNAMON FRENCH TOAST BAKE RECIPE BY TASTY

Steps:

• Cut the bread into 1-inch (2 ½ cm) cubes.
• Dice peeled apples into small bite-size pieces.
• Preheat the oven to 350˚F (180˚C).
• In a medium bowl, mix together the bread, apples, sugar, and cornstarch.
• In a separate bowl, whisk together the eggs, milk, vanilla, and cinnamon.
• Pour egg mixture into the bread bowl.
• Give the ingredients a good stir, then pour into a 9x13-inch (33 cm X 23 cm) greased baking tray.
• Drizzle with maple syrup.
• Bake for 45 minutes or until golden brown.
• Enjoy!

BAKED CINNAMON APPLE FRENCH TOAST

Steps:

• Spray a 9x13-inch casserole dish with cooking spray.
• Mix brown sugar, butter, and 1 teaspoon cinnamon in the bottom of the prepared casserole dish. Add apples, cranberries, and pecans; toss to coat. Evenly spread apple mixture to cover bottom of dish.
• Arrange bread slices atop apple mixture, overlapping slightly until apple layer is completely covered.
• Whisk egg substitute, skim milk, vanilla extract, and 2 teaspoons cinnamon in a bowl; evenly pour over bread slices. Cover dish with aluminum foil and refrigerate 4 to 24 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake the covered casserole dish in the preheated oven for 40 minutes. Remove aluminum foil and continue baking until lightly browned and egg mixture is set, about 5 more minutes. Let cool 5 minutes before serving.

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-RAISIN FRENCH TOAST CASSEROLE

Steps:

• Grease a 9x13 inch baking dish. In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan. Arrange bread slices in an even layer over apples.
• In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with aluminum foil, and refrigerated overnight.
• Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.

APPLE-CINNAMON BAKED FRENCH TOAST

Steps:

• Place bread in a 13-in. x 9-in. baking dish. Combine eggs, milk, 1/3 cup sugar and vanilla; pour half over bread. Top with half of the apples. Combine cinnamon, nutmeg and remaining sugar; sprinkle half over apples. Top with the remaining apples. Pour remaining egg mixture over apples and sprinkle with remaining sugar mixture. Dot with butter. Cover and chill 8 hours or overnight. remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

FRENCH TOAST WITH APPLE TOPPING

Steps:

• In a large skillet, saute the apple, brown sugar and cinnamon in 1 tablespoon butter until apple is tender. , In a shallow bowl, whisk the egg, milk and vanilla. Dip both sides of bread in egg mixture., In a large skillet, melt remaining butter over medium heat. Cook bread on both sides until golden brown. Serve with apple mixture and maple syrup if desired.

APPLE RAISIN FRENCH TOAST STRATA

Steps:

• Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread.
• In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.

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.

BAKED CARAMEL-APPLE FRENCH TOAST

Steps:

• Cut bread into 1 1/2 inch thick slices and place in a lightly greased 9x13 inch baking pan. In a large bowl, beat eggs with 1 1/2 cup skim milk, 1/3 cup white sugar, and 1 tablespoon vanilla. Pour egg mixture over bread slices.
• Arrange apple slices on top of bread. Sprinkle cinnamon, nutmeg, and 2 tablespoons white sugar over apples. Cover, and refrigerate overnight.
• In the morning: Preheat oven to 350 degrees F (175 degrees C).
• Bake toast in preheated oven until golden brown, about 1 hour. Meanwhile, combine 1/2 cup white sugar, flour, and margarine. Stir in brown sugar, 1/2 cup skim milk, and 2 teaspoons vanilla in a small saucepan. Cook until thick. Serve French toast hot with warm sauce.

APPLE-CINNAMON FRENCH TOAST BAKE

Steps:

• Spray an 8x8-inch baking dish with cooking spray to coat. Layer 4 slices bread on the bottom of the baking dish; sprinkle with 1/2 of the apples. Repeat layers.
• Combine eggs, half-and-half, milk, sugar, vanilla extract, cinnamon, and nutmeg in a bowl. Mix well. Pour over the bread. Cover with foil and refrigerate, 8 hours to overnight.
• Pull out of the refrigerator 1 hour before baking.
• Preheat the oven to 400 degrees F (200 degrees C). Mix butter, brown sugar, pecans, maple syrup, cinnamon, and nutmeg together in a bowl. Spread over the top layer of apples.
• Bake in the preheated oven until puffed and golden, 30 to 40 minutes.

CRANBERRY-APPLE FRENCH TOAST

Steps:

• Mix first four ingredients and 2 teaspoons cinnamon; toss with apples and cranberries. Transfer to a greased 13x9-in. baking dish., In a large bowl, whisk together eggs, milk, vanilla and remaining cinnamon. Dip bread in egg mixture to moisten; place over fruit, overlapping or trimming slices to fit. Pour remaining egg mixture over bread. Refrigerate, covered, overnight., Preheat oven to 375°. Remove baking dish from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover; bake until bubbly and lightly browned, 10-15 minutes. Let stand 10 minutes before serving.

CINNAMON-APPLE FRENCH TOAST

Steps:

• In a small bowl, mix brown sugar, butter and 1 teaspoon cinnamon; pour into a greased 13x9-in. baking dish. Top with apples and cranberries. Arrange bread slices over fruit. In a small bowl, whisk eggs, milk, vanilla and remaining cinnamon; pour over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, covered, 40 minutes. Bake, uncovered, 20-25 minutes longer or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. To serve, invert onto a serving platter.

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.

OVERNIGHT APPLE FRENCH TOAST

Steps:

• In a small saucepan, combine the brown sugar, butter and syrup. Cook over medium heat for 5-7 minutes or until thickened. Pour into an ungreased 13x9-in. baking dish. Arrange apples over top., In a large bowl, beat eggs, milk and vanilla. Dip bread slices into the egg mixture 1 minute; place over apples. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 35-40 minutes. Meanwhile, in a small saucepan, combine syrup ingredients; heat through. Serve with French toast.

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.

APPLE-STUFFED FRENCH TOAST

Steps:

• Set a rack in the lower third of the oven and preheat to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place apples in a saucepan; cover with water. Bring to a boil; allow to cook for 2 to 3 minutes. Drain apples and toss with white sugar and cinnamon. Set aside.
• Melt butter with brown sugar and 1 tablespoon of water in a saucepan over medium-low heat. Add walnuts and simmer for 10 minutes. Pour into the prepared baking pan and let cool, about 10 minutes.
• Cover butter mixture with a layer of bread. Spread apple mixture evenly on top.
• Beat eggs, milk, and vanilla extract together in a large mixing bowl. Dip remaining bread slices in egg mixture, then place in a layer over the apple mixture. Pour remaining egg mixture over bread, filling the pan nearly to the top.
• Bake in the preheated oven until golden and puffed and a knife inserted into the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool for 10 minutes, then turn out onto a cookie sheet. Slice and serve.

EGGNOG FRENCH TOAST WITH CRANBERRY-APPLE COMPOTE

Steps:

• Whisk first 4 ingredients in large bowl. Place bread slices in single layer in two 13x9x2-inch glass baking dishes. Pour custard over bread, dividing equally. Cover dishes and refrigerate at least 6 hours or overnight.
• Preheat oven to 450°F. Butter 2 large rimmed baking sheets with some melted butter. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remaining melted butter. Bake 10 minutes. Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer. Place 2 French toast slices on each of 8 plates. Dust generously with powdered sugar; serve with Cranberry-Apple Compote

UPSIDE-DOWN APPLE FRENCH TOAST WITH CRANBERRIES AND PECANS

Steps:

• Preheat oven to 350 degrees F.
• In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay challah slices in mixture to coat and absorb it all, turning occasionally.
• Set a 10-inch skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 minutes. While the sugar is melting, peel apples, core and cut into halves. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple halves so there is a flat surface. Lay soaked slices of challah over the top so it is completely covered - you should be able to arrange the large slices and small slices so there are no gaps. Sprinkle the top with some brown sugar and place into the preheated oven. Bake in the middle of the oven for 40 to 45 minutes until the top is golden and puffy.
• When done, allow to cool for 2 to 3 minutes then invert onto a large plate. Dust with confectioners' sugar, if desired, and serve.

SLOW-COOKER CARAMEL APPLE FRENCH TOAST

Steps:

• Heat oven to 300°F. On large cookie sheet, spread bread cubes. Bake 20 to 30 minutes or until dry.
• Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
• In large bowl, beat remaining French Toast ingredients. Fold in bread cubes to coat. Let stand 15 minutes, folding occasionally.
• In 8-inch skillet, melt 2 tablespoons of the butter. Add apples; cook about 5 minutes, stirring occasionally. Meanwhile, in small bowl, stir together remaining 6 tablespoons butter and remaining Apple-Pecan Filling ingredients until crumbly.
• Spoon half of bread mixture (about 4 cups) into slow cooker. Top with half of the apples. Sprinkle with half of the brown sugar mixture. Repeat layers.
• Cover; cook 2 1/2 to 3 hours on Low heat setting or until temperature reaches 160°F and center is set.
• Remove foil before serving by loosening edges with table knife. Sprinkle with powdered sugar and serve with syrup.

APPLE-MAPLE FRENCH TOAST

Steps:

• Whisk the eggs, milk, vanilla, and a pinch of ground cinnamon in a 9-by-13-inch baking dish. Add the bread in a single layer, turning until all the egg is absorbed.
• Meanwhile, heat a large skillet over medium heat, melt 1 tablespoon butter, and add apples, stirring to coat until starting to caramelize. Add the water, cooking until water has evaporated and apples are tender, about 4 minutes.
• Pour in the maple syrup and a dash of ground cinnamon; simmer for a minute to combine.
• In a large, heated nonstick skillet, melt about 1 tablespoon butter and saute the soaked bread until golden brown on each side, about 4 minutes. Place French toast on a plate and top with apple-maple mixture, plus more butter if you'd like!