I bake thick slices of bread soaked in a sweet custard, layer them with caramelized apples, and finish with a rich caramel drizzle—resulting in a warm, comforting casserole that tastes like fall in every bite.

Caramel Apple Stuffed French Toast Casserole

Why You’ll Love This Recipe

I love how this casserole brings the flavors of bread pudding, French toast, and apple pie together in one effortless dish. It’s perfect for feeding a crowd, yet feels indulgent and special. The caramelized apples add texture, and the caramel drizzle ties everything into a gooey, sweet syrup that makes every bite memorable.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bread (thick‑cut or slightly stale)
Eggs
Milk (or cream for richness)
Granulated sugar and brown sugar
Vanilla extract
Cinnamon (and nutmeg, optional)
Apples, peeled and thinly sliced
Butter (for cooking apples and pan)
Caramel sauce (store‑bought or homemade)

directions

Preheat oven to 350 °F (175 °C). Lightly butter or spray a 9×13‑inch baking dish.
Lightly toast the bread slices if fresh or soft, then cut into large chunks and arrange in the dish.
In a bowl, whisk together eggs, milk, sugar(s), vanilla, and cinnamon (plus nutmeg if desired).
Pour custard mixture over the bread, pressing to soak well. Let it rest 10 minutes (or refrigerate overnight for a deeper soak).
Meanwhile, sauté apple slices in butter, brown sugar, and cinnamon until soft and caramelized, about 5–6 minutes.
Layer apples evenly over the soaked bread, reserving some for garnish.
Bake uncovered until the top is golden and the center is set—about 35–40 minutes if made ahead, or 35–45 minutes if started.
Warm the caramel sauce (or maple glaze) and drizzle over the hot casserole before serving.
Garnish with reserved apple slices and extra caramel.

Servings and timing

Servings: 8–12 (depending on portion size)
Prep time: ~20–25 minutes (plus optional soak time)
Cook time: ~35–45 minutes (plus apple sauté time)
Total time: ~1 hour plus soaking (if doing overnight soak)

Variations

I use whole‑grain or sourdough bread for added texture and flavor.
I swap caramel sauce for a maple syrup glaze with butter and brown sugar—adds cozy flavor.
I toss in cream cheese cubes before baking for a rich, tangy twist.
To lighten it up, I use almond milk and reduce sugar, or add a splash of cream for indulgence.

storage/reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm slices in a 350 °F oven for 10 minutes, or microwave briefly with extra caramel.
Make-ahead: Prepare the casserole, cover, and refrigerate overnight; bake in the morning.
Freeze: You can freeze individual portions after baking; thaw overnight and reheat in the oven.

FAQs

What’s the best bread to use?

I prefer slightly stale or thick-cut bread like brioche, challah, or French bread to soak up the custard and hold shape.

Do I need to soak overnight?

Not necessarily—letting it sit 10–15 minutes works if I’m short on time—but soaking overnight deepens flavor and texture.

Can I skip the caramel?

Sure—I’ll skip the caramel and instead finish with maple glaze or dust with powdered sugar for a lighter version.

How do I prevent soggy bread?

To avoid sogginess, I ensure the bread is slightly dry or toasted, and I pour just enough custard to coat—not drown—it.

Can I add nuts or cheeses?

Absolutely! I love adding chopped pecans or walnuts on top, or even cubes of cream cheese between layers for richness.

Conclusion

I adore this Caramel Apple Stuffed French Toast Casserole because it marries the comforting flavors of apples, cinnamon, and caramel in a single, crowd-pleasing dish. Easy to prep ahead, elegant enough for special mornings, and comforting enough for everyday brunch—this casserole keeps fall vibes alive all year.