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Apple french toast casserole made with sliced apples, brown sugar, and toasted pecans. Easy breakfast to make ahead and share with a crowd. |
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Apple Cinnamon Raisin French Toast Casserole

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  • Meals
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5/5 - 7 Ratings
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Prep Time 20 minutes (or overnight)
Cook Time
Serving Yield 12 servings

This warm and sweet casserole-style French toast bake can be prepared a night ahead and baked off fresh in the morning! The cinnamon raisin bread, apples, brown sugar, and pecans mix and mingle in the oven, making for a meal that you'll want to dig into right away.

By: Family Farm Team (adapted from [email protected])


  • 6 large (300g) Pete and Gerry’s Organic Eggs
  • 2 cups (454g) milk
  • 1 tablespoon vanilla extract
  • 1 loaf (454g) cinnamon raisin bread
  • 1/4 cup (half stick; 57g) butter
  • 4-5 cups (425g-500g) apples, peeled and sliced (about 4 apples)
  • 3/4 cup (160g) brown sugar, packed
  • 1/2 cup (57g) pecans, chopped, optional

Nutritional Information

Servings: 12

Amount Per Serving: Calories 300, Fat Cal. 110, Total Fat 13g (20% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 190mg (8% DV), Total Carb. 41g (14% DV), Fiber 3g (12% DV), Sugars 22g, Protein 8g, Vitamin A (6% DV), Vitamin C (2% DV), Calcium (10% DV), Iron (10% DV), Vitamin D (10% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.



Preheat oven to 350F and grease a 9” x 13” baking pan. Whisk together eggs, milk, and vanilla in a medium bowl and set aside.


Rip or cut the full loaf of bread into small pieces, about 2” x 2”, and place in a large bowl. Set aside.


Melt butter in a large pot over medium heat. Once melted, add apples and brown sugar. Cook, stirring often, on medium heat until apples are slightly softened and no clumps of sugar remain (about 5-10 minutes). There should be a thin brown syrup in the bottom of the pot when the apples are ready.


Once cooked, dump apples and any liquid from the pot into the bowl with the bread chunks, and stir until the apples and bread are evenly mixed.


Pour the bread mixture into the prepared pan, and spread into an even layer.


Pour egg mixture into the pan, and press bread and apples down until mostly covered by the liquid. If using, sprinkle chopped pecans evenly over the surface. (If preparing a day ahead, cover with foil and refrigerate overnight at this time, then remove the foil before baking in the morning.)


Bake for 45-55 minutes, uncovered, until surface is well-browned, has puffed up to, or over, the top of the pan, and the surface feels firm and springs back when gently pressed (if surface starts to get too dark, gently tent the top of the pan with foil). Please note that the bake will be puffed up when it comes out of the oven, and then collapse down as it cools which is perfectly normal.


Allow to cool for 10 minutes before slicing and serving. Store in the refrigerator.

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June 10, 2020

Our family loves this recipe! We have tried different type of breads and especially love it with a walnut, raisin bread. this recipe is versatile and freezes nicely.

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1 Reply

[email protected]

June 11, 2020

This is such wonderful feedback! We are so glad your family enjoys this recipe as well. Wishing you many more delicious batches, from our family farms, to your table!

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October 10, 2019

Sounds delish and I can’t wait to make it for our next church coffee hour. I have been looking for a recipe just like this! Thank you for posting.

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1 Reply

[email protected]

October 10, 2019

We're so delighted to hear this, Cheri! We look forward to hearing how you enjoy it for the Church Coffee Hour!

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