Description

This Baked Cinnamon Apple Butter French Toast combines rich challah bread soaked in a fragrant egg and milk mixture with sweet apple butter, cinnamon-spiced baked apples, and a luscious maple-cinnamon cream topping. Perfect for a cozy brunch, this indulgent dish melds warm spices with creamy texture and a hint of bourbon for an elevated flavor experience.

Ingredients

Scale

Main Ingredients

1 loaf challah bread (sliced into 1 1/2 inch thick slices)
1 cup apple butter
6 large eggs
2 cups whole milk
1 tablespoon vanilla extract
6 tablespoons salted butter, melted and browned
2 honeycrisp apples, thinly sliced
1/2 cup brown sugar
2 teaspoons cinnamon

Toppings and Syrup

1/2 cup maple syrup
2 cinnamon sticks
2 tablespoons bourbon (or 1 tablespoon vanilla extract)
1 cup heavy whipping cream
Sea salt (to taste)

Instructions

Prepare the Baking Dish and Bread: Butter a 9×13-inch baking dish thoroughly. Slice each piece of challah bread in half horizontally, almost all the way through but leaving about a 1/4 inch at the bottom intact to create a pocket. Spread apple butter generously on the inside sections of the bread slices.
Make the Egg Mixture and Soak the Bread: In a large bowl, whisk together the eggs, whole milk, vanilla extract, cooled melted browned butter, and a pinch of sea salt. Submerge each stuffed piece of bread into this egg mixture, allowing it to soak for at least one minute to fully absorb the liquid. Arrange the soaked bread slices in the prepared baking dish.
Prepare and Stuff Apples: Toss the thinly sliced honeycrisp apples with brown sugar and cinnamon until well coated. Stuff these apple slices in between the arranged pieces of soaked bread in the baking dish. Pour any remaining egg mixture over the entire dish. Cover the baking dish and refrigerate for at least 30 minutes or up to overnight to allow flavors to meld and bread to further soak.
Bake the French Toast: Preheat the oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Afterward, remove the foil and continue baking for an additional 20 to 25 minutes until the top is golden brown and the custard is set.
Prepare Cinnamon Syrup: In a small pot, combine the maple syrup and cinnamon sticks. Bring to a simmer and cook for about 5 minutes, allowing the flavors to infuse. Remove from the heat, discard the cinnamon sticks, and stir in bourbon or vanilla extract.
Make Maple Cinnamon Cream: Using an electric mixer, whip the heavy cream with 1 to 2 tablespoons of cinnamon syrup and a pinch of sea salt until soft peaks form. This cream adds a luscious, spiced finish to the dish.
Serve: Drizzle the baked French toast with the cinnamon syrup and top with a dollop of the maple cinnamon cream. Serve warm and enjoy this comforting, flavorful brunch treat.

Notes

For best results, prepare the French toast casserole the night before to allow thorough soaking and flavor development.
Use day-old challah bread if possible, as it holds up better during soaking and baking without becoming soggy.
Substitute bourbon with vanilla extract for a non-alcoholic version.
Honeycrisp apples are recommended for their balance of sweetness and tartness, but you can use any crisp apple variety.
If you prefer, replace whole milk with 2% milk or a dairy-free alternative, but texture and richness may vary.
Leftovers can be refrigerated and reheated in the oven to maintain texture.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: Baked French Toast, Cinnamon Apple French Toast, Apple Butter French Toast, Brunch Recipe, Holiday Breakfast