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Apple French Toast Bake


This is awesome with the addition of the sausage! Might be a good idea to throw the apples in the microwave for a bit before adding to egg bake.

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  • 1 baguette, about 18 to 20-inches long
  • 8 large eggs
  • 3 cups milk
  • 1/3 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 pound sausage, crumbled & cooked (opt.)
  • 5 to 6 apples (1 3/4 to 2 pounds fresh apples), peeled and thinly sliced; Granny Smith is a good choice
  • 1 tablespoon lemon juice
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons maple syrup
  • Pinch of salt
  • 2 tablespoons melted butter
  • Confectioners' sugar or cinnamon-sugar
  • Maple syrup


Servings 8
Adapted from


Step 1

Lightly butter a 9 x 13-inch baking pan or similar-sized casserole dish. Slice a day-old baguette into 3/4 to 1-inch slices, and lay them in the pan; you'll need about 21 slices to fill the pan, making a single layer.

In a medium-sized bowl beat the eggs, then whisk in the milk, sugar, vanilla, nutmeg and salt.

Pour this mixture over the bread, and let it soak in while you're preparing the topping.

Brown sausage, drain & layer onto egg & bread mixture.

Peel and slice the apples thinly. Toss them with the remaining topping ingredients, and spread them over the bread in the pan. I would work some of the apples into the bread mixture.

Cover the pan, and refrigerate overnight; or for up to 48 hours.

Remove the pan from the refrigerator, uncover it, and bake the French toast in a preheated 375°F oven for 45 to 55 minutes, until the apples are soft and the eggs set. I covered the pan with tin foil after 45 minutes & then had to bake another 45 minutes to completely bake until done.

Remove from the oven, and sprinkle with the sugar of your choice, if desired; or drizzle with maple syrup. Maple syrup is best!!

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