Cinnamon Apple French Toast Bake

Cinnamon Apple French Toast Bake

 

Nothing says “Christmas morning” like waking up to the smell of cinnamon and something baking in the oven. Whether it’s those cinnamon rolls you pop out of the can and douse in cream cheese icing—or this cinnamon apple French toast bake—it’s sure to bring your family that warm holiday joy. (And unlike the cinnamon rolls, this one will actually hold them over until the ham’s done roasting!)

I made this as a “clean-out-the-fridge” breakfast before traveling for Christmas. With just a few minutes of prep—and then set it and forget it until morning—plus some truly delicious ingredients, this is the recipe you’ll turn to year after year for a simple yet satisfying breakfast.

What You’ll Need

  • 3–4 cups bread, cubed (day-old sourdough works perfectly)
  • 6 large eggs
  • 1 cup milk
  • ½ cup Miller's Orchard Apple Butter (from our Baker's Pantry Box)
  • ¼ cup maple syrup
  • 1 tsp vanilla extract or vanilla bean paste (Cook's Vanilla is our favorite)
  • 2 tbsp Lane's Apple Pie Seasoning
  • 1 large (or 2 small) Granny Smith apples, diced small

Method

  1. Prepare the custard: The night before, whisk together eggs, milk, apple butter, maple syrup, and apple pie seasoning. (Optional: blend everything in a blender or food processor for a smoother custard.)
  2. Assemble the bake: Dice your bread and place it in an oven-safe casserole dish. Sprinkle diced apples on top.
  3. Combine: Pour the custard over the bread and apples. Stir gently with a large spoon to make sure everything is coated, then spread into an even layer. Cover and chill in the fridge overnight.
  4. Bake: The next morning, preheat the oven to 350°F (175°C) and bake for 45–60 minutes. Bake less for a softer texture, or longer for a golden, crisp top.
  5. Serve: Serve hot with maple syrup.

Foodie Box Love Notes & Tips

  • Extra protein: Swap half the milk for cottage cheese. (If you don’t blend the custard, blending the cottage cheese is recommended for a smoother texture.)
  • Fruit swaps: Blueberries, pears, or any small diced fruit bake beautifully in this dish.
  • Flexible ingredients: Use brown sugar or honey instead of maple syrup. Adjust milk or eggs based on what you have; this recipe is forgiving. If you add more milk, bake a little longer to avoid a soggy casserole.

- Kaity Potter, Foodie Box Love 

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