Want to ace Easter or Mother’s Day with the ultimate breakfast dish this year? I got you. This baked apple French toast, scattered with pecans and brushed with warm maple syrup when it comes out of the oven is sure to be a winner with the whole family! Don’t skimp on a big scoop of ice cream on top!
If you’ve been following for a bit, you’ll know that I own A LOT of cast iron cookware… it’s my jam. While I own a smattering of different brands, the vast majority of my cookware is Le Creuset cast iron. So when Le Creuset asked me to do some recipes in their NEW Azure cookware!!! Honestly, how could one say no?
As the weather cools and we head into the winter months, I’m always on the lookout for a delicious, cozy breakfast for those lazy Sunday mornings. A baked French toast recipe definitely fits the bill, and best of all, every ingredient is either a pantry staple or easy to find at your local supermarket.
What you need to get started making this French toast bake
- Brioche sliced bread. If using an unsliced brioche loaf, cut it into 1cm thick bread slices. I just picked up a loaf from my local grocery store.
- Fresh Eggs – I used 6 large eggs
- Dairy – full cream milk. thickened cream, unsalted butter to grease the skillet
- Brown sugar
- Spice – Vanilla extract, ground cinnamon, ground nutmeg
- Fresh Apples – My go-to when baking is Granny Smith apples. Their tart flavor alongside the sweetness of the brown sugar and maple syrup makes them a perfect choice for my apple French toast casserole
- Pecans roughly chopped into small pieces
- Maple syrup – Never imitation, always 100% pure maple syrup.
The nitty gritty
- Preheat oven to 170 C.
- Butter the skillet.
- Roughly cut up each brioche slice of bread into 9 squares. Set aside.
- In a large mixing bowl, combine the eggs, milk, cream, brown sugar, vanilla, cinnamon, and nutmeg. Whisk thoroughly to combine. Pop aside.
- Peel, core, and coarsely grate the apples. Combine with the chopped pecans and bread cubes in the skillet.
- Pour over ½ of the egg mixture and let the bread soak up the liquid for a few minutes. Pour over the remaining custard mixture and let the skillet sit for half an hour to allow the brioche to soak up the liquid.
- Pop into the preheated oven for 40-45 minutes or until golden brown and cooked through.
- While hot, brush the top of the casserole with maple syrup.
Equipment you’ll need to make baked apple French toast
This baked apple French toast recipe was baked in Le Creuset’s NEW Azure 26cm skillet. When I say that this is the skillet, that everyone needs in their life, I mean it! I have an old (but very loved) one that I’ve had for about 15 years. I’m now thinking I need to trade in my (vintage?) Le Creuset cobalt blue skillet for a new version!
You’ll also need a large bowl, an apple peeler and coarse grater (to grate and peel the apple), and a whisk.
Need another brunch dish or two for the table?
Let’s start with easy and make-ahead honey nut granola, some seasonal fruit, and Greek yogurt. A loaf of bacon and cheddar soda bread is a must in our house. For those in the family that like a good bacon and eggs, a traditional fry-up will always be a winner. Next week I’ll be sharing my breakfast scrolls and potato rosti stack with smoked salmon and smash avo so stay tuned for those ones!
Time poor? How about an overnight French toast?
Let’s get everything started to we only have to pop it in the oven the next day to bake shall we? Here’s how… Make everything up to (and including) step 6 of the recipe. Cover the breakfast casserole with plastic wrap or a reusable silicon lid and pop it into the fridge overnight. The Next morning, bring it out of the fridge. Let it rest for 30 minutes at room temperature to defrost it a little and then continue the recipe.
Pop any leftover breakfast bake in an airtight container and store in a refrigerator for up to 2 days
Thinking about other ways to use a large skillet like this one? Here are a few more Skillet recipes you might like…
- Apple and walnut ANZAC Crumble
- Caramelized balsamic onion and thyme jam
- Beef rissoles
- Creamy chicken and chorizo risotto
THIS POST IS IN COLLABORATION WITH LE CREUSET AUSTRALIA, A BRAND I LOVE AND USE EVERY DAY IN MY KITCHEN. ALL OPINIONS ARE 100% MY OWN.Print
This baked apple French toast, scattered with pecans and brushed with warm maple syrup when it comes out of the oven is sure to be a winner with the whole family! Don’t skimp on a big scoop of ice cream on top!
- 400g brioche sliced bread
- 6 eggs
- 1 ¼ c full cream milk
- 1 c thickened cream
- 3/4 c brown sugar
- 1 ½ tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- 2 large granny smith apples
- 80g pecans, roughly chopped
- ¼ c maple syrup
- Preheat oven to 170 C.
- Butter the skillet.
- Roughly cut up each brioche slice into 9 squares. Set aside.
- In a large mixing bowl, combine the eggs, milk, cream, brown sugar, vanilla, cinnamon and nutmeg. Whisk thoroughly to combine. Pop aside.
- Peel, core and coarsely grate the apples. Combine with the chopped pecans and brioche pieces in the skillet
- Pour over ½ of the egg mixture and let the bread soak up the liquid for a few minutes. Pour over the remaining egg mixture and let the skillet sit for 30 minutes to allow the brioche to soak up the liquid.
- Pop into the preheated oven for 40-45 minutes or until golden and cooked through.
- While hot, brush the top with the maple syrup.
Serve with a scoop (or two) of Vanilla ice cream or custard.
- Serving Size: Per Serving
- Calories: 507
- Sugar: 33.7 g
- Sodium: 440 mg
- Fat: 19.6 g
- Carbohydrates: 67.2 g
- Protein: 16.8 g
- Cholesterol: 162.2 mg
Keywords: apple, french toast, maple