Baked Cinnamon Apple French Toast

Baked Cinnamon Apple French Toast

TeacherMommy 2

"I received this recipe from a coworker and made it for Easter brunch this year. It was easy to assemble and tasted fantastic. It was an instant hit with my family! I modified the original recipe, using low-fat egg/dairy products."

Ingredients 5 h 5 m {{adjustedServings}} servings 537 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 87g
  • 28%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 697 mg
  • 28%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Spray a 9x13-inch casserole dish with cooking spray.
  2. 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.
  3. Arrange bread slices atop apple mixture, overlapping slightly until apple layer is completely covered.
  4. 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.
  5. Preheat oven to 375 degrees F (190 degrees C).
  6. 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.
Tips & Tricks
French Toast Stars

Make breakfast delicious and fun with star-shaped French toast.

Stuffed French Toast II

See how to make easy but elegant stuffed French toast.


  • Cook's Note:
  • If you use sweeter apples, you'll want to decrease the amount of brown sugar.
Rate recipe

Your rating


Reviews 6

  1. 7 Ratings

Deb C

I prefer to use unprocessed foods, so I used 6 fresh eggs in place of the 1 1/2 cups of egg substitute. Also, because my apples were large, I only used two Granny Smiths, and I’m glad I did because they do exude a lot of liquid which does not get absorbed into the bread. My baking time was a little longer but that may be because of my oven. The end result was a tasty breakfast.

Kathy F.

Ok------I was lazy and really did not want to peel and core apples, this recipe looked so good I had to try it but I put my spin on it. I used a can of com stock apple pie filling, because it's already sweet I only used a tablespoon of brown sugar, I put the apple pie filling, pecans, dried cranberrys, and butter in a bowl and mixed them, then I poured this into the prepared 13x9 pan. I never have egg substitute on hand so I used another reviewers suggestion and used 6 large eggs, milk and cinnamon. Mixed eggs with other ingredients and poured it over day old Italian bread that I bought and put in fridge to "dry" out a bit, then I followed the directions as written. This is beyond good !! I love that you make it a head of time and let it sit over night, with my family's busy schedule it was a nice treat for my husband to wake up to the great smell of this French toast bake. Thank you for sharing !!!!!


Made a few tweaks...used Almond Milk instead of milk. Used Earth Balance spread instead of butter. Used 1/4 cup less sugar. Delicious! Made this for Easter brunch, big hit! Will definitely make this again.